These egg bites made in muffin tins are extra crunchy with a crispy potato crust made from shredded hash browns. Fresh hash browns from the produce section of your local grocery store work best for achieving that perfect crunch, unlike frozen ones. Squeezing out excess moisture before baking ensures they become even crispier.
Hash brown egg cups have surged in popularity as a versatile and convenient breakfast option. Loved by busy individuals and families alike, these delectable treats offer a delightful combination of flavors and textures. Their appeal lies not only in their delicious taste but also in their portability and ease of preparation. Perfect for on-the-go mornings or leisurely brunches, hash brown egg cups have become a go-to choice for those seeking a satisfying and nutritious meal without the fuss.
One of the key benefits of hash brown egg cups is their inclusion of shredded potatoes, which not only add flavor but also contribute to their crispy texture. By using fresh hash browns rather than frozen, these cups achieve an extra level of crispiness that elevates the overall eating experience. Additionally, squeezing out excess moisture from the shredded potatoes before baking ensures that they become golden and crunchy, enhancing their appeal. Combined with the creamy texture of the eggs and the savory cheese, the crispy hash brown crust adds a delightful crunch that keeps people coming back for more.
“In a world full of breakfast options, hash brown egg cups always stand out for their crunch and flavor.”
Hash Brown Egg Cups
Print RecipeIngredients
- 2 cups frozen hash browns, thawed
- 2 tablespoons melted butter or olive oil
- Salt and pepper to taste
- 6 large eggs
- ½ cup shredded cheddar cheese (or cheese of your choice)
- Chopped fresh chives or parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Grease a muffin tin with non-stick cooking spray or butter.
- In a mixing bowl, combine the thawed hash browns, melted butter or olive oil, salt, and pepper. Mix well to coat the hash browns evenly.
- Divide the hash brown mixture evenly among the muffin cups, pressing it firmly onto the bottom and up the sides to form nests or cups.
- Place the muffin tin in the preheated oven and bake for about 15-20 minutes, or until the edges of the hash brown cups are golden brown and crispy.
- Prepare the Eggs while the hash brown cups are baking, crack one egg into each cup. Season each egg with a pinch of salt and pepper.
- Return the muffin tin to the oven and bake for an additional 10-12 minutes, or until the egg whites are set and the yolks are cooked to your desired level of doneness.
- If desired, sprinkle shredded cheese over each egg during the last 2-3 minutes of baking, allowing it to melt and become bubbly.
- Once the eggs are cooked to your liking and the cheese is melted, remove the muffin tin from the oven.
- Carefully remove the hash brown egg cups from the muffin tin using a spoon or fork.
- Garnish with chopped fresh chives or parsley, if desired, for a pop of color and flavor.
- Serve the hash brown egg cups hot, either on their own or with your favorite breakfast sides such as bacon, sausage, or fresh fruit.
Hash Brown Egg Cups
