Hash Brown and Egg Cups are a fun breakfast treat! Crispy hash browns form a little cup that holds a perfectly cooked egg. Add cheese and veggies for extra yum!
These little cups are super easy to make and perfect when you’re on the go. I love making a batch on weekends and heating them up during the busy week. So tasty! 🍳
Key Ingredients & Substitutions
Hash Browns: Frozen shredded hash browns save time. If you have leftover cooked potatoes, you can grate them and use those instead. It gives a nice homemade touch!
Cheddar Cheese: Cheddar adds a great flavor, but any cheese you like works! Try mozzarella for a milder taste, or pepper jack for a spicy kick.
Eggs: Standard large eggs are perfect, but if you want a lower fat option, egg whites or egg substitutes can be used. Just adjust the number according to the needed volume.
Green Onions: These add a fresh taste, but if you don’t have them, try diced bell peppers or cooked spinach. Both add color and flavor!
What’s the Best Way to Prepare the Hash Brown Cups?
Creating those crispy hash brown cups is key! Make sure to thoroughly squeeze out excess moisture from the thawed hash browns. This helps them crisp up nicely in the oven.
- Mix the hash browns with seasoning and cheese before pressing them tightly into the muffin tin.
- Press the mixture firmly against the sides and bottom for a sturdy cup.
- Keep an eye on them as they bake until golden and crispy for your best texture!
Hash Brown and Egg Cups
Ingredients You’ll Need:
For the Cups:
- 3 cups frozen shredded hash brown potatoes, thawed and squeezed dry
- 1 cup shredded cheddar cheese (or cheese blend)
- 1/4 cup finely chopped green onions (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- Cooking spray or oil for greasing muffin tin
For the Topping:
- 4 large eggs
- Fresh parsley or cilantro for garnish (optional)
- Salsa or pico de gallo for serving (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and then around 30 minutes to bake. In total, you’ll need about 45 minutes from start to finish. Perfect for a cozy breakfast or brunch!
Step-by-Step Instructions:
1. Preheat the Oven:
Set your oven to 400°F (200°C). While the oven heats, lightly grease a standard 12-cup muffin tin with cooking spray or oil to prevent sticking.
2. Prepare the Hash Brown Mixture:
In a large mixing bowl, combine the thawed and well-squeezed hash browns with the shredded cheese, chopped green onions, garlic powder, onion powder, salt, and pepper. Mix everything together thoroughly until well combined.
3. Form the Cups:
Take the hash brown mixture and evenly divide it among the muffin cups. Press the mixture firmly against the sides and bottom of each cup to create a secure “bowl” shape for the eggs.
4. Bake the Hash Brown Cups:
Place the muffin tin in the preheated oven and bake for about 15 minutes, or until the edges of the hash browns begin to turn golden brown and crispy.
5. Add the Eggs:
Once the cups are crispy, carefully crack one egg into each hash brown cup. Make sure to do this gently so you don’t overflow the cups.
6. Bake Again:
Return the muffin tin to the oven and bake for another 12-15 minutes. You’ll know they’re done when the egg whites are cooked through, but the yolks are still slightly runny. If you prefer firmer yolks, bake a bit longer.
7. Cool and Remove:
After baking, take the muffin tin out of the oven and let it cool for a few minutes. Carefully run a knife around the edges of each cup to help them come out easily. Gently lift each cup out.
8. Garnish and Serve:
Top with fresh parsley or cilantro for a nice touch, and serve with salsa or pico de gallo for added flavor.
Enjoy your delicious and crispy Hash Brown and Egg Cups!
Can I Use Fresh Potatoes Instead of Frozen Hash Browns?
Yes, you can! If using fresh potatoes, grate them and then steam or boil briefly to soften. Make sure to squeeze out all excess moisture before using to ensure they crisp up nicely.
What Can I Use If I Don’t Have Green Onions?
No problem! You can substitute with diced bell peppers, spinach, or even a sprinkle of dried herbs. Just choose whatever veggies you have on hand for added flavor!
How Do I Store Leftover Hash Brown and Egg Cups?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the microwave or oven until warmed through. Add a splash of water before microwaving to keep the eggs moist!
Can I Make These Cups Ahead of Time?
Absolutely! You can prepare the hash brown cups and bake them without eggs in advance. Just let them cool, then store. When ready to eat, add the eggs and bake as directed.
