Whip up a batch of these Hash Brown Breakfast Cups and enjoy a delicious and easy-to-make morning treat that combines all your breakfast favorites in one bite-sized cup.
This recipe uses simple ingredients like hash browns, eggs, cheese, and ham to create a delightful breakfast or brunch item that’s both satisfying and fun to eat. Whether you’re preparing a family breakfast or looking for something special for a brunch gathering, these breakfast cups are sure to impress.
Hash Brown Breakfast Cups: Perfect for Breakfast or Brunch
Enjoy the crispy hash brown crust filled with a savory mixture of eggs, cheese, and ham. This recipe is not only tasty but also versatile, allowing you to add your favorite ingredients to customize your breakfast cups.
They are perfect for serving a crowd and can easily be customized with different cheeses, vegetables, or meats to suit your taste. Enjoy the combination of crispy hash browns and fluffy egg in every bite!
Preparation Time: 15 minutes
Cooking Time: 40-45 minutes
Servings: 12 cups
Equipment:
- Muffin tin
- Mixing bowl
- Whisk
Ingredients:
- 4 cups frozen shredded hash browns, thawed
- 3 tablespoons melted butter
- 1/4 teaspoon each salt and pepper
- 7 eggs
- 1/4 cup milk
- 1 1/2 cups shredded cheddar cheese
- 1 cup diced ham
Instructions:
- Prepare the Hash Brown Cups:
- Preheat your oven to 400 degrees F (200 degrees C).
- In a bowl, combine the thawed hash browns with melted butter, salt, and pepper.
- Thoroughly spray a muffin tin with cooking spray.
- Fill the muffin cups about 3/4 full with the hash brown mixture. Using your fingers, press the hash browns down in the bottom and up the sides to form cups.
- Bake in the preheated oven for 20 minutes until the edges start to turn golden brown.
- Mix the Filling:
- While the hash brown cups are baking, whisk together the eggs and milk in a mixing bowl.
- Stir in the shredded cheddar cheese and diced ham into the egg mixture.
- Assemble and Bake:
- Remove the hash brown cups from the oven and reduce the oven temperature to 350 degrees F (175 degrees C).
- Spoon the egg mixture into the hash brown cups, filling them almost to the top.
- Return to the oven and bake for an additional 20-25 minutes, or until the eggs are set.
- Serve:
- Let the breakfast cups cool for a couple of minutes in the pan.
- Loosen the edges with a butter knife and carefully remove them to a serving dish.
These Hash Brown Breakfast Cups are not only a joy to make but also a hit at the breakfast table.