Hash Brown Egg Cups Recipe
Hash Brown Egg Cups are a delicious, crispy breakfast option featuring golden hash brown nests filled with baked eggs, cheddar cheese, and diced bell pepper. This easy oven-baked recipe delivers a protein-packed start to your day, ideal for quick mornings or meal prep.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Hash Brown Mixture
- 3 cups frozen shredded hash browns, thawed
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Filling and Toppings
- 6 large eggs
- ½ cup shredded cheddar cheese
- ¼ cup diced bell pepper
- 2 tablespoons chopped fresh chives
- Cooking spray (for greasing muffin tin)
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 400°F (200°C) and lightly grease a 12-cup muffin tin with cooking spray to prevent sticking.
- Mix Hash Browns: In a large bowl, toss the thawed hash browns with olive oil, salt, and black pepper until the mixture is evenly coated, ensuring good flavor throughout.
- Form Nests: Divide the hash brown mixture evenly among the muffin cups. Press firmly into the bottom and sides of each cup to create well-formed nests that will hold the egg filling.
- Bake Nests: Place the muffin tin in the oven and bake the hash brown nests for 15 minutes, or until the edges turn golden brown and crispy, which provides a crunchy texture.
- Add Fillings: Remove the tin from the oven. Sprinkle shredded cheddar cheese and diced bell pepper evenly over each nest. Carefully crack one egg into each cup on top of the cheese and peppers.
- Final Bake: Return the muffin tin to the oven and bake for an additional 10 minutes or until the eggs reach your preferred doneness, whether that’s slightly runny or fully set.
- Garnish and Serve: Once baked, garnish each cup with freshly chopped chives for added flavor and freshness. Serve the egg cups warm for a satisfying breakfast.
Notes
- Ensure hash browns are fully thawed for even baking and crispiness.
- For a spicier twist, add diced jalapeños or a pinch of smoked paprika with the bell pepper.
- Use a non-stick or silicone muffin tin for easier removal.
- Customize toppings with cooked bacon, spinach, or mushrooms for variety.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Keywords: hash brown egg cups, baked eggs, breakfast cups, crispy hash browns, protein breakfast, easy breakfast recipe, oven-baked eggs, cheddar cheese egg cups
Find it online: https://foodiecara.com/hash-brown-egg-cups-recipe/