Hash Brown Breakfast Cups
featured in Easy And Delicious Egg Recipes Anyone Can Make
A fun and easy breakfast dish made with crispy hash browns, fluffy scrambled eggs, and gooey cheese, all baked in a muffin tin.
93% would make again
Total Time
50 minutes
50 min
Prep Time
15 minutes
15 min
Cook Time
35 minutes
35 min
Total Time
50 minutes
50 min
Prep Time
15 minutes
15 min
Cook Time
35 minutes
35 min
Ingredients
for 12 cups
- 20 oz frozen shredded hash brown (565 g), thawed
- 1 ¼ cups shredded cheddar cheese (125 g), shredded
- 1 tablespoon olive oil
- 12 eggs
- salt, to taste
- pepper, to taste
Nutrition Info
- Calories 278
- Fat 19g
- Carbs 14g
- Fiber 1g
- Sugar 0g
- Protein 11g
Estimated values based on one serving size.
Preparation
- In a bowl, combine hash browns, one cup of cheddar (100 g), salt, pepper, and olive oil.
- Divide hash brown mixture into the cups of a 12-cup muffin tin. Press the hash browns down firmly along the shape of the cups. Bake at 400°F (200°C) for 20 minutes to set the cups.
- Crack an egg into each cup and sprinkle some salt, pepper, and the remaining cheddar on top. Bake again at 350°F (180°C) for 13-15 minutes, or until the egg whites have set.
- After they have cooled, remove cups by running a knife along their edges. Serve with all the toppings you desire!
- Enjoy!
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