Hash Brown Egg Cups
from https://www.tasteofhome.com/
These hash brown breakfast bites are a complete meal—eggs, bacon, potatoes and cheese—in a form that's easy to make and easy to eat, whether as part of a brunch spread or a take-to-work breakfast. These cute little muffins have a tasty surprise: an exterior shell made from shredded cheese and potato. Filled with bacon, scrambled egg and more cheese, they bake up into savory breakfast bites.
Recipe Variations
- Add vegetables: Stir in sauteed onions, spinach, mushrooms or bell peppers to the scrambled eggs for extra nutrients and flavor. Really, anything that works in an omelette would be a good mix-in here! Just make sure they’re sauteed first; otherwise, they may release moisture as they cook and make the potato cups soggy.
- Swap out the bacon: Trade the bacon for cooked crumbles of breakfast sausage, diced ham or a plant-based meat alternative.
- Use different cheese: Experiment with other types of cheese, such as goat cheese, feta or Swiss, to change the flavor profile of the egg cups.
To store leftover hash brown egg cups let them cool completely, then transfer them to an airtight container and refrigerate them for up to three days. To reheat, you can microwave them until heated through or bake them in a preheated air-fryer or oven at 350° for 10 to 15 minutes, until warmed through. They can be frozen for up to three months.
1 package (20 ounces) refrigerated Southwest-style shredded hash brown potatoes
1-1/4 cups shredded cheddar-Monterey Jack cheese, divided
6 large eggs
1/2 cup 2% milk
1/8 teaspoon salt
1 tablespoon butter
10 thick-sliced bacon strips, cooked and crumbled
Preheat oven to 400°. Combine potatoes and 3/4 cup cheese. Divide potato mixture among 12 greased muffin cups; press onto bottoms and up sides to form cups. Bake until light golden brown, about 30 minutes.
Meanwhile, in a small bowl, whisk eggs, milk and salt. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in bacon. Spoon into cups; sprinkle with remaining 1/2 cup cheese.
Bake until cheese is melted, 3-5 minutes. Cool 5 minutes before removing from pan.
Yield: 1 dozen
