Go Back

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
Cook Time 35 minutes
Total Time 45 minutes
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.