Go Back
Breakfast is often touted as the most important meal of the day, and for good reason. It sets the tone for your morning and provides the fuel needed to tackle daily challenges. Enter the Golden Hash Brown Egg Breakfast Cups—a delightful fusion of crispy hash browns, fluffy eggs, and savory cheese that not only tantalizes your taste buds but also fits seamlessly into a busy lifestyle. Whether you’re rushing out the door or enjoying a leisurely weekend brunch, these breakfast cups offer a perfect balance of convenience and flavor.

Golden Hash Brown Egg Breakfast Cups

Start your day off right with Golden Hash Brown Egg Breakfast Cups! These delicious, portable breakfast options combine crispy hash browns, fluffy eggs, and savory cheese, making them perfect for busy mornings or relaxed brunches. Customize with your favorite veggies and spices for a personalized twist. Ideal for meal prep, simply make in batches and reheat for a quick, nutritious breakfast. Enjoy the delightful balance of flavor and convenience with every bite!
Print Recipe Pin Recipe

Ingredients
  

2 cups frozen hash browns, thawed

1 cup shredded cheddar cheese, divided

6 large eggs

1/2 cup milk

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Salt and freshly ground pepper, to taste

1/2 cup diced bell peppers (use a mix of colors for visual appeal)

1/4 cup chopped green onions (scallions)

Cooking spray or extra virgin olive oil for greasing

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it's hot enough to create crispy cups.

    Prepare the Muffin Tin: Generously grease a 12-cup muffin tin with cooking spray or a light coating of olive oil. This will help prevent the hash brown cups from sticking.

      Create the Hash Brown Crust: In a large mixing bowl, combine the thawed hash browns with half of the shredded cheddar cheese, garlic powder, onion powder, and a pinch of salt and pepper. Mix thoroughly until all ingredients are well incorporated.

        Form the Hash Brown Cups: Evenly distribute the hash brown mixture into the 12 muffin cups. Use your fingers or the back of a spoon to press the mixture firmly against the bottom and up the sides, shaping each cup for a sturdy base.

          Pre-Bake the Crusts: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the edges of the hash brown crusts turn golden brown and crispy. Monitor closely to prevent over-baking.

            Prepare the Egg Mixture: While the crusts are baking, crack the eggs into a medium bowl. Whisk them together with the milk, a pinch of salt, and a dash of pepper until the mixture is smooth. Gently fold in the diced bell peppers and chopped green onions for added flavor.

              Fill the Hash Brown Cups: Once the crusts are golden and crispy, carefully remove the muffin tin from the oven. Pour the egg mixture into each crust, filling them about three-quarters full to allow for egg expansion while baking.

                Top with Cheese: Sprinkle the remaining shredded cheddar cheese evenly over each of the egg-filled cups for that melty topping.

                  Bake Again: Return the muffin tin to the oven and bake for an additional 15-18 minutes, or until the eggs are set and the cheese is fully melted and bubbling.

                    Cool and Serve: After baking, let the breakfast cups cool for a few minutes before gently loosening them with a spatula and removing them from the muffin tin. Serve warm, and enjoy these flavorful cups as a delightful breakfast or a convenient grab-and-go meal!

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12

                        - Presentation Tips: For an appealing presentation, serve the breakfast cups on a platter garnished with fresh herbs like parsley or chives for a pop of color. Enjoy with your favorite hot sauce for an extra kick!