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Cheesy Hash Brown Cups with Baked Eggs

Delightful and savory hash brown cups filled with baked eggs and melted cheddar, perfect for brunch gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Hash Brown Cups
  • 2 cups frozen hash browns Thawed before use
  • 1 cup shredded cheddar cheese Use sharp or mild cheddar, as preferred
  • 4 large eggs Size can vary depending on preference
  • 1/4 cup milk Any milk variety works
  • to taste Salt and pepper Adjust to preference
  • as needed Cooking spray For muffin tin preparation

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Lightly coat a muffin tin with cooking spray.
  3. In a large bowl, combine the frozen hash browns, shredded cheddar cheese, salt, and pepper, mixing evenly.
  4. Press a handful of the hash brown mixture into the bottom and sides of the muffin tin compartments to form cups.
Baking
  1. Bake the hash brown cups in the preheated oven for 15 minutes or until the edges are golden brown.
  2. Remove the muffin tin from the oven and crack an egg into each hash brown cup. Drizzle a little milk over the eggs and season with salt and pepper.
  3. Return the muffin tin to the oven and bake for an additional 10-15 minutes, depending on your preference for egg doneness.
Serving
  1. Allow the cups to cool slightly before removing them from the tin. Serve warm.

Notes

These cups can last in the refrigerator for up to 3 days in an airtight container or frozen for up to a month. Reheat in the oven at 350°F (175°C) for 10-12 minutes for best crispiness.