These fun hash brown and egg cups are a tasty way to start your day! With crispy hash browns shaped like little bowls holding eggs, they’re perfect for breakfast or brunch.
They’re super easy to make—just press hash browns into a muffin tin, crack in an egg, and bake! I love adding cheese and veggies for extra flavor—so good! 🥚🧀
Key Ingredients & Substitutions
Frozen Shredded Hash Browns: Using frozen hash browns is super convenient. Just thaw and squeeze out excess moisture. If you can’t find these, you can make your own by grating fresh potatoes, but be sure to rinse and dry them well.
Cheddar Cheese: Cheddar adds a nice sharp flavor. I love using extra sharp cheddar for more taste, but you can substitute with Monterey Jack, mozzarella, or even pepper jack for a kick!
Bacon: Adding chopped bacon is optional but tasty! If you want a vegetarian option, try sautéed veggies like bell peppers or spinach. You could also use turkey bacon for a healthier choice.
Eggs: Large eggs are the star of this recipe. For a lower cholesterol option, you could use egg whites or a combination of whole eggs and egg whites.
How Do I Get Perfect Hash Brown Cups?
Making the perfect hash brown cup is all about texture! Here’s how to ensure they turn out crispy and delicious:
- After thawing, squeeze the hash browns thoroughly to remove moisture. This helps them crisp up nicely in the oven.
- Press the hash browns firmly into the muffin tin. Shape them up the sides to create a cup that holds the egg.
- Don’t skip pre-baking! Bake the cups first to get them golden before adding the eggs.
Following these tips will help you achieve delightful, crispy hash brown cups every time!
Hash Brown And Egg Cups
Ingredients You’ll Need:
- 3 cups frozen shredded hash browns, thawed and squeezed dry
- 1 cup shredded cheddar cheese
- 6 slices cooked bacon, chopped (optional)
- Salt and pepper, to taste
- 4 large eggs
- Fresh parsley or chives, chopped (for garnish)
- Cooking spray or oil for greasing muffin tin
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prep and around 30 minutes to bake, making it roughly 40 minutes from start to finish. Perfect for a busy morning or brunch gathering!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). While it’s warming up, take a 12-cup muffin tin and lightly grease it with cooking spray or a little oil. This will help prevent sticking!
2. Prepare the Mixture:
In a large mixing bowl, add the thawed and squeezed dry hash browns. Toss in the shredded cheddar cheese and cooked bacon bits if you’re using them. Season with salt and pepper to taste. Mix everything well until it’s combined.
3. Form the Hash Brown Cups:
Now, it’s time to shape the hash brown mixture! Divide it evenly among the muffin cups. Press the mixture firmly down into each cup, creating a nest shape. Make sure to press it up the sides, too!
4. Bake the Cups:
Place the muffin tin in the preheated oven and bake for about 15 minutes, or until the hash brown cups are starting to turn crispy and golden. The crispy edges are what we’re going for!
5. Add the Eggs:
Carefully take the muffin tin out of the oven. Crack one egg into each hash brown cup. Pop it back into the oven and bake for another 12-15 minutes. You want the egg whites to be set, while the yolks can stay a little runny, or bake them longer if you prefer firm yolks.
6. Cool and Remove:
Once baked, take the muffin tin out of the oven and let the cups cool for a minute. Then gently remove them from the tin using a spoon or small spatula. They should come out easily if they’ve been greased well!
7. Garnish and Serve:
Sprinkle the tops with fresh chopped parsley or chives for a pop of color. Serve these warm, and enjoy them with your favorite sides, like salsa or avocado for that extra flair!
Enjoy these crispy, cheesy, and savory hash brown nests filled with baked eggs for a delicious breakfast or brunch treat!
Can I Use Fresh Potatoes Instead of Frozen Hash Browns?
Yes, you can! If using fresh potatoes, peel and grate them, then rinse in cold water to remove excess starch. Make sure to squeeze out as much moisture as possible to achieve a crispy texture.
How Can I Make These Hash Brown Cups Vegetarian?
Simply omit the bacon and add more veggies! You can sauté bell peppers, spinach, or mushrooms to incorporate for added flavor and nutrition. Cheese is a great addition for creaminess!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the microwave or bake them in the oven at 350°F (175°C) until warmed through. They make a great quick breakfast option!
Can I Prepare These Ahead of Time?
Absolutely! You can prepare the hash brown cups and bake them up to the point of adding eggs. Allow them to cool, then cover and refrigerate. When you’re ready to serve, just crack in the eggs and bake!
