Easy Scrambled Egg Hash Brown Cups

Easy Scrambled Egg Hash Brown Cups

Since we’ve done egg muffins and sandwiches, it was time for an easy scrambled egg dish that makes a fast and healthy breakfast.

Watch how easy it is to make a few morning’s worth of breakfast:

How to Change It Up

If you use frozen hash browns, it helps to thaw them out first. Then press all the water out and blot the potatoes. You could use fresh shredded potatoes as well. Again, try to get the moisture out.

You could also substitute in shredded butternut squash or sweet potatoes. Shredded parsnip would be sweeter. Shredded turnip would have a neutral flavor.

To get really low carb, used riced cauliflower. You may need to mix it with some coconut oil to make it more of a dough consistency.

You could make them like mini-quiches and not precook the eggs, but then you’d need to bake them for longer.

Have fun playing with different cheeses and seasonings. You could put in some chorizo (or soy chorizo) and then top the finished cup with cotijo cheese. There would be no need to bake it further.

You can find the original recipe at Taste of Home.

Breakfast Is Important

Studies have found that if you eat breakfast, you won’t eat as many calories later on in the day. And you will be a lot happier. But like you, some mornings are just a disaster from the second the alarm goes off. Have a bunch of precooked items like this egg cup. You can add the extra cheese and toss it in the toaster oven while you go make coffee. Then take a minute or two to fully appreciate the smell. Mindful eating is truly one of the best ways to slim up. You won’t overeat if you’re focused entirely on what you’re eating, and enjoying it.

Cook Yourself Thin is the resource hub for women 35-55 looking to lose stubborn pounds by cooking and eating the foods you love.


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