These easy breakfast cups are a brilliant grab-and-go option or festive brunch addition. Crispy hash browns form the base, wrapped in smoky HECK pork rashers and topped with perfectly baked eggs. Customisable, crowd-pleasing and ideal for feeding a group with minimal effort.
Makes: 12 cups
Ingredients
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12 hash browns
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12 eggs
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Salt & pepper
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Optional: grated cheese, bacon bits, chopped chives
Method
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Preheat oven to 200°C.
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Lightly spray a muffin tray with oil.
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Press one HECK Smokey Pork Rasher around the inside edge of each muffin hole.
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Press a hash brown firmly into each hole to form a cup base.
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Bake for 10 minutes to firm up and crisp slightly.
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Crack an egg into each cup (or use lightly whisked eggs for a more even finish).
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Season with salt and pepper, then return to the oven for 10–15 minutes, until eggs are set to your liking.
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Garnish with chives and any optional toppings before serving.