Best 3 Scrambled Egg Hash Brown Cups Recipes

Looking for a quick and easy breakfast that's both satisfying and delicious? Look no further than these Scrambled Egg Hash Brown Cups! Combining the classic flavors of scrambled eggs with the crispy texture of hash browns, these cups are a delightful way to start your day. They're perfect for busy mornings when you don't have a lot of time to cook, but still want a nutritious and flavorful meal. In this article, we'll provide you with three variations of this versatile dish: the Classic Scrambled Egg Hash Brown Cups, the Veggie-Packed Scrambled Egg Hash Brown Cups, and the Cheesy Scrambled Egg Hash Brown Cups. Each variation offers a unique twist on the original, ensuring that there's something for everyone to enjoy. So, get ready to tantalize your taste buds with these delectable Scrambled Egg Hash Brown Cups!

Here are our top 3 tried and tested recipes!

HASH BROWN EGG CUPS RECIPE

Hash Brown Egg Cups Recipe image

Wow your brunch guests (or kiddos) with these adorable muffin-tin hash brown cups. They're easy to make and perfect to take on the go!

Provided by LifeMadeSimpleTeam

Categories Breakfast

Time 45m

Number Of Ingredients 10

Ingredients

20 oz refrigerated hash browns
1 cup grated cheddar cheese (divided)
1 tsp kosher sea salt
1/2 tsp ground black pepper
1/4 tsp paprika
pinch cayenne pepper
8 large eggs
2 tbsp milk (OR half and half)
4 slices cooked bacon (crumbled)
fresh parsley (chopped, optional garnish)

Steps:

Preheat oven to 450 degrees. Generously spray a standard size muffin tin pan with baking spray, set aside.
In a large mixing bowl, combine the hash browns, 1/2 cup cheese, salt, pepper, paprika, and cayenne. Press the mixture into the bottom, creating a nest.
Place in oven and bake for 20 minutes. Reduce heat to 350 degrees.
In a medium mixing bowl whisk together the remaining 1/2 cup of cheese, eggs, milk, and bacon. Pour into the baked hash browns, then return to the oven to bake for 12-15 minutes or until fully set.
Remove from the oven and allow to cool in the tins for 5 minutes before removing.
Garnish with a pinch of salt and pepper, and freshly chopped parsley, if desired. Serve immediately.

Nutrition Facts : ServingSize 12 serving, Calories 139 kcal, Carbohydrate 9 g, Protein 9 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 137 mg, Sodium 357 mg, Fiber 1 g, Sugar 1 g

HASH-BROWN EGGS

Hash-Brown Eggs image

Provided by Food Network Kitchen

Time 15m

Yield 1-2 servings

Number Of Ingredients 0

Ingredients

Steps:

Fry 1 cup each chopped onion and grated potato in a cast-iron skillet with butter until crisp. Add 1/2 cup grated cheddar and crack in 2 eggs. Bake at 425 degrees F until set; top with salsa.

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:

Use fresh, refrigerated hash browns for the best texture and flavor.
If you don't have hash browns, you can use shredded potatoes instead. Just be sure to squeeze out as much of the moisture as possible before using.
Use a large bowl to mix the ingredients together. This will help to ensure that everything is evenly combined.
Don't overmix the ingredients. Just mix until everything is combined. Overmixing will make the hash browns tough.
Use a nonstick skillet to cook the hash browns. This will help to prevent them from sticking.
Cook the hash browns over medium heat. This will help them to cook evenly without burning.
Flip the hash browns halfway through cooking. This will help them to cook evenly on both sides.
Once the hash browns are cooked, transfer them to a paper towel-lined plate to drain off any excess grease.
Serve the hash browns immediately with your favorite toppings, such as eggs, bacon, sausage, or cheese.

Conclusion:

Scrambled egg hash brown cups are a delicious and easy-to-make breakfast or brunch recipe. They're perfect for busy mornings when you don't have a lot of time to cook. Simply mix together the ingredients, pour them into a muffin tin, and bake. In just a few minutes, you'll have a hot and hearty breakfast that the whole family will love. These hash brown cups are also a great way to use up leftover hash browns. If you have any leftover hash browns from a previous meal, simply reheat them and then mix them with the other ingredients. You can also add other ingredients to the hash brown cups, such as cooked bacon, sausage, or cheese. Get creative and make them your own!