Hash Brown Egg Cups Recipe
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!
Servings: 12 hash brown cups
- 20 oz refrigerated hash browns
- 1 cup 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 and half
- 4 slices cooked bacon crumbled
- fresh parsley chopped, 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.
Serving: 12g | Calories: 139kcal | Carbohydrates: 9g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 137mg | Sodium: 357mg | Potassium: 207mg | Fiber: 1g | Sugar: 1g | Vitamin A: 298IU | Vitamin C: 4mg | Calcium: 94mg | Iron: 1mg