Are you ready to elevate your breakfast game? Imagine sinking your teeth into a crispy, golden hash brown cup filled with fluffy scrambled eggs and melted cheddar cheese—pure bliss in every bite! These Hash Brown Scrambled Egg Cups are not just a delicious way to start your day; they’re also a fun and creative twist on your typical breakfast routine. Perfect for meal prep or serving at brunch, this recipe will leave your family and friends begging for more. So, grab your muffin tin and let’s dive into this mouthwatering adventure that will have everyone raving about your culinary skills!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 6 cups
Ingredients
- 2 cups frozen hash browns
- 6 large eggs
- 1/2 cup cheddar cheese, shredded
- 1/4 cup green onions, chopped
- Salt and pepper, to taste
- Cooking spray, for greasing
Instructions
- Preheat the oven to 375°F (190°C). Thoroughly grease a 6-cup muffin tin with cooking spray, ensuring complete coverage to prevent sticking.
- Thaw frozen hash browns at room temperature for 5-10 minutes. Pat the hash browns dry with paper towels to remove excess moisture, which helps achieve a crispier texture.
- Press the hash browns firmly into the bottom and up the sides of each muffin cup, creating a thin, even layer that forms a cup-like shape. Ensure the hash browns are compact and cover the entire surface of each cup.
- Bake the hash brown cups in the preheated oven for 10-12 minutes until the edges start to turn golden brown and crispy. This pre-baking will help create a sturdy base for the eggs.
- Remove the muffin tin from the oven and let it cool for 2-3 minutes. Sprinkle a small amount of shredded cheddar cheese into the bottom of each hash brown cup.
- Crack one egg into each hash brown cup, being careful not to break the yolk. Season with salt and pepper to taste.
- Return the muffin tin to the oven and bake for an additional 8-10 minutes, or until the egg whites are set but the yolks are still slightly runny, or cook to your preferred egg doneness.
- Remove from the oven and let the egg cups rest for 2-3 minutes. This will help them set and make removal easier.
- Carefully run a knife around the edges of each cup to loosen, then gently remove the hash brown egg cups from the muffin tin.
- Garnish with chopped green onions and serve immediately while hot and crispy.
Tips
- Choose the Right Hash Browns: For the best texture, opt for frozen hash browns that are shredded rather than diced. This allows for better adherence and crispiness when baked.
- Pat Dry: Don’t skip the step of patting the hash browns dry! Removing excess moisture is crucial for achieving that perfect crispy texture.
- Grease Generously: Make sure to thoroughly grease your muffin tin with cooking spray. This will prevent the hash brown cups from sticking and make removal a breeze.
- Customize Your Fillings: Feel free to get creative! Add diced bell peppers, cooked bacon, or even spinach for extra flavor and nutrition.
- Monitor Egg Doneness: Keep an eye on your egg cups as they bake. If you prefer runny yolks, check them around the 8-minute mark; for firmer yolks, leave them in a bit longer.
- Let Them Rest: Allowing the cups to rest for a few minutes after baking helps them set and makes it easier to remove them from the tin without breaking.
- Serve Hot: These cups are best enjoyed fresh out of the oven while they're still warm and crispy. Garnish with fresh herbs or hot sauce for an added kick!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 10g
Fat: 11g
Saturated Fat: 4g
Cholesterol: 190mg
