Crispy Hash Brown Egg Cups Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

These crispy hash brown egg cups are a convenient and delicious option for breakfast meal prep. Perfect for busy mornings, they combine the savory goodness of hash browns with eggs for a satisfying start to your day.

This recipe is easy to follow and ideal for a breakfast buffet or a quick meal at home. You can customize the fillings to suit your taste, making it a versatile choice for any breakfast occasion.

Easy Hash Brown Egg Cups Recipe

Crispy hash brown egg cups filled with eggs and cheese, garnished with herbs, served on a rustic table with salsa and orange juice.

These hash brown egg cups feature a crispy potato crust filled with eggs and your choice of toppings. The recipe takes about 30 minutes from start to finish and serves 4 people.

Ingredients

2 cups shredded hash browns, thawed
2 tablespoons melted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
4 large eggs
1/2 cup shredded cheese (cheddar or your choice)
1/4 cup diced bell peppers or onions (optional)
Chopped herbs for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C) and grease a muffin tin.
Prepare Hash Brown Crust: In a bowl, mix the shredded hash browns with melted butter, salt, and pepper. Press the mixture into the bottom and up the sides of each muffin cup to form a crust.
Bake the Crust: Bake the hash brown crusts in the preheated oven for about 15 minutes or until golden brown.
Add Eggs and Fillings: Remove the muffin tin from the oven. Crack an egg into each hash brown cup and top with cheese and any additional fillings like bell peppers or onions.
Bake Again: Return the muffin tin to the oven and bake for an additional 10-12 minutes, or until the eggs are set to your liking.
Cool and Serve: Let the egg cups cool slightly before removing them from the muffin tin. Garnish with chopped herbs if desired and serve warm.