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Hash Brown Egg Cups Recipe

Hash Brown Egg Cups Recipe
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★★★★★

5.3 from 12 reviews

Delicious and easy-to-make Hash Brown Egg Cups featuring crispy hash brown nests filled with a savory egg mixture, cheddar cheese, bacon, and vegetables. Perfect for a hearty breakfast or brunch.

Ingredients

Scale

Hash Brown Base

  • 20 oz shredded hash browns, thawed
  • 1/4 cup shredded cheddar cheese

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
  • Fresh herbs for garnish (optional)

Instructions

  1. Prepare Hash Brown Base: In a bowl, combine the thawed hash browns with 1/4 cup of shredded cheddar cheese. Press the mixture evenly into the bottom and up the sides of each muffin cup to form a nest.
  2. Bake Hash Brown Cups: Bake the hash brown nests in a preheated oven at 400°F (200°C) for 20 minutes, or until the hash browns are golden brown and crispy.
  3. Prepare Egg Mixture: While the hash browns are baking, whisk together the eggs, milk, salt, and pepper in a bowl. Stir in the remaining shredded cheddar cheese, cooked bacon, diced bell pepper, and diced onion if using.
  4. Fill Hash Brown Cups: Once the hash brown cups are baked, remove them from the oven and reduce the oven temperature to 350°F (175°C). Carefully pour the egg mixture into each hash brown cup, filling them evenly.
  5. 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 lightly browned on top.
  6. Cool and Serve: Allow the egg cups to cool for a few minutes before removing them from the muffin tin. Garnish with fresh herbs if desired. Serve warm for the best flavor and texture.

Notes

  • You can customize the fillings by adding other vegetables like spinach, mushrooms, or tomatoes.
  • For a vegetarian version, omit bacon or substitute with vegetarian bacon.
  • Make sure hash browns are fully thawed to help them bind better in the muffin tin.
  • Use a non-stick spray to prevent the hash browns from sticking to the muffin tin.
  • These can be made ahead and stored in the refrigerator for up to 3 days; reheat in the oven or microwave before serving.

Nutrition

Keywords: hash brown, egg cups, breakfast recipe, brunch, cheesy eggs, baked eggs, hash brown nests

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