Hash Brown Egg Cups

These hash brown egg cups are the perfect blend of crispy and creamy. They’re like a mini breakfast party in each bite!

Fluffy eggs, bacon, bell peppers, and spinach are stuffed inside hash brown nests. 

Whether you’re hosting a brunch, meal prepping, or looking for an on-the-go breakfast option, these egg cups have you covered.

Why You’ll Love These Hash Brown Egg Cups

Perfect for Busy Mornings: These egg cups are an ideal grab-and-go breakfast solution. They’re great for hectic mornings when you need something quick and satisfying.

Customizable: The recipe is highly versatile. You can customize each egg cup with your favorite ingredients. Add more veggies, swap out the bacon, or experiment with different cheeses.

Easy Meal Prep: They’re a fantastic option for meal prepping. You can make a batch ahead of time and store them in the fridge or freezer.

Irresistible Taste: The combination of crispy hash browns, savory bacon, fresh veggies, and melted cheddar cheese creates a mouthwatering flavor.

Ingredients

• Shredded Hash Browns: The crispy potato base forms a savory nest for the egg filling.
  
• Butter: It adds rich flavor and helps the hash browns crisp up to golden brown perfection in the oven.
  
• Salt and Black Pepper: The essential seasoning duo to enhance all the flavors. Salt is a must, pepper is optional.
  
• Bacon: Crispy, smoky, crumbled bacon brings meaty, savory goodness to every bite.
  
• Red Bell Pepper: It provides a pop of color, subtle sweetness, and veggie nutrition.
  
• Baby Spinach: It adds a boost of green nutrition and freshness.
  
• Shredded Cheddar Cheese: It gets melty and gooey, holding everything together.
  
• Large Eggs: The protein-packed star bakes up fluffy and flavorful in each cup.
  
• Milk: A splash of milk helps create a tender egg custard filling.

How to Make Hash Brown Egg Cups

Making these egg cups couldn’t be easier! 

1. Prepare the oven. Preheat the oven to 400°F. Lightly spray a 12-cup muffin tin with nonstick cooking spray.

2. Form the hash browns. In a bowl, mix the thawed hash browns with the melted butter, 1/4 teaspoon salt, and a pinch of black pepper. Divide the mixture evenly among the muffin cups. Using greased fingers or a 1/4 cup measuring cup, press the hash browns firmly into the bottom and up the sides of each cup to create a nest. Bake for 15 minutes until the edges are golden brown.

3. Add the fillings. Sprinkle the bacon, bell peppers, spinach, and 1/2 cup of the cheddar cheese evenly into the baked hash brown cups.

4. Prepare the egg mixture. In another bowl, whisk together the eggs, milk, remaining 1/4 teaspoon salt, and a pinch of black pepper. Pour the egg mixture evenly over the toppings in each cup, filling to about 3/4 full. Sprinkle the remaining 1/2 cup cheese on top.

5. Bake the egg cups. Reduce the oven temperature to 350°F. Bake the egg cups for 13-15 minutes until the eggs are set and puffed. The eggs will rise tall but fall a bit as they cool.

6. Serve. Remove from the oven and let cool for a few minutes. Run a butter knife or small rubber spatula around the edges to loosen the cups. Then, carefully remove them from the tin. Serve warm or at room temperature.

Tips for the Best Hash Brown Egg Cups

Here are a few tips and tricks I picked up along the way to make these cups sensational.

• Give ‘em a good pat down. Thaw frozen hash browns completely and pat them dry before using to avoid excess moisture.
  
• Be firm! When forming the hash brown nests in the muffin tin, press the mixture firmly into the cups. This ensures they hold their shape.
  
• Don’t overload them! To prevent overflow, fill each hash brown cup about 3/4 full with the egg mixture. Leave room for them to puff up.
  
• Have fun with toppings. Feel free to mix and match your favorite toppings, like different cheeses, veggies, and breakfast meats.
  
• Vary them up. Try different ingredient combos like sausage and onions, ham and Swiss cheese, or broccoli and cheddar.

How to Store

These egg cups store beautifully to enjoy throughout the week.

To Store: Place the cooled egg cups in an air-tight container and refrigerate for up to 5 days. Ensure they’re completely cool before storing to prevent condensation.

To Freeze: Wrap individual cooled egg cups in plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.

To Reheat: Microwave refrigerated egg cups for 30-45 seconds on high, or warm in a 350°F oven for 5-7 minutes. Be careful not to overheat, as this can make the eggs rubbery.

Hash Brown Egg Cups

Course: Main CourseCuisine: American

Servings

12

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

151

kcal

Once you try these hash brown egg cups, you’ll be hooked! They’re full of eggs, bacon, peppers, spinach, and gooey cheddar cheese.

Ingredients

• 3 cups shredded hash browns, thawed and patted dry

• 2 tablespoons butter, melted

• 1/2 teaspoon salt, divided

• 1/4 teaspoon black pepper, divided

• 1/2 cup cooked, crumbled bacon

• 1/2 cup diced red bell pepper

• 1/2 cup chopped baby spinach

• 1 cup shredded cheddar cheese, divided

• 8 large eggs

• 1/4 cup milk

Instructions

• Preheat the oven to 400°F. Lightly spray a 12-cup muffin tin with nonstick cooking spray.
• In a bowl, mix the thawed hash browns with the melted butter, 1/4 teaspoon salt, and a pinch of black pepper. Divide the mixture evenly among the muffin cups. Using greased fingers or a 1/4-cup measuring cup, press the hash browns firmly into the bottom and up the sides of each cup to create a nest. Bake for 15 minutes until the edges are golden brown.
• Sprinkle the bacon, bell peppers, spinach, and 1/2 cup of the cheddar cheese evenly into the baked hash brown cups.
• In another bowl, whisk together the eggs, milk, remaining 1/4 teaspoon salt, and a pinch of black pepper. Pour the egg mixture evenly over the toppings in each cup, filling to about 3/4 full. Sprinkle the remaining 1/2 cup cheese on top.
• Reduce the oven temperature to 350°F. Bake the egg cups for 13-15 minutes until the eggs are set and puffed. The eggs will rise tall but fall a bit as they cool.
• Remove from the oven and let cool for a few minutes. Run a butter knife or small rubber spatula around the edges to loosen the cups, then carefully remove them from the tin. Serve warm or at room temperature.

beautyeval - InsanelyGood

Hey there! I'm beautyeval. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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