Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cheesy Hash Brown Cups with Baked Eggs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 71 reviews

  • Author: Ezabella
  • Total Time: 50 minutes
  • Yield: 12 servings

Description

Enjoy a delightful breakfast twist with these Cheesy Hash Brown Cups with Baked Eggs. Crispy on the outside and tender inside, these baked muffin tin hash brown cups are filled with creamy cheddar cheese and topped with a perfectly baked egg, making them a hearty and visually appealing way to start your day.

Ingredients

Hash Brown Mixture

  • 1 (20-oz.) package refrigerated hash browns
  • 2/3 cup shredded cheddar cheese
  • 5 Tablespoons unsalted butter, melted

Eggs & Garnish

  • 12 large eggs
  • Salt and pepper, to taste
  • Chopped fresh chives, for serving

Instructions

  1. Preheat and Prepare: Preheat the oven to 400°F (200°C). Grease a muffin tin generously with cooking spray or melted butter to ensure the hash brown cups don’t stick.
  2. Mix Ingredients: In a medium-sized bowl, combine the refrigerated hash browns, shredded cheddar cheese, and melted butter. Stir until all ingredients are evenly mixed.
  3. Form Hash Brown Cups: Divide the hash brown mixture evenly among the 12 muffin tin cups, filling them very full. Press the mixture firmly into the bottoms and up the sides of each cup to create a sturdy shell that will shrink slightly as it bakes.
  4. Bake the Cups: Place the muffin tin in the preheated oven and bake for 25 minutes, allowing the hash browns to crisp and hold their shape.
  5. Create Wells for Eggs: Remove the muffin tin from the oven. Using a dry measuring cup or spoon, gently press down the center of each hash brown cup to create enough room for the eggs.
  6. Add the Eggs: Crack one large egg into each cup. Season the eggs with salt and pepper to your liking.
  7. Finish Baking: Return the muffin tin to the oven and bake for an additional 12 to 15 minutes, or until the eggs have reached your preferred level of doneness.
  8. Cool and Serve: Remove the baked hash brown cups from the oven and allow them to cool in the muffin tin for at least 10 minutes. Run a sharp knife around the edges to loosen each cup, then carefully remove. Garnish with chopped fresh chives and serve warm.

Notes

  • You can customize these cups by adding cooked bacon, sautéed vegetables, or different cheese varieties.
  • If using frozen hash browns, thaw and drain excess moisture for best results.
  • Adjust baking time of the eggs based on how runny or firm you prefer the yolks.
  • Greasing the muffin tin well is critical to easily remove the cups without breaking.
  • Serve these cups fresh for optimal crispness, but they can be refrigerated and reheated gently.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://kitchenloving.com/cheesy-hash-brown-cups-with-baked-eggs-recipe/