These Bacon Egg and Cheese Hash Brown Cups are a fun breakfast treat! Crispy hash browns form a tasty cup filled with eggs, cheese, and crispy bacon. Yum!
It’s like having a mini breakfast all in one bite. I love making these for brunch; they always impress my friends. Who can resist that cheesy goodness? 🥓🍳
Key Ingredients & Substitutions
Hash Browns: Frozen shredded hash browns make this recipe quick and easy. If you prefer fresh, grate potatoes and soak them to remove excess starch, then squeeze out the moisture.
Cheddar Cheese: I love using sharp cheddar for a strong flavor. You can substitute with Monterey Jack, pepper jack, or even a dairy-free cheese if you’re looking for a vegan option.
Bacon: Crispy bacon adds a wonderful crunch. If you’re vegetarian, try cooked, crumbled tempeh or mushrooms for that savory taste. Turkey bacon is also a lighter alternative.
Eggs: Large eggs are the star here, but feel free to use egg whites or a egg substitute for a lighter version.
How Do I Get Perfectly Crispy Hash Brown Cups?
Getting those hash brown cups crispy is vital for the overall texture of the dish. Start with thawed and well-drained hash browns; any excess moisture will hinder crispiness.
- Once mixed, really pack the hash browns into your muffin tin. This helps them hold their shape.
- Don’t rush the baking time; a good 15-20 minutes at high heat allows them to crisp up nicely before adding the eggs.
- Be sure to bake them until they’re golden brown around the edges before adding the eggs.
Bacon Egg And Cheese Hash Brown Cups
Ingredients:
- 3 cups frozen shredded hash browns, thawed and drained
- 1 ½ cups shredded cheddar cheese
- 6 strips of bacon, cooked and crumbled
- 6 large eggs
- ¼ cup finely chopped green onions (optional)
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- Cooking spray or butter, for greasing the muffin tin
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and around 30-35 minutes for cooking, making it perfect for a quick and delicious breakfast or brunch that serves about 6 people!
Step-by-Step Instructions:
1. Preheat and Prepare:
Getting a head start is key! Preheat your oven to 400°F (200°C). While it’s warming up, grab a 12-cup muffin tin and give it a good greasing with cooking spray or butter to prevent the cups from sticking later.
2. Mix Those Ingredients:
In a large mixing bowl, combine the thawed hash browns, shredded cheddar cheese, garlic powder, salt, black pepper, and finely chopped green onions if you’re using them. Mix by stirring well so every bit is coated and mixed evenly—this will create a delicious flavor throughout.
3. Forming the Hash Brown Cups:
Now, take the hash brown mixture and evenly distribute it into the greased muffin cups. Press down firmly to shape each one into a cup with a hollow center—this is where the egg will go!
4. Bake the Hash Brown Cups:
Pop the muffin tin in the preheated oven and let the hash brown cups bake for about 15-20 minutes. You’re looking for those edges to turn golden brown and crispy. This step makes all the difference in the crispiness!
5. Adding the Eggs:
Once the hash brown cups are nice and crispy, carefully remove the muffin tin from the oven. Take your time here—crack one egg into the center of each hash brown cup. It’s okay if it’s a little messy; that just means they’re homemade!
6. Sprinkle with Bacon:
Now, sprinkle your crumbled cooked bacon over each cup. This will add that delicious, salty crunch to the flavor profile we love!
7. Bake Again:
Pop the muffin tin back into the oven and bake for an additional 12-15 minutes. Keep an eye on them! You’re looking for egg whites to be set, but if you like a runny yolk, take them out earlier!
8. Cool & Release:
When they’re done, carefully remove the muffin tin from the oven (don’t burn yourself!). Let the cups cool for a few minutes. This is important for them to hold together when you take them out.
9. Serve Up!
Using a knife or spatula, gently loosen each hash brown cup from the muffin tin. Pop them onto a serving plate, ready to enjoy!
10. Garnish and Enjoy:
To give your cups a nice finishing touch, sprinkle with freshly chopped parsley. Serve these warm and watch them disappear!
Enjoy your delicious Bacon Egg and Cheese Hash Brown Cups — perfect for breakfast or brunch!
Can I Use Fresh Hash Browns Instead of Frozen?
Absolutely! If using fresh hash browns, grate the potatoes and rinse them to remove excess starch. Then, soak them in cold water for about 15 minutes, drain, and pat them dry before mixing in the recipe.
How Can I Make This Recipe Healthier?
You can reduce calories by using egg whites instead of whole eggs and opting for turkey bacon or a plant-based bacon alternative. Using reduced-fat cheese can also lower the calorie count without sacrificing flavor.
Can I Make These Ahead of Time?
Yes! You can prepare the hash brown cups and bake them in advance. Just store them in the refrigerator for up to 2 days. When ready to serve, add the eggs and bacon and bake fresh, or reheat the pre-baked cups and add fresh eggs for a quicker option!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a microwave or oven until warmed through. For a crispier texture, reheat in the oven for a few minutes.
