Description
Crispy Hash Brown Egg Cups are a delicious and innovative breakfast option that combines the crunch of hash browns with the richness of eggs, perfect for a quick and satisfying meal.
Ingredients
Scale
- 2 cups grated hash browns
- 1 cup shredded cheese (cheddar or your choice)
- 6 large eggs
- 1/2 cup diced bell peppers
- 1/4 cup chopped green onions
- Salt and pepper to taste
- Cooking spray or oil for greasing
Instructions
- Preheat the oven to 400°F (200°C).
- Grease a muffin tin with cooking spray or oil.
- In a bowl, mix the grated hash browns with salt and pepper.
- Press the hash brown mixture into the bottom and sides of each muffin cup to form a crust.
- Bake the hash brown cups in the preheated oven for about 20 minutes or until golden brown.
- In a separate bowl, whisk the eggs and season with salt and pepper.
- Remove the hash brown cups from the oven and fill each cup with the egg mixture, then add diced bell peppers and green onions on top.
- Sprinkle shredded cheese over each cup.
- Bake for an additional 15-20 minutes, or until the eggs are set.
- Let cool slightly before removing from the muffin tin and serve warm.
Notes
- Feel free to customize the filling with your favorite vegetables or meats.
- These cups can be made ahead of time and reheated for a quick breakfast.
- For a spicier version, add jalapeños or hot sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 200mg
Keywords: Crispy Hash Brown Egg Cups, breakfast, easy recipe, egg cups, hash browns