Description
These Hash Brown Egg Cups are a delightful breakfast option that combines crispy hash browns with fluffy eggs, cheese, and optional bacon or ham. Easy to make and customizable, these individual portions are perfect for meal prep or a grab-and-go breakfast.
Ingredients
Scale
Hash Brown Nests:
- 3 cups frozen shredded hash browns (thawed and patted dry)
- 2 tablespoons olive oil or melted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Egg Mixture:
- 6 large eggs
- 1/4 cup milk
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced cooked bacon or ham (optional)
- 2 tablespoons chopped green onions or chives (optional)
Other:
- Nonstick cooking spray
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and generously spray a 12-cup muffin tin with nonstick cooking spray.
- Prepare Hash Brown Nests: Mix thawed hash browns with olive oil, salt, and pepper. Press into each muffin cup and bake until lightly browned and crisp.
- Prepare Egg Mixture: Whisk eggs with milk, then add cheese, bacon/ham, and green onions. Pour into hash brown cups.
- Bake: Bake until eggs are set. Let cool before serving.
Notes
- For easy release, use silicone muffin cups or parchment liners.
- Customize with favorite ingredients like veggies, cheeses, or meats.
- These egg cups reheat well and can be frozen for later consumption.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg cup
- Calories: 120
- Sugar: 1g
- Sodium: 190mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
