These Bacon Egg And Cheese Hash Brown Cups are perfect little bites of breakfast joy! Crispy hash browns hold delicious scrambled eggs, melted cheese, and crunchy bacon.
They’re super fun to eat, and who doesn’t love bacon for breakfast? I like to whip these up for brunch with friends, and they always disappear fast—like magic! 🎩✨
Key Ingredients & Substitutions
Hash Browns: Frozen shredded hash browns work great for this recipe, but you could also use fresh potatoes. Just shred them and squeeze out excess moisture.
Bacon: While I love using regular bacon, turkey bacon or veggie bacon can be good substitutes for a healthier option.
Cheese: Cheddar cheese adds a nice sharp flavor, but feel free to mix it up with mozzarella, pepper jack, or even non-dairy cheese if needed. I’ve tried various cheeses, and it’s always great!
Eggs: I recommend using large eggs for the best results. You can swap whole eggs for just egg whites for a lighter version, or use scrambled eggs if preferred.
Green Onions/Chives: Adding green onions or chives is optional but gives a fresh touch. If you don’t have them, any fresh herb can work, or just skip them altogether.
How Do You Get Crispy Hash Brown Cups?
The key to getting your hash brown cups crispy is all in the preparation. Here’s how to ensure they turn out just right:
- Make sure to thoroughly squeeze out excess moisture from the thawed hash browns. Wet hash browns can lead to soggy cups.
- Press the hash brown mixture firmly into the muffin tin, creating a solid base that will hold up while baking.
- Bake them until they are just starting to crisp up before adding the egg. This layering technique keeps your cups from getting mushy.
Bacon Egg And Cheese Hash Brown Cups
Ingredients You’ll Need:
For the Hash Brown Cups:
- 4 cups frozen shredded hash browns, thawed and squeezed dry
- 6 slices bacon, cooked and crumbled
- 4 large eggs (plus 4 extra eggs, separated)
- 1 cup shredded cheddar cheese
- 1/4 cup finely chopped green onions or chives (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- Cooking spray or butter for greasing the muffin tin
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and around 30-35 minutes for baking. Total time is approximately 45 minutes from start to finish. Perfect for a quick breakfast or brunch with friends!
Step-by-Step Instructions:
1. Preheat and Prep:
Start by preheating your oven to 400°F (200°C). Grease a 12-cup muffin tin generously with cooking spray or butter to ensure easy removal of the hash brown cups after baking.
2. Make the Hash Brown Base:
In a large bowl, combine the thawed shredded hash browns with garlic powder, onion powder, salt, and pepper. Mix it well! Next, take about 1/3 cup of this mixture and press it firmly into the bottom and along the sides of each muffin cup to form little nests.
3. Bake Until Crisp:
Pop the muffin tin into the oven and bake for about 15-20 minutes. Keep an eye on them—your goal is to get them crispy and set but not burnt!
4. Add Cheesy Bacon Goodness:
Once the hash brown cups are ready, take the muffin tin out of the oven. Sprinkle a little shredded cheddar cheese into the bottom of each hash brown cup, then top it off with crumbled bacon.
5. Crack in the Eggs:
Carefully crack one whole egg into each cup. If you want to mix it up a bit and prefer runny yolks, consider gently whisking the extra eggs and spooning the egg whites around the whole egg in each cup.
6. Top and Bake Again:
Add the remaining cheddar cheese on top of the eggs and, if you like, sprinkle a bit more crumbled bacon. Place the muffin tin back in the oven and bake for another 12-15 minutes until the egg whites are set and the yolks reach your desired doneness.
7. Cool and Serve:
When your cups are done, remove them from the oven and let them cool for a few minutes. Run a knife carefully around the edges to loosen them from the tin. Serve them warm, and if you like, add some chopped green onions or chives for a fresh touch!
Enjoy your crispy, cheesy Bacon Egg And Cheese Hash Brown Cups! They’re sure to be a hit with everyone!
Can I Use Fresh Hash Browns Instead of Frozen?
Absolutely! If you prefer using fresh potatoes, peel and shred them. Be sure to rinse the shredded potatoes well and squeeze out as much moisture as possible to achieve a crispy texture.
How Can I Make These Cups Vegetarian?
You can easily make these hash brown cups vegetarian by omitting the bacon and using a meatless cheese. You could also add veggies like bell peppers, mushrooms, or spinach for extra flavor and nutrition!
What Is the Best Way to Store Leftovers?
Store any leftover hash brown cups in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through.
Can I Freeze These Hash Brown Cups?
Yes! To freeze, allow the cooked cups to cool completely, then place them in an airtight container or freezer bag. They will keep well for up to 3 months. Reheat straight from the freezer in the oven or microwave when you’re ready to enjoy them!
