Description
Hash Brown Egg Cups are savory, portable breakfast bites filled with crispy hash browns, fluffy eggs, and gooey melted cheese, perfect for busy mornings.
Ingredients
Scale
- 2 cups shredded hash browns
- 4 large eggs
- 1/2 cup shredded cheese (cheddar or your choice)
- 1/4 cup diced bell peppers
- 1/4 cup diced onion
- Salt and pepper to taste
- Cooking spray or oil for greasing muffin tin
Instructions
- Preheat your oven to 400°F (200°C).
- Grease a muffin tin with cooking spray or oil.
- Mix the shredded hash browns with salt and pepper.
- Divide the mixture among the muffin cups, pressing them down to form a crust.
- Whisk together the eggs in a bowl.
- Stir in the cheese, bell peppers, and onion.
- Pour the egg mixture over the hash brown crust in each muffin cup.
- Bake for 20-25 minutes or until the egg is set and tops are golden brown.
- Allow to cool slightly before removing from the muffin tin.
Notes
Serve warm with fresh fruit or salad. Customize with your favorite vegetables or meats.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 210mg
Keywords: breakfast, hash browns, egg cups, easy recipe, brunch