Crispy Hash Brown Egg Cups Recipe
Introduction
Crispy Hash Brown Egg Cups are a delicious and convenient breakfast option that combines crunchy hash browns with baked eggs and melted cheese. These easy-to-make cups are perfect for meal prep or a quick morning treat.
Ingredients
- 2 cups frozen hash browns, thawed
- 6 large eggs
- 1 cup shredded cheese (cheddar or your choice)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Lightly grease a muffin tin to prevent sticking.
- Step 2: Press about 1/4 cup of hash browns firmly into the bottom and up the sides of each muffin cup to form a crispy nest.
- Step 3: Bake the hash brown nests for 15-20 minutes or until they are golden brown and crisp.
- Step 4: Remove the muffin tin from the oven and carefully crack one egg into each hash brown cup.
- Step 5: Sprinkle shredded cheese evenly over the eggs, then season with salt and pepper.
- Step 6: Return the muffin tin to the oven and bake for another 12-15 minutes, or until the eggs are set to your liking.
- Step 7: Let the egg cups cool for a few minutes before gently removing them from the tin. Serve warm.
Tips & Variations
- For added flavor, mix in diced onions or cooked bacon with the hash browns before pressing into the muffin tin.
- Use different types of cheese like pepper jack, mozzarella, or Swiss for variety.
- If you prefer well-cooked yolks, bake the egg cups a few minutes longer until yolks are firm.
- Non-stick spray or lining the muffin tin with parchment paper can help with easier removal.
Storage
Store leftover egg cups in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave for 30-45 seconds or until warmed through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh potatoes instead of frozen hash browns?
Yes, you can grate fresh potatoes, squeeze out excess moisture, and use them as a substitute, though the texture may be slightly different.
Can these be made ahead of time and frozen?
Absolutely. After baking, allow the egg cups to cool completely, then freeze in a single layer before transferring to a freezer bag. Reheat in the microwave or oven before serving.
PrintCrispy Hash Brown Egg Cups Recipe
These Crispy Hash Brown Egg Cups are a delightful and easy breakfast option, combining crispy baked hash browns with a rich egg and cheese filling. Baked in a muffin tin, they’re perfectly portioned, making them ideal for meal prep or a grab-and-go morning meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12 egg cups 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Ingredients
Hash Brown Cups
- 2 cups frozen shredded hash browns, thawed and patted dry
- Salt, to taste
- Black pepper, to taste
Egg Filling
- 6 large eggs
- 1/2 cup shredded cheddar cheese
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Hash Brown Cups: Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin. Press the thawed and dried hash browns evenly into the bottom and up the sides of each muffin cup, forming a shell. Season with salt and pepper to taste.
- Bake the Hash Browns: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the hash browns are golden and crispy on the edges. Remove from the oven.
- Add Eggs and Cheese: Crack one egg into each crispy hash brown cup, then sprinkle a generous amount of shredded cheddar cheese on top of each egg. Season with a little more salt and pepper as desired.
- Bake until Set: Return the muffin tin to the oven and bake for an additional 12-15 minutes, or until the eggs are cooked through to your liking and the cheese is melted.
- Cool and Serve: Remove the egg cups from the oven and let them cool for a few minutes. Use a knife to gently loosen the edges if needed, then remove from the tin and serve warm.
Notes
- Ensure hash browns are well-thawed and patted dry to help achieve crispiness.
- You can add optional ingredients like cooked bacon, diced bell peppers, or green onions for extra flavor.
- Adjust bake times slightly if you prefer runnier or firmer eggs.
- Use non-stick spray or line muffin tins with silicone liners for easier removal.
- These egg cups can be stored in the refrigerator for up to 3 days and reheated in the microwave.
Keywords: hash brown egg cups, breakfast cups, baked eggs, crispy hash browns, easy breakfast, meal prep breakfast
