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Hash Brown Egg Cups

Begin your day with these delightful Hash Brown Egg Cups, combining crispy hash browns with creamy eggs and customizable fillings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups shredded hash browns
  • 4 large eggs
  • 1/2 cup milk
  • 1/2 cup shredded cheese cheddar or your choice
  • 1/2 cup diced vegetables bell peppers, onions, or spinach
  • Salt and pepper to taste
  • Cooking spray or oil for greasing

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Grease a muffin tin with cooking spray or oil.
  3. In a mixing bowl, combine your shredded hash browns with a little salt and pepper.
  4. Press the hash brown mixture into the bottom and up the sides of each muffin cup to form a crust.
  5. In another bowl, whisk together the eggs and milk, then stir in cheese and diced vegetables.
  6. Pour the egg mixture into each hash brown crust, filling them about 3/4 full.
  7. Bake in the preheated oven for 20-25 minutes or until the egg is set and the hash browns are golden brown.
  8. Let cool slightly before removing from the muffin tin. Serve warm or at room temperature.

Notes

Pro tip: Letting them cool a little before popping them out makes them hold their shape better. Serve with sour cream or hot sauce for an extra zing.