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Hash Brown Egg Cups

Hash Brown Egg Cups are a fun and tasty way to enjoy breakfast or brunch. These customizable cups are perfect for busy mornings and make for easy meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Cups
  • 2 cups grated hash browns Squeeze out excess moisture for crispiness.
  • 4 large eggs Beaten with milk for the filling.
  • 1/2 cup milk Whole or low-fat.
  • 1/2 cup shredded cheese Cheddar or your choice.
  • 1/2 cup diced vegetables Bell peppers, onions, etc.
  • to taste Salt and pepper For seasoning.
  • Cooking spray or oil For greasing the muffin tin.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Grease a muffin tin with cooking spray or oil.
  3. Press the grated hash browns into the bottom and sides of each muffin cup to form a crust.
Filling
  1. In a mixing bowl, beat together the eggs and milk.
  2. Stir in the cheese, diced vegetables, salt, and pepper.
  3. Pour the egg mixture into each hash brown crust until filled.
Baking
  1. Bake for 25-30 minutes or until the egg is set and the hash browns are golden brown.
  2. Allow to cool slightly before removing from the muffin tin and serve warm.

Notes

You can serve Hash Brown Egg Cups warm with toppings like salsa, avocado, or extra cheese. They are great for meal prep; store in an airtight container in the refrigerator for 3-4 days or freeze for longer storage. Reheat in the microwave or oven.