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–+ servings
Hash Brown Egg Cups

Delicious Hash Brown Egg Cups for a Cozy Breakfast Treat

Hash Brown Egg Cups are a delightful and portable twist on breakfast, perfect for any dietary preference.
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Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 4 cups
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cups
  • 2 cups Hash Browns fresh or frozen; substitution: sweet potatoes
  • 2 tablespoons Olive Oil substitution: melted ghee or avocado oil
For the Filling
  • 4 Large Eggs star ingredient for filling
  • 1 cup Cheddar Cheese substitution: dairy-free cheese or nutritional yeast
  • 2 tablespoons Green Onions substitution: chives or finely diced red onions
  • 1 teaspoon Paprika
  • 1 teaspoon Garlic Powder

Equipment

  • non-stick muffin tin

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 425°F (220°C) and brush a non-stick muffin tin with olive oil.
  2. If using frozen hash browns, thaw and squeeze out excess moisture. Combine with olive oil and seasonings.
  3. Press the seasoned hash brown mixture into the muffin tin to form cups. Bake for about 15 minutes until golden brown.
  4. Whisk the large eggs in a bowl and incorporate cheese, green onions, and desired spices.
  5. Remove baked cups from the oven and fill each with the egg mixture.
  6. Return to oven and bake for an additional 15 to 20 minutes until tops are set and lightly browned.
  7. After baking, let them cool for about 5 minutes, run a butter knife around edges, and remove from tin.
  8. Serve warm and enjoy your delicious Hash Brown Egg Cups!

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 15gProtein: 12gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

Store in an airtight container for up to 4 days or freeze for up to 2 months. Reheat for best texture.

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