Best 2 Hash Brown Egg Cups Recipes

**Hash Brown Egg Cups: A Savory and Versatile Breakfast Treat**

Kick-start your day with a delectable and nutritious breakfast option – Hash Brown Egg Cups. These individual-sized cups are a delightful combination of crispy hash browns, fluffy eggs, and a medley of flavorful fillings. Perfect for busy mornings or weekend brunches, these egg cups offer endless possibilities for customization, making them a versatile dish that caters to diverse preferences.

From classic bacon and cheese to veggie-packed spinach and feta, each recipe in this article presents a unique flavor combination that will tantalize your taste buds. Whether you prefer a meaty indulgence or a vegetarian delight, you'll find a recipe that suits your cravings.

These hash brown egg cups are not only delicious but also incredibly easy to make. With simple ingredients and minimal prep time, you can have a hot and satisfying breakfast ready in no time. Whether you're a seasoned cook or a beginner in the kitchen, these recipes are designed to guide you through the process effortlessly.

So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you feeling satisfied and energized. Get ready to savor the goodness of hash brown egg cups – a delightful breakfast treat that will become a staple in your morning routine.

Here are our top 2 tried and tested recipes!

SCRAMBLED EGG HASH BROWN CUPS

Scrambled Egg Hash Brown Cups image

They may look like muffins, but these cuties pack my favorite breakfast all-stars like eggs, hash browns and bacon. Grab one and get munching. -Talon DiMare, Bullhead City, Arizona

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield 1 dozen.

Number Of Ingredients 7

Ingredients

1 package (20 ounces) refrigerated Southwest-style shredded hash brown potatoes
6 large eggs
1/2 cup 2% milk
1/8 teaspoon salt
1 tablespoon butter
10 thick-sliced bacon strips, cooked and crumbled
1-1/4 cups shredded cheddar-Monterey Jack cheese, divided

Steps:

Preheat oven to 400°. Divide potatoes among 12 greased muffin cups; press onto bottoms and up sides to form cups. Bake until light golden brown, 18-20 minutes., Meanwhile, in a small bowl, whisk eggs, milk and salt. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in bacon and 3/4 cup cheese. Spoon into cups; sprinkle with remaining 1/2 cup cheese. , Bake until cheese is melted, 3-5 minutes. Cool 5 minutes before removing from pan.

Nutrition Facts : Calories 180 calories, Fat 10g fat (5g saturated fat), Cholesterol 113mg cholesterol, Sodium 487mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.

HASH-BROWN EGG CUPS

Hash-Brown Egg Cups image

A fun change from fried eggs, this hearty breakfast dish is ready to bake in 15 minutes.

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 55m

Yield 2

Number Of Ingredients 7

Ingredients

3/4 cup shredded Cheddar cheese (3 oz)
2 cups refrigerated shredded hash-brown potatoes (from 20-oz bag)
1/4 cup chopped green onions (4 medium)
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
2 eggs
1/8 teaspoon Italian seasoning

Steps:

Heat oven to 400°F. Spray 2 (2-cup) ovenproof bowls or ramekins with cooking spray. Reserve 2 tablespoons of the cheese for topping. In medium bowl, mix remaining cheese, the potatoes, onions, 1/4 teaspoon of the seasoned salt and the pepper. Press mixture in bottom and up side of each bowl, leaving indentation in center.
Bake 25 to 30 minutes or until golden brown and crisp. Remove from oven. Break egg into center of each cup. Sprinkle with remaining 1/4 teaspoon seasoned salt, the Italian seasoning and reserved 2 tablespoons cheese.
Return to oven; bake 8 to 12 minutes longer or until eggs are set and of desired doneness.

Nutrition Facts : Calories 430, Carbohydrate 43 g, Cholesterol 255 mg, Fat 1, Fiber 5 g, Protein 21 g, SaturatedFat 11 g, ServingSize 1/2 of Recipe, Sodium 720 mg, Sugar 3 g, TransFat 0 g

Tips:

For crispier hash browns, use frozen shredded potatoes and thaw them before cooking.
Use a nonstick cooking spray or grease the muffin cups to prevent the hash browns from sticking.
Press the hash browns firmly into the muffin cups to create a compact base for the eggs.
Top the hash browns with your favorite fillings, such as cheese, bacon, ham, or vegetables.
Bake the egg cups at 375°F for 20-25 minutes, or until the eggs are set and the hash browns are golden brown.
Let the egg cups cool for a few minutes before serving.

Conclusion:

Hash brown egg cups are a delicious and easy-to-make breakfast or brunch option. They are perfect for busy mornings or for meal prepping ahead of time. With endless variations of fillings and toppings, you can customize them to your liking. They are also a great way to use up leftover hash browns. So, next time you are looking for a quick and satisfying meal, give hash brown egg cups a try.