RECIPE | Hash Brown Egg Cups

Let's get our snack on with these...

Toddlers can be fussy little people. My daughter seems to be going though a stage where she hates everything apart from strawberries and crisps, when it's time for her evening meal we have tantrums and lots of complaints of 'yuck'. With this in mind we thought that perhaps we needed to go back to fun finger foods and to be honest these hash brown egg cups went down a treat! A big thumbs up from our little one! If you are in that fussy, 'yuck' I don't want anything stage then try these...but they are just so quick and easy to make and are perfect for a snack on the go or part of a main meal. This recipe is quite versatile and can be paired with most things - we have tried ham, cheese and peas! They were delicious. 

What you will need:

3 hash browns, thawed
3 eggs,
50g chicken, chopped
50g cheddar cheese, grated
40g sweetcorn
1/4 tsp salt 
Pepper to taste


1. Preheat the oven to 180c and spray a muffin tin thoroughly with cooking spray or use muffin cases.

2. In a small bowl whisk the eggs with the salt and pepper.

3. Add the chicken, cheese and sweetcorn. 

4. Crumble the hash brown along with the mixture into the muffin cases

5. Cook for 15-20 minutes, depending on the size of your muffin pans