Description
Savory Hash Brown Egg Cups bring breakfast magic to your morning table with crispy potato shells cradling perfectly cooked eggs. Golden-brown edges and creamy centers make this dish irresistible for anyone craving a protein-packed start to their day.
Ingredients
Scale
Main Ingredients:
- 6 eggs
- 20 ounces (567 grams) frozen hash brown potatoes, thawed
- 10 beef bacon, cooked and crumbled
- 1 1/2 cups (170 grams) cheese
Seasoning and Binding:
- 1/2 cup (120 milliliters) milk
- 1 tablespoon (15 milliliters) butter
- Salt
Preparation Ingredients:
- Salt (to taste)
Instructions
- Heat the oven to 400F (200C), ensuring the appliance reaches the optimal temperature for creating crispy hash brown cups.
- Liberally press thawed hash browns into greased muffin tin, forming potato-lined cups with sturdy walls and even coverage.
- Bake the hash brown shells for 20 minutes until edges turn golden brown and crisp, creating a crunchy foundation for the filling.
- Prepare egg mixture by whisking eggs with milk and seasoning, then partially cook in a pan over medium heat until just barely set, maintaining a soft scrambled consistency.
- Incorporate crumbled beef bacon and shredded cheese into the partially cooked eggs, stirring to distribute ingredients evenly and allow flavors to meld.
- Carefully spoon the egg, bacon, and cheese mixture into the pre-baked hash brown cups, filling each to the brim with the savory mixture.
- Sprinkle additional cheese over the top of each cup, then return to the oven for 5 minutes to melt the cheese and create a golden, bubbling surface.
- Remove from oven and let the cups rest for 5-10 minutes, allowing them to set and cool slightly, which makes removal easier and prevents burning.
- Gently remove cups from the tin, using a careful twisting motion to preserve their shape, and serve immediately while warm and appetizing.
Notes
- Swap potato hash browns with sweet potato or cauliflower hash for gluten-free, low-carb alternatives that boost nutritional value and add unique flavor profiles.
- Customize egg mixture by incorporating different herbs like chives, parsley, or dill to elevate taste and create personalized breakfast experience.
- Prep hash brown cups ahead of time and refrigerate overnight, then quickly reheat in oven for fast, convenient morning meal that saves precious time during busy mornings.
- Use silicone muffin liners for easier removal and minimal cleanup, preventing stuck-on ingredients and making serving process smoother and more enjoyable.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 150 mg