Scrambled Egg Hash Brown Cups

why make this recipe

This recipe makes a simple, tasty breakfast or snack. It gives a crispy potato cup with soft scrambled eggs and cheese. You can make a batch fast and warm many people. You can also change the fillings to match what you like. For a sweet idea after this, try loaded brownie cheesecake cups as a treat.

introduction

These Scrambled Egg Hash Brown Cups are easy and fun. The potato cup gets crunchy and holds the egg mix well. You can make them ahead and reheat. They work for busy mornings, meal prep, or a party snack.

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how to make Scrambled Egg Hash Brown Cups

Make the hash brown cups first, then add the egg mix and bake again. Press the shredded potatoes into muffin cups, bake until crisp, then pour in eggs mixed with bacon and cheese. Bake until the eggs set.

Ingredients :

• 2 cups refrigerated shredded hash browns
• 4 large eggs
• 1 cup cooked bacon, chopped
• 1 cup shredded cheese (cheddar or your choice)
• Salt and pepper to taste
• Cooking spray or oil for greasing

Directions :

1. Preheat the oven to 400°F (200°C). Grease a muffin tin with cooking spray or oil.
2. In a bowl, combine the shredded hash browns, salt, and pepper. Press the mixture firmly into the bottom and up the sides of each muffin cup to form a crust.
3. Bake in the preheated oven for about 15-20 minutes or until the edges are crispy and golden brown.
4. In another bowl, whisk together the eggs and season with salt and pepper. Stir in the chopped bacon and shredded cheese.
5. Pour the egg mixture into each hash brown cup, filling them about 3/4 full.
6. Return to the oven and bake for an additional 10-15 minutes, or until the eggs are set.
7. Let cool slightly before removing from the muffin tin. Serve warm and enjoy!

how to serve Scrambled Egg Hash Brown Cups

Serve warm on a plate. You can add a small side salad or fresh fruit. They taste good with ketchup, hot sauce, or sour cream. For a different meal idea, pair with flavors from Afghani egg curry for a mix of styles.

how to store Scrambled Egg Hash Brown Cups

Cool the cups completely. Put them in an airtight container. Store in the fridge for up to 3 days. To reheat, warm in the oven at 350°F (175°C) for 8-10 minutes or microwave for 30-60 seconds.

tips to make Scrambled Egg Hash Brown Cups

• Press the hash browns firmly into the tin so the crust holds shape.
• Squeeze out extra moisture from fresh shredded potato before using.
• Do not overfill with egg; leave space so the eggs do not overflow.
• Use a non-stick muffin tin or line with foil for easy remove.

variation (if any)

• Swap bacon for cooked sausage or diced ham.
• Add veggies like diced bell pepper, spinach, or onions.
• Use different cheeses like pepper jack, mozzarella, or Swiss.
• Make mini cups for snacks or larger ones for a full meal.

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FAQs

Q: Can I use frozen hash browns?
A: Yes. Thaw and squeeze out extra water before using.

Q: How many cups does this make?
A: It makes about 6-8 cups depending on muffin tin size.

Q: Can I skip the bacon for a vegetarian version?
A: Yes. Add extra veggies or more cheese instead.

Q: Can I freeze these?
A: Yes. Cool, wrap in foil or place in a freezer bag, and freeze up to 2 months. Reheat from frozen in the oven.

Conclusion

If you want the original recipe page and full notes, visit Scrambled Egg Hash Brown Cups | Butter Your Biscuit.

Scrambled Egg Hash Brown Cups

These crispy potato cups filled with soft scrambled eggs, cheese, and bacon are perfect for breakfast or as a snack. They're easy to make and can be customized to your liking.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 8 cups

Course: Breakfast, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

For the Hash Brown Cups

• 2 cups refrigerated shredded hash browns Squeeze out extra moisture before using.
• to taste Salt
• to taste Pepper
• Cooking spray or oil For greasing the muffin tin.

For the Egg Filling

• 4 large eggs Whisked together.
• 1 cup cooked bacon, chopped Can be substituted with sausage or ham.
• 1 cup shredded cheese (cheddar or your choice) Other options include pepper jack, mozzarella, or Swiss.

Method

 

Preparation of Hash Brown Cups

1. Preheat the oven to 400°F (200°C). Grease a muffin tin with cooking spray or oil.
2. In a bowl, combine the shredded hash browns, salt, and pepper. Press the mixture firmly into the bottom and up the sides of each muffin cup to form a crust.
3. Bake in the preheated oven for about 15-20 minutes or until the edges are crispy and golden brown.

Preparation of Egg Filling

1. In another bowl, whisk together the eggs and season with salt and pepper. Stir in the chopped bacon and shredded cheese.
2. Pour the egg mixture into each hash brown cup, filling them about 3/4 full.
3. Return to the oven and bake for an additional 10-15 minutes, or until the eggs are set.
4. Let cool slightly before removing from the muffin tin. Serve warm and enjoy!

Notes

These cups can be made ahead and reheated. Store in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 8-10 minutes or microwave for 30-60 seconds. You can also add a small side salad or fresh fruit when serving.