Description
Ingredients
Scale
Hash Brown Crust
- 20 ounces hash browns, thawed
Egg Filling
- 8 large eggs
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup sharp cheddar cheese
- 4 slices bacon, cooked and crumbled
For Serving
- Chives or parsley
- Hot sauce
Instructions
- Prepare and preheat: Preheat your oven to 400°F (205°C). Generously spray a muffin pan with non-stick spray and set it aside for easy removal of the cups later.
- Form hash brown cups: Fill each muffin cup about two-thirds full with the thawed hash browns. Press the hash browns firmly along the bottom and up the sides of each cup to create a sturdy crust. Bake these for 20 minutes until the edges turn golden brown and crisp.
- Mix the egg filling: While the hash brown cups bake, whisk together the eggs, kosher salt, and ground black pepper in a bowl until well combined. Stir in the sharp cheddar cheese to incorporate it evenly.
- Fill the cups and add bacon: Reduce the oven temperature to 350°F (175°C). Carefully spoon the egg mixture into the center of each baked hash brown cup, filling them nearly to the top. Sprinkle the crumbled cooked bacon evenly over the egg filling.
- Bake the filled cups: Return the muffin pan to the oven and bake for 12 to 15 minutes, or until the eggs are fully set and cooked through.
- Garnish and serve: Remove the egg cups from the oven and decorate with freshly chopped chives or parsley. Let the cups sit for a couple of minutes before gently running a knife around the edges to loosen them. Pop the cups out of the muffin pan and drizzle with hot sauce if desired before serving.
Notes
- Variation: Instead of whisking the eggs, add one cracked egg directly into each hash brown cup before baking.
- You can also sauté diced onions, bell peppers, and mushrooms to add into the egg mixture for extra flavor and veggies.
- Storage: These egg cups can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 185 mg
