Hash Brown and Egg Cups are a fun breakfast treat! Crispy hash browns form little cups that hold perfectly cooked eggs, making each bite yummy and satisfying.
These cups are great for busy mornings since you can make them ahead and reheat easily. Plus, who can resist that crispy goodness? I always add some cheese on top for extra fun! 🧀
Key Ingredients & Substitutions
Hash Browns: Frozen shredded hash browns work great here, but you can also use fresh grated potatoes. Just be sure to squeeze out excess moisture. For a healthier twist, consider substituting sweet potatoes!
Cheddar Cheese: I like adding cheddar for its melty goodness, but feel free to swap in any cheese you prefer, like mozzarella or pepper jack for some kick!
Bacon or Ham: While bacon or ham adds delicious flavor, you can skip it for a vegetarian version or replace it with sautéed veggies like bell peppers or spinach.
Fresh Herbs: I enjoy adding cilantro, but parsley or even green onions would work well. Use whatever you have on hand!
How Do I Make Sure My Hash Browns Hold Their Shape?
Creating crispy and sturdy hash brown cups is all in the prep! You want to squeeze out as much moisture as possible from the thawed hash browns. This step prevents sogginess and helps them crisp up nicely.
- After thawing, place hash browns in a clean kitchen towel and wring out excess water.
- Firmly press the mixture into the greased muffin tin; the more compact, the better!
- Baking them until golden ensures they hold their shape so you can fill them with eggs.
Enjoy making your hash brown and egg cups! They’re perfect for meal prep and fun to customize with your favorite ingredients.
Hash Brown and Egg Cups
Ingredients You’ll Need:
For The Cups:
- 4 cups frozen shredded hash browns, thawed and drained
- 1 cup shredded cheddar cheese (optional)
- Salt and pepper, to taste
- 1-2 tablespoons butter or cooking spray (for greasing)
For The Filling:
- 6 large eggs
- 1/2 cup cooked and crumbled bacon or diced ham (optional)
For Garnish:
- Fresh cilantro or parsley, chopped
- Salsa or pico de gallo, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, and then you’ll need another 25-35 minutes for baking. So, grab your ingredients and get ready for some deliciousness in under an hour!
Step-by-Step Instructions:
1. Prepare the Muffin Tin:
Start by preheating your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with butter or cooking spray. This helps the hash browns come out easily later on!
2. Mix the Hash Brown Base:
In a large bowl, combine your thawed and drained hash browns with the shredded cheddar cheese and any bacon or ham if you’re using it. Season the mixture with salt and pepper to taste. This is where you can make it as flavorful as you like!
3. Form the Hash Brown Cups:
Now, divide the hash brown mixture evenly among the muffin cups. Press the mixture firmly up the sides and slightly over the edges to create little cups. This step is important to ensure they hold the eggs nicely.
4. Bake the Hash Brown Cups:
Place the muffin tin in the preheated oven and bake for 15-20 minutes. You want to see the edges turn golden and become nice and crispy, so keep an eye on them!
5. Add the Eggs:
Once the hash brown cups are crispy, carefully remove the muffin tin from the oven. Crack one egg into each hash brown cup and season the eggs with a pinch of salt and pepper.
6. Bake Again:
Return the muffin tin to the oven and bake for another 10-15 minutes, or until the eggs are cooked to your liking. If you prefer slightly runny yolks, check them at around 10 minutes.
7. Cool and Remove:
After baking, take the muffin tin out of the oven and let it cool for a couple of minutes. Then, gently remove the hash brown egg cups using a spoon or small spatula.
8. Garnish and Serve:
Top your gorgeous hash brown and egg cups with chopped fresh cilantro or parsley. Serve them warm with a side of salsa or pico de gallo for that extra kick of flavor!
Enjoy these crispy and savory hash brown egg cups for a delightful breakfast or brunch, or anytime you crave a delicious bite! 🍳🥔
Can I Use Fresh Hash Browns Instead of Frozen?
Absolutely! If you’re using fresh hash browns, just make sure to grate them and squeeze out as much moisture as possible to keep your cups from becoming soggy. This will help them crisp up nicely in the oven!
Can I Make These Cups Ahead of Time?
Yes! You can prepare the hash brown cups in advance and store them in the refrigerator for up to a day before filling them with eggs and baking. Just bake the cups and add the eggs when you’re ready to serve!
What If I Don’t Have Muffin Tin?
If you don’t have a muffin tin, you can try using a regular baking dish. Just spread the hash brown mixture into an even, flat layer, and make small indents for the eggs. The cook time may vary, so keep an eye on them!
How Do I Store Leftovers?
Store any leftover hash brown and egg cups in an airtight container in the refrigerator for up to 3 days. To reheat, you can pop them in the microwave for a quick warm-up or bake them in the oven at 350°F (175°C) for about 10 minutes.
