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–+ servings

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 minutes
Cook Time 30 minutes
Servings 4

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.

Notes

Total of 3 Weight Watchers points for 3 muffins!
Tried this recipe?Let us know how it was!