Scrambled Egg Hash Brown Cups

Try this easy breakfast you can make ahead and warm up fast.

introduction

These Scrambled Egg Hash Brown Cups are simple and quick. They use frozen hash browns and eggs. You can change the cheese, add veggies, or make them ahead. See a similar write-up on the Scrambled Egg Hash Brown Cups recipe on Recipes Corners for more pictures and notes.

why make this recipe

You get a full breakfast in one bite. They are easy to portion and carry. Kids and adults like them. They cook in one pan (a muffin tin) and save time on busy mornings.

how to make Scrambled Egg Hash Brown Cups

Preheat the oven and make the hash brown shells. Whisk the eggs and milk, add cheese, then bake until set. Follow the steps below in the Directions section for exact timing.

Ingredients :

2 cups hash browns, thawed, 4 eggs, 1/4 cup milk, 1/2 cup shredded cheese, Salt and pepper to taste, Olive oil or cooking spray, Chopped green onions (optional)

Directions :

1. Preheat the oven to 400°F (200°C). Grease a muffin tin with olive oil or cooking spray.
2. In a mixing bowl, combine the hash browns with salt and pepper. Press the hash brown mixture into the bottom and up the sides of each muffin cup to form a shell.
3. Bake the hash brown cups in the preheated oven for 20 minutes, or until golden brown.
4. In another bowl, whisk together the eggs and milk. Stir in the shredded cheese and additional seasoning if desired.
5. Remove the hash brown cups from the oven and pour the egg mixture into each cup.
6. Return to the oven and bake for another 15-20 minutes, or until the eggs are set.
7. Let cool for a few minutes before removing from the tin. Top with chopped green onions if desired and serve hot.

how to serve Scrambled Egg Hash Brown Cups

Serve warm from the oven. They are good with salsa, ketchup, or a small salad. For a grab-and-go breakfast, wrap one in foil and take it on the way out.

how to store Scrambled Egg Hash Brown Cups

Cool the cups to room temperature. Store in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) for 8-10 minutes or in the microwave for 30-60 seconds.

tips to make Scrambled Egg Hash Brown Cups

Use thawed hash browns so they press and bake well. Press the hash browns firmly up the sides so the shell holds. Do not overfill with egg mixture — leave a little space at the top. If you want to make ahead, bake the shells first, cool, then add egg and bake later. For more ideas on make-ahead cups and sweet mini treats, check the Loaded Brownie Cheesecake Cups recipe on Recipes Corners for inspiration.

variation (if any)

• Add cooked bacon or sausage to the egg mix.
• Use spinach, diced peppers, or mushrooms for more veggies.
• Swap cheddar for feta or pepper jack for a different taste.

FAQs

Q: Can I use frozen hash browns straight from the freezer?
A: Thaw them first and drain any extra water. This helps them press into a shell and bake crisp.

Q: Can I use whole eggs only, no milk?
A: Yes. Milk makes the eggs a bit softer, but you can skip it. Add a splash of water or cream if you like.

Q: How long do they keep in the freezer?
A: Freeze in a single layer, then move to a bag. They keep well for up to 1 month. Reheat from frozen in the oven at 350°F (175°C) for 15-20 minutes.

Q: Can I make them in a silicone muffin pan?
A: Yes. A silicone pan works, but you may need less oil to prevent sticking.

Conclusion

For another version of this easy breakfast and extra tips, see Scrambled Egg Hash Brown Cups | Butter Your Biscuit.

Scrambled Egg Hash Brown Cups

These Scrambled Egg Hash Brown Cups are a quick and easy breakfast option that you can make ahead of time and warm up fast. Filled with eggs, cheese, and hash browns, they're perfect for busy mornings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 cups

Course: Breakfast, Brunch

Cuisine: American

Calories: 220

Ingredients Method Notes

Ingredients

  

For the hash brown cups

• 2 cups hash browns, thawed Use thawed hash browns for better pressing and baking.
• Salt and pepper to taste
• Olive oil or cooking spray For greasing the muffin tin.

For the filling

• 4 eggs
• 1/4 cup milk Can be skipped if using whole eggs.
• 1/2 cup shredded cheese Use cheddar, feta, or pepper jack.
• Chopped green onions (optional) For garnish.

Method

 

Preparation

1. Preheat the oven to 400°F (200°C). Grease a muffin tin with olive oil or cooking spray.
2. In a mixing bowl, combine the hash browns with salt and pepper. Press the hash brown mixture into the bottom and up the sides of each muffin cup to form a shell.

Cooking

1. Bake the hash brown cups in the preheated oven for 20 minutes, or until golden brown.
2. In another bowl, whisk together the eggs and milk. Stir in the shredded cheese and additional seasoning if desired.
3. Remove the hash brown cups from the oven and pour the egg mixture into each cup.
4. Return to the oven and bake for another 15-20 minutes, or until the eggs are set.
5. Let cool for a few minutes before removing from the tin. Top with chopped green onions if desired and serve hot.

Notes

Cool the cups to room temperature and store in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave before serving. You can also add cooked bacon, sausage, or additional veggies to the egg mixture for variation.