Hash Brown Egg Cups Recipe

Introduction

Hash Brown Egg Cups are a delicious and convenient breakfast option that combines crispy hash browns with a savory egg custard. Perfect for meal prep or a weekend brunch, these cups are customizable and easy to make.

Ingredients

• 20 oz shredded hash browns, thawed
• 6 large eggs
• 1/2 cup shredded cheddar cheese
• 1/4 cup cooked and crumbled bacon (optional)
• 1/4 cup diced bell pepper (optional)
• 1/4 cup diced onion (optional)
• 1/4 cup milk
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin with cooking spray or butter.
2. Step 2: In a bowl, mix the thawed hash browns with 1/4 cup of the shredded cheddar cheese. Press this mixture evenly into the bottom and up the sides of each muffin cup to form a nest.
3. Step 3: Bake the hash brown cups for 20 minutes or until they are golden brown and crispy.
4. Step 4: While the hash browns bake, whisk together the eggs, milk, salt, and pepper in a bowl. Stir in the remaining cheddar cheese, cooked bacon, and diced bell pepper and onion if using.
5. Step 5: Remove the hash brown cups from the oven and reduce the oven temperature to 350°F (175°C). Pour the egg mixture evenly into each hash brown cup.
6. Step 6: Return the muffin tin to the oven and bake for another 15–18 minutes until the eggs are set and lightly browned on top.
7. Step 7: Let the egg cups cool slightly before removing from the tin. Garnish with fresh herbs if desired and serve warm.

Tips & Variations

• For a vegetarian version, omit the bacon and add extra vegetables like spinach or mushrooms.
• You can substitute cheddar with other cheeses like pepper jack or mozzarella for different flavors.
• Use frozen hash browns for convenience but be sure to thaw and drain excess moisture before using.
• To make the cups crispier, bake the hash brown nests a few minutes longer before adding the egg mixture.

Storage

Store leftover egg cups in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. These cups can also be frozen for up to 1 month—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these egg cups ahead of time?

Yes, you can assemble the hash brown nests and egg mixture the night before. Bake them fresh in the morning or store assembled cups in the fridge and bake within 24 hours.

What can I use instead of bacon?

Feel free to use cooked sausage, ham, or skip the meat entirely for a vegetarian option. You could also add extra veggies or cheese for more flavor.

Hash Brown Egg Cups Recipe

Print Recipe

★★★★★

5 from 138 reviews

Delicious and savory Hash Brown Egg Cups featuring a crispy hash brown crust filled with a rich, cheesy egg mixture, perfect for a hearty breakfast or brunch. These portable egg cups can be customized with bacon, bell peppers, and onions to suit your taste.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 38 minutes
• Total Time: 48 minutes
• Yield: 12 egg cups 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Hash Brown Base

• 20 oz shredded hash browns, thawed
• 1/4 cup shredded cheddar cheese
• Cooking spray or butter for greasing

Egg Mixture

• 6 large eggs
• 1/4 cup milk
• 1/4 cup shredded cheddar cheese
• 1/4 cup cooked and crumbled bacon (optional)
• 1/4 cup diced bell pepper (optional)
• 1/4 cup diced onion (optional)
• Salt and pepper to taste

Garnish

• Fresh herbs (optional)

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin with cooking spray or butter to prevent sticking.
2. Prepare Hash Brown Base: In a mixing bowl, combine the thawed shredded hash browns and 1/4 cup of shredded cheddar cheese. Press this mixture firmly and evenly into the bottom and up the sides of each muffin cup to create a nest-like shape.
3. Bake Hash Brown Cups: Place the muffin tin in the preheated oven and bake for 20 minutes, or until the hash browns turn golden brown and crispy, forming a sturdy base for the eggs.
4. Prepare Egg Mixture: While the hash brown cups bake, whisk together the 6 eggs, milk, salt, and pepper in a bowl until well combined. Stir in the remaining 1/4 cup shredded cheddar cheese, cooked crumbled bacon, diced bell pepper, and diced onion if using.
5. Fill Hash Brown Cups: Remove the baked hash brown cups from the oven and reduce oven temperature to 350°F (175°C). Carefully pour the egg mixture evenly into each hash brown-lined muffin cup.
6. Bake Egg Cups: Return the muffin tin to the oven and bake for an additional 15 to 18 minutes, or until the eggs are fully set and have a light golden color on top.
7. Cool and Serve: Allow the egg cups to cool for a few minutes for easier removal from the tin. Garnish with fresh herbs if desired and serve warm for a satisfying meal.

Notes

• You can omit the bacon and vegetables to make a simpler version.
• Use non-dairy milk to make it lactose-free if needed.
• These cups store well in the refrigerator and can be reheated for a quick breakfast.
• Add spices like paprika or garlic powder for additional flavor.
• Ensure hash browns are well thawed and drained of excess moisture to get a crispy crust.

Keywords: hash brown egg cups, breakfast egg cups, baked egg cups, breakfast muffins, savory breakfast, easy brunch recipe