Description
Delicious and easy-to-make Hash Brown Egg Cups are a perfect breakfast or brunch option. Crispy hash browns form a golden crusty base filled with a savory mixture of eggs, sharp cheddar cheese, and crumbled bacon. Topped with fresh chives or parsley and a drizzle of hot sauce, these portable egg cups are satisfying and flavorful.
Ingredients
Scale
Hash Brown Base
- 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 (for garnish)
- Hot sauce (optional)
Instructions
- Preheat and prepare muffin pan: Preheat your oven to 400°F (204°C). Generously spray a muffin pan with non-stick spray to ensure the hash brown cups do not stick.
- Form hash brown cups: Fill each muffin cup about two-thirds full with thawed hash browns. Press the hash browns firmly against the bottom and up the sides of the muffin cups to form a cup shape. This will create a crispy crust when baked.
- Bake hash brown cups: Place the muffin pan in the oven and bake for 20 minutes or until the edges are golden brown and crisp.
- Mix the egg filling: While the hash brown cups bake, whisk together the eggs, kosher salt, ground black pepper, and sharp cheddar cheese in a bowl until fully combined.
- Reduce oven temperature: Once the hash brown cups are done, reduce the oven temperature to 350°F (177°C).
- Fill cups and add bacon: Spoon the egg mixture into the center of each hash brown cup, filling them but not overflowing. Sprinkle the crumbled cooked bacon evenly on top of each filled egg cup. Add extra cheese if desired.
- Bake egg cups: Return the muffin pan to the oven and bake for 12 to 15 minutes, or until the eggs are fully set and cooked through.
- Garnish and serve: Remove the cups from the oven and top them with chopped chives or parsley. Let them sit for a couple of minutes, then run a knife around the edges of each cup to loosen them before popping out of the pan. Drizzle with hot sauce if desired for a spicy kick.
Notes
- Variation: Instead of whisking the eggs beforehand, you can crack a whole egg directly into each hash brown cup before baking.
- You can sauté diced onions, bell peppers, and mushrooms and mix them into the egg filling for added flavor and veggies.
- Storage: Store leftover egg cups in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.
Nutrition
- Serving Size: 1 hash brown egg cup
- Calories: 180
- Sugar: 1g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 185mg
