Hash Brown and Egg Cups are tasty little delights that make breakfast fun! Imagine crispy hash browns holding fluffy eggs, all baked together in a muffin tin.
These cups are perfect for busy mornings or brunch with friends. I love making a batch and reheating them throughout the week—they’re like breakfast in a bite! 🥔🍳
Key Ingredients & Substitutions
Hash Browns: Frozen shredded hash browns are super convenient. If you prefer fresh, you can grate potatoes, but remember to soak and dry them to remove excess moisture. This helps achieve crispiness.
Cheddar Cheese: I love sharp cheddar for its bold flavor. You can substitute with mozzarella for a milder taste, or even pepper jack if you want a spicy kick!
Bacon: Chopped bacon adds a wonderful crunch and flavor. Turkey bacon or even sautéed vegetables like mushrooms or spinach can be great alternatives for a lighter option.
Eggs: Large eggs are standard here, but you could use medium eggs if that’s what you have. For a vegan choice, try replacing eggs with tofu or chickpea flour mixed with water and seasoning.
How Do You Make the Hash Browns Extra Crispy?
The key to crispy hash browns lies in the moisture. When you use frozen, make sure they’re thawed and well-drained. If you’re using fresh potatoes, here’s how to prepare them:
- After grating the potatoes, soak them in cold water for 10 minutes.
- Drain and pat dry with a clean kitchen towel. This removes excess starch and moisture.
- When pressing the hash brown mixture into the muffin cups, pack it tightly to help them hold their shape during baking.
Also, baking at a high temperature until golden creates that wonderful crispy texture that everyone loves!
How to Make Hash Brown And Egg Cups
Ingredients You’ll Need:
For the Hash Brown Nest:
- 3 cups frozen shredded hash brown potatoes (thawed and drained)
- 1 cup shredded cheddar cheese
- 6 slices cooked bacon, chopped
For the Egg Filling:
- 6 large eggs
- Salt and pepper, to taste
For Garnish:
- 2 tablespoons chopped fresh parsley (optional)
For Greasing the Muffin Tin:
- Cooking spray or butter
Time Needed:
This recipe takes about 10 minutes of prep time and 30 minutes in total (including baking). You’ll have those delicious hash brown and egg cups ready to eat in no time, perfect for busy mornings or a cozy brunch!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). Take out a 12-cup muffin tin and lightly grease it with cooking spray or butter. This will help the cups come out easily after baking.
2. Prepare the Hash Brown Mixture:
In a large mixing bowl, combine the thawed, drained hash browns, shredded cheddar cheese, and the chopped cooked bacon. Sprinkle in a bit of salt and pepper to taste, then mix everything together until well combined.
3. Form the Nest Shape:
Now it’s time to create your nests! Divide the hash brown mixture evenly among the muffin cups. Press the mixture firmly up the sides of each cup with your fingers, ensuring there’s a nice opening in the center where you’ll add the eggs later.
4. Bake the Hash Brown Nests:
Place the muffin tin in the preheated oven and bake the nests for about 15 minutes. Keep an eye on them—they should turn golden and crisp around the edges.
5. Add the Eggs:
Once the nests are golden, carefully pull the muffin tin out of the oven. Crack one egg into the center of each hash brown nest. Be gentle so you don’t break the yolk if you want it to stay runny!
6. Finish Baking:
Return the muffin tin to the oven and bake for another 12-15 minutes. The exact time will depend on how runny you like your yolks. Aim for set egg whites; feel free to adjust baking time for firmer yolks.
7. Remove and Garnish:
When the egg cups are done, carefully remove the muffin tin from the oven. Let them cool for a minute, then use a spoon to gently take them out. If you like, garnish with chopped fresh parsley for a touch of color!
8. Serve and Enjoy:
Serve your delicious hash brown and egg cups warm. They’re perfect on their own or with a fresh fruit salad or salsa on the side. Enjoy your delightful, handheld breakfast!
Can I Use Fresh Hash Browns Instead of Frozen?
Yes, you can! If you prefer using fresh potatoes, grate them and soak in cold water for about 10 minutes. Then, drain and pat them dry to remove excess moisture before using them in the recipe.
Can I Make These Egg Cups Vegetarian?
Absolutely! Simply omit the bacon and consider adding some sautéed vegetables, like bell peppers or spinach, for flavor and texture. You can also use a plant-based cheese substitute if desired.
How Should I Store Leftovers?
Store any leftover Hash Brown and Egg Cups in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or oven until warmed through. If reheating in the oven, cover them with foil to keep them from drying out.
Can I Freeze These Egg Cups?
Yes, you can! After baking, let the egg cups cool completely, then wrap each one tightly in plastic wrap followed by foil, or place them in a freezer-safe container. They can be frozen for up to 3 months. To reheat, thaw overnight in the fridge and then warm in the oven or microwave.
