Here’s a quick and delicious recipe for Hash Brown Egg Cups—perfect for breakfast, brunch, or meal prep.
🥔🍳 Hash Brown Egg Cups
Ingredients (Makes 6–8 cups)
- 2 cups frozen hash browns (thawed)
- ½ cup shredded cheddar cheese (or cheese of choice)
- 6–8 large eggs
- ½ cup diced bell peppers (optional)
- ¼ cup diced onions (optional)
- Salt & pepper, to taste
- Cooking spray or a little oil for greasing
Optional Add-ins: cooked bacon bits, ham, spinach, mushrooms, or herbs
Instructions
- Preheat Oven
- Preheat to 375°F (190°C). Grease a muffin tin with cooking spray or oil.
- Prepare Hash Browns
- In a bowl, mix hash browns, half the cheese, bell peppers, onions, salt, and pepper.
- Form the Cups
- Press about 2–3 tbsp of hash brown mixture into the bottom and up the sides of each muffin cup to form a nest.
- Add Eggs
- Crack one egg into each hash brown cup. Sprinkle remaining cheese on top.
- Bake
- Bake for 20–25 minutes or until eggs are set and hash browns are golden.
- For slightly runny yolks, check at 18 minutes.
- Serve
- Let cool 2–3 minutes before removing from muffin tin.
- Garnish with chopped parsley, chives, or hot sauce.
Tips & Variations
- Make-Ahead: Assemble the cups, cover, and refrigerate overnight. Bake in the morning.
- Low-Carb: Swap hash browns with grated zucchini or cauliflower.
- Extra Flavor: Add smoked paprika, garlic powder, or shredded parmesan to the hash brown mixture.
- Air Fryer Version: Cook at 360°F for 12–15 minutes for a crispier exterior.
If you want, I can also make a cheesy sausage and spinach version that’s even heartier and perfect for meal prep.
Do you want me to do that?