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Hash Brown Egg Cups Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastemadebyclara.com/hash-brown-egg-cups-recipe/