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Delicious hash brown egg cups baked in a muffin tin with eggs and cheese.

Hash Brown Egg Cups

Delicious and easy-to-make Hash Brown Egg Cups filled with a creamy, cheesy egg mixture and veggies. Perfect for brunch or a quick breakfast!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 cups
Course: Breakfast, Brunch
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Hash Brown Base
  • 2 cups shredded hash browns You can use fresh or frozen hash browns.
  • to taste Salt
  • to taste Pepper
  • Cooking spray or oil for greasing Use for greasing the muffin tin.
For the Egg Mixture
  • 4 large eggs
  • 1/2 cup milk Any type of milk can be used, including non-dairy alternatives.
  • 1/2 cup shredded cheese Cheddar or your choice.
  • 1/2 cup diced vegetables Bell peppers, onions, or spinach.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Grease a muffin tin with cooking spray or oil.
  2. In a mixing bowl, combine shredded hash browns with a little salt and pepper. Press the hash browns into the bottom and up the sides of each muffin cup to form a crust.
Filling
  1. In another bowl, whisk together the eggs and milk, then stir in cheese and diced vegetables.
  2. Pour the egg mixture into each hash brown crust, filling them about 3/4 full.
Baking
  1. Bake in the preheated oven for 20-25 minutes or until the egg is set and the hash browns are golden brown.
  2. Let cool slightly before removing from the muffin tin. Serve warm or at room temperature.

Notes

These Hash Brown Egg Cups can be stored in the fridge for about 3-4 days or frozen for up to 2 months. When ready to enjoy, reheat in the oven or microwave.