Hash Brown Egg Cups
Wow your brunch guests (or kiddos) with these adorable muffin-tin hash brown cups. They’re easy to make and perfect to take on the go!
Easter may have come and gone, but Mother’s Day is right around the corner and that means BRUNCH!! These cute little “nests” are perfect for breakfast in bed or for a mid-morning celebration. They’re also great for busy mornings- just take them on the go!
I have to admit, the first time I made these they stuck horribly! Those darn hash browns sucked up all of the grease (which duh, Natalie, of course they would), and I could not get them out in one piece. So… the second time I made them I went a little crazy with the spray. I used avocado oil instead of a vegetable or canola spray, I’d like to think that was a slightly healthier choice. Feel free to use whatever you have laying around in your cupboard or pantry, just don’t skimp!
One they’re fully set, pop them out and sprinkle the tops with a pinch or two of salt and pepper. Fresh parsley is totally optional, but adds a nice pop of color and a little something extra. If you don’t want to use bacon, you can always make them “meatless,” or swap it out for diced ham or browned sausage. These tasty little breakfast cups are so versatile!! Enjoy!
Hash Brown Egg Cups
- 20 oz. refrigerated hash browns
- 1 c. grated cheddar cheese, divided
- 1 tsp. kosher sea salt
- 1/2 tsp. ground black pepper
- 1/4 tsp. paprika
- pinch cayenne pepper
- 8 large eggs
- 2 tbsp. milk or half & half
- 4 sliced cooked bacon, crumbled
- chopped fresh parsley (optional garnish)
- Preheat oven to 450 degrees. Generously spray a standard size muffin tin pan with baking spray, set aside.
- In a large mixing bowl, combine the hash browns, 1/2 cup cheese, salt, pepper, paprika, and cayenne. Press the mixture into the bottom, creating a nest.
- Place in oven and bake for 20 minutes. Reduce heat to 350 degrees.
- In a medium mixing bowl whisk together the remaining 1/2 cup of cheese, eggs, milk, and bacon. Pour into the baked hash browns, then return to the oven to bake for 12-15 minutes or until fully set.
- Remove from the oven and allow to cool in the tins for 5 minutes before removing.
- Garnish with a pinch of salt and pepper, and freshly chopped parsley, if desired. Serve immediately.