Hash Brown Egg Cups are a fun and convenient breakfast option that combines crispy hash browns with perfectly baked eggs, all in a compact, handheld form. These cups are made by pressing shredded hash browns into muffin tins to form a crunchy nest, then filling them with eggs, cheese, and your favorite mix-ins like bacon, sausage, or vegetables. Baked to golden perfection, these egg cups are not only delicious but also customizable, making them ideal for feeding a crowd or prepping breakfast ahead of time. Serve them on their own, with a side of fresh fruit, or alongside toast for a complete morning meal that’s both hearty and satisfying.
Ingredients:
- 3 cups frozen shredded hash browns, thawed and drained
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- 12 large eggs
- 1/4 cup milk
- Optional mix-ins: cooked bacon bits, diced ham, sautéed spinach, bell peppers, or onions
- Fresh chives or parsley, chopped (for garnish)
Instructions:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin generously with non-stick cooking spray or butter.
- Prepare the Hash Brown Cups:
- In a large bowl, combine the shredded hash browns, cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
- Form the Cups:
- Divide the hash brown mixture evenly among the muffin cups. Use your fingers or the back of a spoon to press the mixture firmly into the bottom and up the sides of each muffin cup, creating a nest shape.
- Bake the Hash Brown Nests:
- Bake the hash brown nests in the preheated oven for about 15-20 minutes, or until the edges are golden brown and crispy. Remove from the oven and set aside.
- Add the Eggs and Mix-ins:
- Crack one egg into each hash brown nest. If using, sprinkle the optional mix-ins like bacon bits, ham, or vegetables over the eggs. Add a pinch of salt and black pepper to each cup.
- Bake the Egg Cups:
- Return the muffin tin to the oven and bake for an additional 12-15 minutes, or until the egg whites are set but the yolks are still slightly runny, or to your desired doneness.
- Garnish and Serve:
- Remove the hash brown egg cups from the oven and let them cool slightly before carefully removing them from the muffin tin. Garnish with fresh chopped chives or parsley.
Hash Brown Egg Cups are a delightful way to enjoy breakfast in a neat, portable package. Their crispy hash brown exterior and rich, flavorful egg filling make them a hit for breakfast gatherings, brunch parties, or simply a convenient make-ahead option for busy mornings.
