Description
Crispy Hash Brown Egg Cups offer a delicious and convenient breakfast or brunch option combining golden, crispy hash brown cups with silky, fluffy baked eggs inside. Customize them with your favorite cheeses, vegetables, or meats for a versatile, hand-held meal perfect for busy mornings or gatherings.
Ingredients
Scale
Main Ingredients
- Frozen shredded hash browns – enough to line 12 muffin cups (about 3-4 cups)
- 12 large fresh eggs
- 1 cup shredded cheese (cheddar, mozzarella, or your choice)
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons oil or butter (for greasing and crisping)
Instructions
- Prepare Your Muffin Tin: Preheat your oven to 400°F (200°C). Generously grease a 12-cup muffin tin with oil or butter to ensure the hash browns don’t stick and crisp up beautifully.
- Form the Hash Brown Cups: Thaw the frozen hash browns and squeeze out any excess moisture. Take handfuls and press them firmly into each muffin cup, shaping them into cups with raised edges to hold the eggs.
- Bake the Hash Brown Shells: Place the muffin tin in the oven and bake for about 15 minutes, or until the hash browns’ edges turn golden brown and crispy.
- Add the Fillings: Remove the tin from the oven. Crack one egg into each hash brown cup. Sprinkle with shredded cheese, salt, pepper, and any additional desired fillings or seasonings.
- Bake Until Set: Return the tin to the oven and bake for an additional 12-15 minutes, or until the eggs are cooked to your preferred doneness.
- Let Cool and Serve: Allow the egg cups to cool for a few minutes before gently removing them from the muffin tin with a knife or small spatula. Serve warm with your preferred garnishes and sides.
Notes
- Drain Excess Moisture: Ensure frozen hash browns are thoroughly thawed and patted dry for maximum crispiness.
- Don’t Overfill: Leave space at the top of each cup when adding eggs to prevent overflow during baking.
- Use Room Temperature Eggs: This promotes even cooking and prevents cracking of the hash brown shells.
- Customize Cheese Types: Try smoked gouda, pepper jack, or feta for varied flavor profiles.
- Pre-cook Meats and Veggies: Sauté fillings like bacon or vegetables beforehand to avoid sogginess.
Nutrition
- Serving Size: 1 egg cup
- Calories: 150
- Sugar: 0.5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 185mg
Keywords: hash brown egg cups, breakfast egg muffins, baked eggs, crispy hash browns, portable breakfast, brunch recipe, make-ahead breakfast
