Hash Brown and Egg Cups are a fun and easy breakfast treat! They have crispy hash brown edges filled with delicious eggs and your favorite toppings.
These little cups are like a special surprise on your plate. I love making them on busy mornings. Just bake, scoop, and enjoy—breakfast doesn’t get easier than this!
Key Ingredients & Substitutions
Hash Browns: I prefer using frozen shredded hash browns for convenience. If you want a homemade option, you can grate fresh potatoes. Just make sure to squeeze out excess moisture for crispiness.
Cheddar Cheese: Shredded cheddar adds yummy flavor. If you’re looking for a twist, try pepper jack for some heat, or mozzarella for a milder taste. Vegan cheese can also work well if you’re avoiding dairy.
Bacon: Cooked and crumbled bacon is optional but adds a nice crunch! You can swap it for cooked sausage or turkey bacon if you prefer healthier options or leave it out entirely for a meatless dish.
Eggs: The eggs are the star here! If you’re looking for a lighter version, egg whites or a flaxseed mixture can replace whole eggs. That way, you still get the fluffiness without extra calories.
How Do I Make Sure My Hash Brown Cups Are Crispy?
Achieving crispy hash brown cups is all about the preparation! Start with thawed hash browns, then properly season and press them into the muffin tins. Here’s how to get it just right:
- Make sure to squeeze out any excess water from fresh potatoes or ensure frozen ones are completely thawed.
- Press the hash brown mixture firmly into the muffin cups; this helps them hold together while baking.
- Keep an eye on the baking time. You want them golden and crisp before adding the egg mixture.
With these tips, your hash brown cups will turn out perfectly crispy every time!
Hash Brown and Egg Cups
Ingredients You’ll Need:
For the Cups:
- 3 cups frozen shredded hash browns, thawed
- 1 ½ cups shredded cheddar cheese
- ½ cup cooked and crumbled bacon (optional)
For the Egg Filling:
- 4 large eggs
- ¼ cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
For Preparation:
- Cooking spray or oil for greasing muffin tin
- Fresh chopped parsley or cilantro for garnish (optional)
- Salsa or hot sauce for serving (optional)
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and about 30-35 minutes to cook, so overall you’re looking at around 45 minutes to enjoy these delicious hash brown and egg cups!
Step-by-Step Instructions:
1. Preheat the Oven:
First, set your oven to preheat at 400°F (200°C). While the oven is heating up, grab your 12-cup muffin tin and lightly grease it with cooking spray or oil so the cups don’t stick.
2. Prepare the Hash Brown Mixture:
In a large bowl, mix the thawed hash browns with garlic powder, onion powder, salt, and pepper. Make sure everything is well combined for great flavor in each bite.
3. Form the Cups:
Take about 1/3 cup of the hash brown mixture and press it into each muffin cup. Press firmly up the sides to create a cup shape. This will help them hold together when baked.
4. Bake the Hash Brown Cups:
Pop the muffin tin in the oven and bake for 15-20 minutes, until the hash brown edges turn golden and crispy. It’s okay if they start to look a bit firm at the edges. They’ll be delicious!
5. Prepare the Egg Mixture:
While your hash brown cups are baking, beat together the eggs, milk, salt, and pepper in a separate bowl. This mixture will be the creamy goodness that fills your cups.
6. Add Cheese and Bacon:
After 15-20 minutes, take the muffin tin out of the oven. Sprinkle the shredded cheddar cheese evenly into each baked hash brown cup. If you’re using bacon, add it in now too!
7. Fill with Egg Mixture:
Carefully pour the beaten egg mixture into each cup over the cheese and bacon, filling about 3/4 full. Be careful not to overfill to avoid messy overflow while baking.
8. Finish Baking:
Return the muffin tin to the oven and continue baking for an additional 12-15 minutes, or until the eggs are set and no longer runny. They should be fluffy and delicious!
9. Cool and Serve:
Once done, let the hash brown cups cool for a few minutes before carefully removing them from the muffin tin. This helps them set nicely and keeps their shape.
10. Garnish and Enjoy:
If you like, sprinkle some fresh chopped parsley or cilantro on top for a pop of color. Serve warm with salsa or hot sauce on the side for added flavor!
Enjoy your crispy hash brown and egg cups warm as a delightful breakfast or brunch treat! They are perfect for any morning or special occasion!
Can I Use Fresh Hash Browns Instead of Frozen?
Absolutely! If you prefer fresh hash browns, just make sure to grate the potatoes and squeeze out any excess moisture to ensure they crisp up nicely in the oven.
What Can I Use Instead of Cheddar Cheese?
If cheddar isn’t your favorite, feel free to substitute it with other cheeses like mozzarella, pepper jack for some spice, or even a dairy-free cheese if needed.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or in an oven at 350°F (175°C) until warmed through.
Can I Make These Cups Ahead of Time?
Yes! You can prepare the hash brown cups in advance and store them in the fridge. Just assemble them up to the egg pouring step, then bake them fresh in the morning for best results.
