Best 2 Hash Brown Egg Cups Recipes
Hash brown egg cups are an easy and versatile breakfast or brunch recipe that is sure to please the whole family. Made with just a few simple ingredients, these tasty cups are filled with diced potatoes, vegetables, cheese, and eggs, then baked until golden brown. Hash brown egg cups are a great way to use up leftover potatoes and vegetables, and they're also a cinch to prepare ahead of time. Whether you're looking for a quick and easy weekday breakfast or a special dish for a holiday brunch, hash brown egg cups are the perfect solution.
Here are our top 2 tried and tested recipes!
SCRAMBLED EGG HASH BROWN CUPS
Steps:
- Preheat oven to 400°. Divide potatoes among 12 greased muffin cups; press onto bottoms and up sides to form cups. Bake until light golden brown, 18-20 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 and 3/4 cup cheese. 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.
Nutrition Facts : Calories 180 calories, Fat 10g fat (5g saturated fat), Cholesterol 113mg cholesterol, Sodium 487mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.
HASH-BROWN EGG CUPS
A fun change from fried eggs, this hearty breakfast dish is ready to bake in 15 minutes.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 55m
Yield 2
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Spray 2 (2-cup) ovenproof bowls or ramekins with cooking spray. Reserve 2 tablespoons of the cheese for topping. In medium bowl, mix remaining cheese, the potatoes, onions, 1/4 teaspoon of the seasoned salt and the pepper. Press mixture in bottom and up side of each bowl, leaving indentation in center.
- Bake 25 to 30 minutes or until golden brown and crisp. Remove from oven. Break egg into center of each cup. Sprinkle with remaining 1/4 teaspoon seasoned salt, the Italian seasoning and reserved 2 tablespoons cheese.
- Return to oven; bake 8 to 12 minutes longer or until eggs are set and of desired doneness.
Nutrition Facts : Calories 430, Carbohydrate 43 g, Cholesterol 255 mg, Fat 1, Fiber 5 g, Protein 21 g, SaturatedFat 11 g, ServingSize 1/2 of Recipe, Sodium 720 mg, Sugar 3 g, TransFat 0 g
Tips:
- For a crispy exterior and fluffy interior, use frozen shredded potatoes. Freshly shredded potatoes will release too much moisture and the egg cups will be soggy.
- Season the hash browns with salt, pepper, and any other desired spices before baking. This will help to enhance the flavor of the egg cups.
- Use a non-stick muffin tin or spray it with cooking spray to prevent the egg cups from sticking.
- Fill the muffin cups about halfway full with the hash browns. This will allow the eggs to spread out and cook evenly.
- Crack an egg into each muffin cup. You can also add other toppings such as cheese, bacon, or vegetables.
- Bake the egg cups in a preheated oven at 350°F for about 20-25 minutes, or until the eggs are cooked through.
- Let the egg cups cool for a few minutes before serving. This will help them to set and make them easier to handle.
Conclusion:
Hash brown egg cups are a delicious and versatile breakfast option that can be enjoyed by people of all ages. They are easy to make and can be customized to suit your taste. Whether you like them simple or loaded with toppings, hash brown egg cups are a great way to start your day.
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