🥔 Hash Brown Egg Cups
Servings: 6
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Ingredients:
-
2 cups frozen hash browns (thawed and patted dry)
-
6 eggs
-
½ cup shredded cheese (cheddar, mozzarella, or a mix)
-
½ cup diced bell peppers
-
¼ cup diced onions
-
½ tsp salt
-
¼ tsp black pepper
-
2 tbsp butter or olive oil
-
Optional: cooked bacon, sausage, or spinach
Instructions:
-
Preheat oven:
Preheat to 375°F (190°C). Grease a 12-cup muffin tin with butter or cooking spray. -
Prepare hash brown cups:
-
In a bowl, mix hash browns with a pinch of salt, pepper, and 1 tbsp melted butter or oil.
-
Press a handful of hash browns into the bottom and slightly up the sides of each muffin cup to form a “nest.”
-
-
Bake hash browns:
Bake for 10–12 minutes until slightly golden. -
Add fillings:
-
Add diced peppers, onions, and any optional ingredients into each cup.
-
Crack an egg into each hash brown cup.
-
Sprinkle cheese on top.
-
-
Bake again:
Bake for 12–15 minutes, or until eggs are cooked to your liking (less time for runny yolks, more for fully set eggs). -
Serve:
Let cool 2–3 minutes, then gently remove from muffin tin and serve warm.
Tips & Variations:
-
🥓 Meaty twist: Add crumbled cooked bacon, sausage, or ham.
-
🧄 Flavor boost: Add chopped green onions, chives, or garlic powder.
-
🥬 Veggie-packed: Spinach, mushrooms, or tomatoes work great.
-
🍴 Make ahead: Prepare the hash brown nests in advance and store in fridge; add eggs and bake when ready.
If you want, I can also give a mini crustless quiche version that’s even quicker and works perfectly for freezing and reheating. Do you want me to do that?
