Description
Enjoy these delicious and easy-to-make Hash Brown Egg Cups, perfect for breakfast or brunch. Crispy hash brown nests baked to golden perfection hold a savory egg filling with sharp cheddar cheese and crumbled bacon. Topped with fresh herbs and a touch of hot sauce, these cups are both flavorful and portable.
Ingredients
Scale
Hash Browns
- 20 ounces hash browns, thawed
Egg Filling
- 8 large eggs
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup sharp cheddar cheese
- 4 slices bacon, cooked and crumbled
For Serving
- Chives or parsley
- Hot sauce
Instructions
- Preheat and Prepare: Preheat your oven to 400°F. Spray a muffin pan generously with non-stick spray to prevent sticking and set aside.
- Form Hash Brown Cups: Fill each cup about two-thirds full with the thawed hash browns. Press the hash browns firmly into the bottom and up the sides of each muffin cup to create a nest shape. Bake the hash brown cups for 20 minutes or until the edges turn golden brown and crispy.
- Mix Egg Filling: While the hash browns bake, whisk together the eggs, kosher salt, and ground black pepper in a bowl. Stir in the sharp cheddar cheese to combine well.
- Add Egg Mixture and Bacon: Reduce the oven temperature to 350°F. Spoon the egg mixture evenly into the baked hash brown nests. If desired, add extra cheese on top, then sprinkle with the cooked, crumbled bacon.
- Bake Egg Cups: Bake the filled cups for 12 to 15 minutes or until the egg mixture is fully set and cooked through.
- Finish and Serve: Remove the egg cups from the oven and let them sit for a couple of minutes. Garnish with fresh chives or parsley. Use a knife to loosen the edges, then carefully pop the egg cups out of the muffin pan. Drizzle with hot sauce if desired before serving.
Notes
- Variation: Instead of mixing eggs, crack one egg directly into each hash brown cup for a different texture.
- Add sautéed onions, bell peppers, and mushrooms to the egg mixture for extra flavor and veggies.
- Storage: Store leftover egg cups in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 egg cup
- Calories: 180
- Sugar: 1 g
- Sodium: 380 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 185 mg
