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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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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.