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–+ servings
Hash Brown Egg Cups

Hash Brown Egg Cups: Crispy, Fluffy Breakfast Bliss

Discover Hash Brown Egg Cups for a crispy, fluffy breakfast that's perfect for busy mornings.
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Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 12 cups
Course: Breakfast
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Hash Brown Cups
  • 1 package Refrigerated Hash Browns Press firmly into the muffin tin
  • 1 cup Grated Cheddar Cheese Divided
  • 1 tsp Kosher Sea Salt Adjust for lower sodium diets
  • 1/2 tsp Ground Black Pepper Adjust according to spice preference
  • 1/4 tsp Paprika Use smoked paprika for extra flavor
  • a pinch Cayenne Pepper Omit for milder flavor
For the Egg Filling
  • 8 large Large Eggs The heart of the dish
  • 2 tbsp Milk Or half and half
  • 4 slices Cooked Bacon Crumble; substitute with turkey bacon for a veggie option
  • Fresh Parsley Optional garnish; use other herbs as desired

Equipment

  • Muffin tin
  • Mixing Bowl
  • Whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 450°F (232°C) and grease a 12-cup muffin tin generously with non-stick spray or butter.
  2. In a large mixing bowl, combine the refrigerated hash browns, ½ cup of grated cheddar cheese, kosher salt, ground black pepper, paprika, and a pinch of cayenne pepper.
  3. Spoon the hash brown mixture into each cup of the greased muffin tin, pressing firmly against the bottom and up the sides.
  4. Bake the hash brown nests in the preheated oven for 20 minutes, or until golden brown and crispy.
  5. While the nests are baking, whisk together the remaining ½ cup of cheddar cheese, eggs, milk, and crumbled bacon in a separate bowl.
  6. Once the hash brown nests are done baking, pour the egg mixture into each nest, filling them about three-quarters full.
  7. Lower the oven temperature to 350°F (177°C) and bake for an additional 12-15 minutes, until the egg is set.
  8. Allow the Hash Brown Egg Cups to cool in the tin for about 5 minutes before gently popping them out.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 20gProtein: 9gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 210mgSodium: 470mgPotassium: 180mgFiber: 1gSugar: 1gVitamin A: 6IUVitamin C: 2mgCalcium: 15mgIron: 6mg

Notes

Grease the muffin tin well, press the mixture firmly, and do not overfill with egg mixture. Customize ingredients wisely to prevent sogginess.

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