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Pepperoni Pizza Hashbrown Eggs Cups

HOLY PEPPERONI! These turned out incredible and super filling! I made them for meal prep and come out to only TWO points for two cups!

I enjoy thinking of crazy ideas. Sometimes I get my ideas on the internet and then switch some things up to make it my own and something I would love to eat.

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Prep Time 15

Cook Time 30

Servings

Equipment

1 Oven
1 12 Cup Muffin Tin
1 Large Mixing Bowl

Ingredients

2-1/2 cup Ore Ida Hashbrowns
4 Eggs
12 Turkey Pepperoni
20 grams Italian Bread Crumbs (I use Colonna)
4 tbsp Chopped Onion
11 grams Lite Shredded Mozzarella (I love Trader Joe's)

Instructions

Thaw out hashbrowns ahead of time!
Preheat oven at 400 degrees
Take your thawed hashbrowns and mix with the mozzarella and italian bread crumbs. Add any pizza or italian seasoning to this as you wish.
Fill each sprayed tin with hashbrowns evenly, making a nest, squishing inward with your fingers lining each muffin hole.
Put in oven and bake for 30 minutes
While that cooks, caramelize your chopped onions in a small fry pan. I fry them on a high heat, once start to brown add a little bit of water, stir and repeat that process until it is all golden brown.
Whisk your eggs.
Once the hashbrowns are done and crisped, fill each with egg mix evenly, onions and a slice of pepperoni.
Bake another 8 minutes.
Once done, take out and let cook down in the tin for 5 minutes then transfer to a warming rack to cool down.