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Prep Time: 20 Minutes Cook Time: 11 Minutes |
Ready In: 31 Minutes Servings: 8 |
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5-Ingredient Fix Contest Entry. Yummy vegetarian cups Ingredients:
1 (12 ounce) package simply potatoes® shredded hash browns |
1/2 cup red onion (fine chopped) |
1 (8 ounce) package frozen chopped spinach |
1/2 cup parmesan cheese |
7 eggs |
Directions:
1. Heat oven to 425.
2. Rinse potatos and let dry.
3. Boil spinach for 7 minutes and drain really well (squeeze water out).
4. Cook onion until glossy, add spinach, lemon zest (salt, pepper, garlic powderand zest of one lemon) to taste- cook for 5 minutes. Let it cool slightly and fold the onion and spinach in to the eggs and add half of the parmesan cheese.
5. Butter or spray muffin tins.
6. Press about 1/4 cup of the simply potatoes shredded hash browns into each muffin cup. Stir any remaining potatoes into the spinach, onion, cheese, and eggs.
7. Bake for 11-15 minutes or until they are crispy around edges. Let rest for 7 minutes before removing from pan.
8. Enjoy!
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