Scrambled Eggs in Edible Hashbrown Bowls
Looking for a unique breakfast idea? Try serving your scrambled eggs in edible hashbrown bowls!
Prep Time10 mins
Cook Time30 mins
- 1 package (20 ounces) hashbrowns thawed
- 9 eggs
- 1/2 cup Cheddar cheese shredded
- 3 slices bacon
- Your choice of garnishes
- You'll also need this Bake-a-Bowl Pan
Pack hashbrowns into Bake-a-Bowl Pan and bake at 350° for 30 minutes or until hashbrown bowls are golden brown.
In a pan over medium heat beat the eggs and scramble them until they reach your desired level of doneness.
Cook bacon in a pan until it reaches your desired level of doneness.
Add shredded Cheddar cheese to eggs and add salt and pepper to taste.
Divide the scrambled eggs equally among the 6 hashbrown bowls bowls and top with diced bacon and your choice of garnishes.