Description
Hash Brown Egg Cups are a delightful twist on traditional breakfast dishes, combining crispy hash browns with fluffy eggs for a perfect bite-sized meal.
Ingredients
Scale
- 2 cups shredded potatoes: About 2 medium potatoes will do. Choose starchy potatoes for the best results.
- 4 large eggs: Fresh eggs are essential for a fluffy filling.
- 1 cup cheddar cheese: Shredded cheese adds a rich, creamy flavor. Feel free to use sharp or mild cheddar based on your preference.
- 2 green onions: Finely chopped, these add a fresh, zesty kick to the egg mixture.
- 2 tablespoons olive oil: This helps to crisp up the hash browns and adds healthy fats.
- Salt and pepper: To taste, these seasonings enhance the overall flavor of the dish.
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse the shredded potatoes under cold water, drain well, and pat dry.
- Mix the shredded potatoes with olive oil, salt, and pepper, then divide among muffin cups, pressing firmly to form a crust.
- Bake for about 20-25 minutes until golden brown and crispy.
- Let cool for a few minutes, then run a knife around the edges to loosen and carefully lift them out. Serve warm, garnished with extra green onions if desired.
Notes
- Starchy potatoes like Russets are ideal for crispy texture.
- Feel free to experiment with different cheeses and vegetables.
- For a vegetarian option, load up on sautéed vegetables.
- For a meat lover’s version, add cooked bacon, sausage, or ham.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg cup
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg
Keywords: Hash Brown Egg Cups, Breakfast, Easy Recipe, Vegetarian, Meal Prep