Skip to content

Zucchini and cheese hashbrown cups

1 serves of vegetables in each serve

Preparation time: 10 minutes

Cooking time: 30 minutes

Serves: 12

1 serve of vegetables per cup

Diet and Allergies:

, ,


Olive oil spray
500g potatoes, peeled, grated & liquid squeezed out
2 tbsp olive oil
Pinch of salt
Freshly cracked pepper to taste
6 eggs
4 egg whites
¼ cup reduced-fat cheddar, grated
2 zucchinis, grated & liquid squeezed out
4 spring onions, diced
1 cup frozen peas


Pre-heat the oven to 200oC. Liberally spray a standard 12-cup muffin tin with olive oil spray.

In a large bowl, combine the potato and olive oil. Add a pinch of salt and pepper. Divide the mixture evenly into the muffin cups and press firmly into the bottom and up the sides to form a well. Bake for 15-20 minutes or until the edges turn golden.

In a separate bowl, whisk together the eggs and egg whites. Add the cheese, zucchini, spring onion and peas and mix to combine. Once the hashbrowns are cooked, remove from the oven and slowly pour the egg mixture into each cup. Return to the oven and cook for 15 minutes or until the eggs are set.

Run a knife around the outside of each cup and ease them out of the tin. 

Share recipe:

You might also like:

Alt: Seven baked Christmas tree pizzas served on a wooden chopping board.

Christmas tree pizzas

Slow cooker chicken cacciatore recipe in a large black pot with handles served on a white cutting board with a sprinkle of basil on top and the side for serving.

Slow cooker chicken cacciatore

Eight baked tomato and cheese damper on baking paper in a metal baking dish.

Tomato and cheese damper