Best 5 Scrambled Egg Hash Brown Cups Recipes
Scrambled egg hash brown cups are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized with a variety of ingredients to suit your taste. The combination of crispy hash browns, fluffy scrambled eggs, and melted cheese is sure to satisfy even the pickiest of eaters.
Here are our top 5 tried and tested recipes!
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
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.
CHEESY SCRAMBLED EGGS WITH HASH BROWNS
On busy days, start the morning right with a complete and hearty breakfast.
Categories Scrambled Eggs
Time 25m
Yield Serves: 4
Number Of Ingredients 11
Steps:
- Whisk eggs with 1 tbsp (15 mL) water, and half of the salt and pepper. In a large nonstick skillet, melt butter over medium-low heat; pour in egg mixture. Cook, stirring, until soft curds start to form, about 3 to 5 minutes. Remove from heat and stir in cheese.
- Meanwhile, in separate large nonstick skillet, heat oil over medium-high heat; sauté potatoes, onion, and green and red peppers until vegetables start to soften, 8 to 10 minutes. Stir in paprika, oregano, and remaining salt and pepper. Cook until potatoes are golden and heated through, about 5 minutes. Serve scrambled eggs with potato hash.
Nutrition Facts :
HASH BROWN BREAKFAST CUPS RECIPE BY TASTY
Here's what you need: frozen shredded hash brown, shredded cheddar cheese, olive oil, eggs, salt, pepper
Provided by Tasty
Categories Breakfast
Yield 12 cups
Number Of Ingredients 6
Steps:
- In a bowl, combine hash browns, one cup of cheddar (100 g), salt, pepper, and olive oil.
- Divide hash brown mixture into the cups of a 12-cup muffin tin. Press the hash browns down firmly along the shape of the cups. Bake at 400°F (200°C) for 20 minutes to set the cups.
- Crack an egg into each cup and sprinkle some salt, pepper, and the remaining cheddar on top. Bake again at 350°F (180°C) for 13-15 minutes, or until the egg whites have set.
- After they have cooled, remove cups by running a knife along their edges. Serve with all the toppings you desire!
- Enjoy!
Nutrition Facts : Calories 266 calories, Carbohydrate 14 grams, Fat 18 grams, Fiber 1 gram, Protein 11 grams, Sugar 0 grams
SCRAMBLED EGG HASH
Make and share this Scrambled Egg Hash recipe from Food.com.
Provided by TishT
Categories Breakfast
Time 22m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a large skillet sprayed with butter flavored cooking spray, brown potatoes and ham for about 10 minutes, stirring occassionally.
- Add eggs and lemon pepper.
- Mix well to combine.
- Stir in sour cream.
- Lower heat and continue cooking until eggs are set, stirring occasionally.
Tips:
- Choose the right type of hash browns: frozen, shredded, or diced hash browns can all be used, but frozen hash browns will need to be thawed before cooking.
- Use a large skillet: this will help to ensure that the hash browns and eggs cook evenly.
- Don't overcrowd the skillet: if the skillet is too crowded, the hash browns and eggs will not cook properly.
- Cook the hash browns until they are golden brown and crispy: this will help to give them a nice flavor and texture.
- Scramble the eggs until they are just set: overcooked eggs will be tough and rubbery.
- Season the eggs and hash browns with salt and pepper: this will help to enhance their flavor.
- Add your favorite toppings: cheese, bacon, vegetables, or anything else you like.
- Serve immediately: scrambled egg hash brown cups are best served hot.
Conclusion:
Scrambled egg hash brown cups are a delicious and easy-to-make breakfast that is perfect for a busy morning. They are also a great way to use up leftover hash browns. With a few simple ingredients, you can have a hot and satisfying breakfast in no time. So next time you're looking for a quick and easy breakfast, give scrambled egg hash brown cups a try. You won't be disappointed!
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