Hash Brown Egg Cups: A Delicious Breakfast Delight!
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Hash Brown Egg Cups are a delightful breakfast option made with crispy hash browns and filled with eggs and your choice of toppings.
- Author: Marianne
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
- 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 onions
- Salt and pepper to taste
- Cooking spray or oil for greasing
- Preheat the oven to 400°F (200°C).
- Grease a muffin tin with cooking spray or oil.
- In a bowl, mix the shredded hash browns with salt and pepper.
- Press the hash brown mixture into the bottom and up the sides of each muffin cup to form a cup.
- Bake the hash brown cups for 20 minutes or until golden brown.
- In a separate bowl, whisk the eggs and add the diced bell peppers, onions, and cheese.
- Pour the egg mixture into the baked hash brown cups.
- Bake for an additional 10-15 minutes, or until the eggs are set.
- Let cool slightly before removing from the muffin tin.
- Serve warm and enjoy!
Notes
- Feel free to customize the filling with your favorite vegetables or meats.
- These can be made ahead of time and reheated for a quick breakfast.
- For a spicier version, add jalapeños or hot sauce to the egg mixture.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg