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Hash Brown Egg Cups

Delicious Hash Brown Egg Cups featuring crispy hash brown shells filled with fluffy eggs and melted cheese.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 pieces
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Hash Brown Base
  • 1 cup hash browns (fresh or frozen) Thaw if using frozen hash browns and squeeze out excess moisture.
  • Salt to taste Salt
  • Pepper to taste Pepper
For the Egg Filling
  • 2 large eggs
  • 1/4 cup shredded cheese (your preference, such as cheddar or mozzarella)
  • Chopped green onions optional Chopped green onions For garnish

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Grease a muffin tin lightly with cooking spray or oil.
  3. If using frozen hash browns, thaw them and squeeze out any excess moisture. Combine the hash browns with salt and pepper to taste in a mixing bowl.
  4. Press about two tablespoons of the hash brown mixture into the bottom and sides of each muffin tin cup.
Baking
  1. Bake the hash brown cups for 15 minutes until golden brown and crispy.
  2. Whisk together the eggs in a bowl with more salt and pepper. Pour the egg mixture into each cup, filling them about ¾ full.
  3. Sprinkle shredded cheese generously over each cup.
  4. Return the muffin tin to the oven and bake for another 10-15 minutes until the eggs are set and the cheese is melted and bubbly.
Serving
  1. Let the egg cups cool slightly before removing them from the muffin tin. Garnish with chopped green onions, if desired.

Notes

For the best results, squelch excess moisture from hash browns before forming cups. Leftovers can be stored in an airtight container for up to three days. To reheat, use a microwave for about 30 seconds or bake at 350°F (175°C) for about 10 minutes.