These Hash Brown and Egg Cups are a fun breakfast treat! Crispy hash browns form a little cup, filled with perfectly cooked eggs. Yum!
They’re so easy to make and great for busy mornings! I love grabbing one or two to start my day, and they also make a cute brunch idea! 🥰
Key Ingredients & Substitutions
Frozen Hash Browns: These are the star of the dish! They create a wonderful, crispy base. If you’re in a pinch, you can also use freshly grated potatoes, just remember to rinse and squeeze out excess water.
Shredded Cheddar Cheese: A topping that adds flavor and creaminess. Feel free to swap it for mozzarella, Monterey Jack, or your favorite cheese to change things up!
Eggs: Fresh eggs are key in this recipe. If you’re looking for a dairy-free option, you can use egg substitutes like tofu, but keep in mind the texture will change.
Melted Butter or Olive Oil: Both give flavor to the hash browns. I prefer butter for its rich taste, but olive oil is a healthier choice. If vegan, go for coconut oil or a dairy-free butter substitute.
How Can I Ensure My Hash Brown Cups Are Perfectly Crispy?
Getting that crispy texture is essential. To do this, make sure that the hash browns are well-drained after thawing. Excess moisture will lead to sogginess.
- Press the hash brown mixture firmly into the muffin cups to create a tight base for baking.
- Bake them long enough at 400°F to become golden and crisp before adding the eggs. Keep an eye on them!
- Let them cool slightly after baking to help them set up better before removing.
How to Make Hash Brown And Egg Cups
Ingredients You’ll Need:
Base Ingredients:
- 3 cups frozen hash browns, thawed and drained
- 2 tablespoons melted butter or olive oil
- Salt and pepper, to taste
Filling Ingredients:
- 1 cup shredded cheddar cheese (optional but recommended)
- 6 large eggs
For Garnish:
- Fresh cilantro or parsley, chopped
- Non-stick cooking spray
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 25-35 minutes of cooking time. You’ll spend some time preparing the muffin cups and baking them to perfection. In less than an hour, you’ll have a delicious breakfast ready to enjoy!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 400°F (200°C). This ensures that your hash brown cups will bake evenly. Lightly grease a 6-cup muffin tin using non-stick cooking spray or by brushing it with melted butter.
2. Prepare the Hash Brown Mixture:
In a large bowl, mix the thawed and drained hash browns with the melted butter (or olive oil), shredded cheddar cheese (if using), and a sprinkle of salt and pepper. Stir until well combined.
3. Form Hash Brown Cups:
Take a generous 1/3 cup of the hash brown mixture and press it firmly into the bottom and up the sides of each muffin cup. This will create a little nest for the eggs!
4. Bake the Hash Brown Cups:
Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the edges of the hash browns start to turn golden and crisp. The crispier, the better!
5. Add the Eggs:
Carefully remove the muffin tin from the oven. Crack one egg into each hash brown cup, being careful not to break the yolk. Season with a touch more salt and pepper if you like.
6. Finish Baking:
Return the muffin tin to the oven and bake for an additional 10-15 minutes. You want the egg whites to be set, and the yolks should be cooked to your preference (runny or firm).
7. Cool and Remove:
Once done, let the egg cups cool for a couple of minutes. Then, carefully remove them from the muffin tin using a fork or spatula.
8. Garnish and Serve:
Sprinkle the tops with chopped fresh cilantro or parsley for a pop of color and freshness. Serve warm with your favorite salsa or side salad for a delightful meal!
Enjoy your crispy, cheesy Hash Brown and Egg Cups fresh from the oven! They make for a hearty and satisfying breakfast or brunch treat.
Can I Use Fresh Potatoes Instead of Frozen Hash Browns?
Yes, you can! If using fresh potatoes, grate them, and make sure to rinse and squeeze out excess moisture to avoid sogginess in your cups.
How Can I Make These Egg Cups Ahead of Time?
You can prepare the hash brown cups in advance and store them in the fridge for up to 24 hours. Reheat them in the oven before adding the eggs for a quick breakfast!
What Are Some Variations I Can Try?
Feel free to customize these cups! You can add cooked bacon, diced bell peppers, or herbs like chives or thyme to the egg mixture. Get creative!
How Long Do Leftovers Last?
Leftover Hash Brown and Egg Cups can be stored in an airtight container in the fridge for up to 3 days. Reheat them in the microwave or oven before enjoying!