Hash Brown and Egg Cups are a fun, tasty breakfast treat! Crispy hash browns form a little cup filled with fluffy eggs. They’re perfect for a busy morning or a lazy brunch!
Making these is super easy—just bake, crack, and enjoy! I love how you can add your favorite toppings, like cheese or veggies. It’s breakfast that’s both cute and delicious! 🥔🍳
Key Ingredients & Substitutions
Hash Browns: Frozen shredded hash browns work best, but you can use fresh grated potatoes too. Just make sure to squeeze out any excess moisture. It’s a game-changer for crispiness!
Cheddar Cheese: Cheddar adds great flavor, but you can swap it for mozzarella, pepper jack, or your favorite cheese. If dairy-free, try vegan cheese options!
Eggs: I use large eggs, but medium or extra-large will work too. For a lighter version, consider using egg whites or an egg substitute like silken tofu.
Herbs: Fresh parsley or cilantro gives a nice touch, but feel free to use chives or green onions for a different flavor. They brighten up the dish!
Why Is Getting the Hash Brown Cups Crispy So Important?
Crispy hash brown cups are the foundation of this dish. They provide texture and flavor that perfectly contrasts with the soft eggs. Here’s how to achieve that crunch:
- Thaw the hash browns and wring out any extra moisture. This step helps prevent sogginess.
- Press the hash browns into the muffin tin firmly to create a strong base.
- Don’t rush the baking time. Let them get golden brown on the edges before adding the eggs!
Following these tips will ensure your hash brown cups turn out crispy and delicious every time!
How to Make Hash Brown And Egg Cups
Ingredients You’ll Need:
For the Hash Brown Cups:
- 4 cups frozen shredded hash browns, thawed and excess moisture squeezed out
- 1 cup shredded cheddar cheese (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Cooking spray or oil, for greasing the muffin tin
For the Egg Filling:
- 6 large eggs
- Fresh parsley or cilantro, chopped (for garnish)
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prep and 30-35 minutes to bake. So in about 45 minutes, you’ll have a tasty breakfast that’s easy to make and even easier to eat!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 400°F (200°C) to get it nice and hot while you prepare everything. Also, lightly grease a standard 12-cup muffin tin with some cooking spray or oil to prevent sticking.
2. Mix the Hash Browns:
In a large bowl, gather your thawed hash browns and add in the shredded cheddar cheese if you’re using it. Sprinkle in the garlic powder, onion powder, salt, and pepper. Mix everything together well—this is where all the flavor comes from!
3. Shape the Cups:
Take about 1/3 cup of your hash brown mixture and press it firmly into the bottom and up the sides of each muffin cup. They should look like little nests waiting to be filled with eggs!
4. Bake the Hash Brown Cups:
Now it’s time to bake! Place the muffin tin in the oven and let the hash brown cups bake for about 15-20 minutes. You’re looking for them to turn golden and crispy around the edges—yum!
5. Add the Eggs:
Carefully remove the muffin tin from the oven. Now crack an egg into each hash brown cup. Sprinkle a little more salt and pepper over the eggs for a kick of flavor.
6. Finish Baking:
Pop the muffin tin back in the oven and bake for another 12-15 minutes, or until the egg whites are set and the yolks are still a bit runny if you prefer them that way. Adjust the time a bit if you like your eggs firmer!
7. Cool and Remove:
Once done, take the muffin tin out of the oven and let it cool for a minute or two. Then, gently run a butter knife around the edges to help loosen the cups before carefully removing them from the tin.
8. Garnish and Serve:
Lastly, sprinkle some freshly chopped parsley or cilantro on top for color and flavor. These little cups are best served right away, and they pair nicely with salsa or a fresh salad on the side for a complete breakfast!
Enjoy your crispy, cheesy hash brown egg cups filled with deliciously gooey egg yolks and a sprinkle of fresh herbs! They’re sure to be a hit!
Can I Use Fresh Hash Browns Instead of Frozen?
Yes, you can use fresh grated potatoes! Just make sure to squeeze out any excess moisture to avoid soggy cups. Fresh potatoes will give you a delightful texture, too!
Can I Make These Ahead of Time?
Absolutely! You can prepare the hash brown nests in advance and store them in the fridge for up to 24 hours before adding the eggs. Just pop them in the oven when you’re ready to bake!
How to Store Leftovers?
Store any leftover hash brown egg cups in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes until heated through, or microwave them for a quicker option.
What Other Toppings Can I Add?
Get creative! You can add diced bell peppers, cooked bacon, diced ham, or sautéed spinach before cracking the eggs. Personalize each cup with your favorite ingredients for a unique twist!