These Hash Brown and Egg Cups are fun little bites packed with flavor! Crispy hash browns form the base, topped with fluffy eggs and your favorite spices.
They’re perfect for breakfast or a quick snack! I love making these for brunch—everyone loves them, and you can customize them with cheese or veggies to match your mood!
Key Ingredients & Substitutions
Hash Browns: Frozen shredded hash browns are super convenient and work perfectly. If you’re feeling adventurous, you could use freshly grated potatoes. Just be sure to squeeze out as much moisture as possible to prevent sogginess!
Cheddar Cheese: I love using sharp cheddar for its strong flavor, but you can switch it up! Try mozzarella for a milder taste or pepper jack for a spicy twist.
Bacon: The bacon adds great flavor, but you can skip it for a vegetarian version. Alternatively, turkey bacon or cooked sausage crumbles work well too.
Seasonings: Garlic and onion powder enhance the flavor mix. If you have fresh garlic or onions on hand, feel free to add them in small amounts for a fresher taste!
How Do I Get the Perfect Hash Brown Base?
The key to a crispy hash brown base is all about moisture. After thawing the hash browns, squeeze them dry with a clean kitchen towel or paper towels. This step ensures they crisp up nicely in the oven.
- Mix the hash browns with cheese and seasonings, and press them firmly into the muffin tin to create a solid nest.
- Bake until golden brown, about 15 minutes, to achieve that crunchy texture you’re looking for.
How to Make Hash Brown and Egg Cups
Ingredients You’ll Need:
For the Cups:
- 4 cups frozen shredded hash browns, thawed and squeezed dry
- 1 cup shredded cheddar cheese
- 4 slices cooked bacon, crumbled (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
For the Filling:
- 6 large eggs
- Fresh chopped parsley or cilantro for garnish
- Cooking spray or oil for greasing muffin tin
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 30 minutes total baking time, leaving you with a delicious dish ready in about 45 minutes! Perfect for a quick breakfast or brunch gathering!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 400°F (200°C). While it’s heating, grab your muffin tin and lightly coat it with cooking spray or a bit of oil to prevent sticking.
2. Prepare the Hash Brown Mixture:
In a large bowl, combine the thawed hash browns, shredded cheddar cheese, crumbled bacon (if you’re using it), garlic powder, onion powder, and add salt and pepper. Mix everything thoroughly until well combined!
3. Form the Hash Brown Nests:
Take about 2-3 tablespoons of the hash brown mixture and press it firmly into the bottom and up the sides of each muffin cup. Make sure to pack it down well to form a sturdy nest.
4. Bake the Hash Brown Cups:
Place the muffin tin in the preheated oven and let the hash brown nests bake for around 15 minutes. Keep an eye on them—they should turn golden brown and crispy around the edges!
5. Add the Eggs:
Once the nests are ready, carefully take the muffin tin out of the oven. Crack one egg into the center of each hash brown cup. Feel free to season the eggs with a pinch of salt and pepper if you’d like!
6. Finish Baking:
Pop the muffin tin back in the oven and bake for an additional 12-15 minutes. The goal is for the egg whites to set while the yolks stay a little runny. If you prefer your yolks firmer, let them bake for a few extra minutes.
7. Cool and Remove:
Once they’re done, take the muffin tin out and allow the cups to cool for a few minutes. Use a butter knife to gently loosen the sides of each cup, then carefully remove them from the tin.
8. Garnish and Serve:
Sprinkle your freshly chopped parsley or cilantro on top for a pop of color and flavor. Serve them immediately, and if you’re feeling fancy, pair them with some salsa or a fresh tomato salad!
Enjoy your crispy, cheesy hash brown and egg cups—they’re sure to be a hit!
Can I Use Fresh Potatoes Instead of Frozen Hash Browns?
Absolutely! If you prefer fresh potatoes, peel and grate them, then make sure to squeeze out any excess moisture before mixing. This helps achieve that crispy texture in your nests!
How Long Can I Store Leftover Hash Brown and Egg Cups?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat them in the microwave or oven until warmed through. They also taste great cold!
Can I Add Other Ingredients to the Cups?
Definitely! Feel free to customize your hash brown cups with vegetables like bell peppers, spinach, or onions. Just make sure to chop them finely and sauté first to reduce moisture.
What If I Don’t Have a Muffin Tin?
If you don’t have a muffin tin, you can use a silicone baking mold, or form the hash brown mixture into patties and cook them on a greased baking sheet. Just keep an eye on the cooking time as it may vary!
