Hash Brown Egg Cups: Meal Prep

Instructions:

1. Preheat your oven to 400°F (200°C). Grease a 12-cup standard muffin tin generously with non-stick spray.
2. In a bowl, toss the thawed hash browns with 2 tbsp olive oil, garlic powder, and salt.
3. Press roughly 2 tablespoons of the potato mixture into the bottom and up the sides of each muffin cup, pressing firmly with your thumb to create a nest.
4. Bake for 15–20 minutes until the edges are golden brown and the potato feels set. Remove from the oven and reduce heat to 375°F (190°C).
5. Heat 1 tbsp of olive oil in a sauté pan over medium heat. Add chopped spinach and cook for 2–3 minutes until wilted and moisture has evaporated. Remove from heat.
6. In a large bowl, whisk together eggs, almond milk, nutritional yeast, salt, and pepper until smooth and slightly frothy.
7. Fold the sautéed spinach into the egg mixture until evenly distributed.
8. Carefully spoon the egg and spinach mixture into each pre-baked hash brown shell.
9. Bake at 375°F (190°C) until the eggs are set and no longer jiggle in the center.