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Delicious Hash Brown Egg Cups baked in muffin tins

Hash Brown Egg Cups

Crispy hash brown crusts filled with creamy eggs and colorful vegetables make these Hash Brown Egg Cups a perfect breakfast treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Hash Brown Crust
  • 2 cups shredded hash browns Frozen or fresh
  • Salt and pepper Salt and pepper to taste
  • Cooking spray or oil for greasing For greasing the muffin tin
Egg Filling
  • 4 large eggs
  • 1/2 cup milk
  • 1/2 cup shredded cheese Cheddar or your choice
  • 1/2 cup diced vegetables Bell peppers, onions, or spinach

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Grease a muffin tin with cooking spray or oil.
  2. In a mixing bowl, combine shredded hash browns with a little salt and pepper. Press the hash browns into the bottom and up the sides of each muffin cup to form a crust.
  3. In another bowl, whisk together the eggs and milk, then stir in cheese and diced vegetables.
  4. Pour the egg mixture into each hash brown crust, filling them about 3/4 full.
Baking
  1. Bake in the preheated oven for 20-25 minutes or until the egg is set and the hash browns are golden brown.
  2. Let cool slightly before removing from the muffin tin. Serve warm or at room temperature.

Notes

These cups can be stored in the fridge for up to 4 days or frozen for up to 3 months. Reheat in the microwave or oven.