Introduction
Good morning, foodies! Are you ready to elevate your breakfast game? Look no further than these delightful Hash Brown Breakfast Cups. This recipe takes the classic combination of crispy hash browns, savory eggs, and gooey cheese and transforms it into convenient individual servings that are perfect for busy mornings or leisurely brunches. Whether you’re cooking for yourself or a crowd, these breakfast cups are sure to impress. So, let’s roll up our sleeves and get cooking!
Who is This Recipe For?
This recipe is perfect for anyone who loves a hearty breakfast but doesn’t have a lot of time to spare in the morning. Whether you’re a busy professional rushing out the door or a parent trying to feed hungry mouths before school, these Hash Brown Breakfast Cups are a lifesaver. Plus, they’re endlessly customizable, so you can tailor them to suit your taste preferences and dietary needs.
Why It’s Great
What makes these Hash Brown Breakfast Cups truly great is their versatility and convenience. You can fill them with your favorite ingredients, whether it’s crispy bacon, sautéed veggies, or spicy sausage, to create a breakfast masterpiece that’s uniquely yours. Plus, they’re portable, making them ideal for on-the-go mornings or packing into lunchboxes. With a crispy hash brown crust, creamy egg filling, and melty cheese topping, these breakfast cups are sure to become a staple in your morning routine.
Kitchen Equipment Needed
Before we dive into the recipe, let’s make sure you have everything you need:
Muffin tin
Non-stick cooking spray
Box grater or food processor
Mixing bowl
Measuring cups and spoons
Fork or whisk
Ingredients
Gather the following ingredients to make Hash Brown Breakfast Cups:
2 cups frozen hash browns, thawed
1 tablespoon olive oil
Salt and pepper, to taste
6 large eggs
1/4 cup milk
1/2 cup shredded cheddar cheese
Optional fillings: cooked bacon, sausage, diced bell peppers, onions, spinach, mushrooms, etc.
Directions
Preheat the Oven: Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin with non-stick cooking spray.
Prepare the Hash Brown Crust: In a mixing bowl, combine the thawed hash browns, olive oil, salt, and pepper. Mix well to coat the hash browns evenly.
Form the Cups: Divide the hash brown mixture evenly among the muffin cups, pressing it firmly into the bottom and up the sides to form a crust.
Bake the Crust: Bake the hash brown crusts in the preheated oven for 15-20 minutes, or until golden brown and crispy.
Prepare the Egg Filling: In another mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
Assemble the Cups: Once the hash brown crusts are done baking, remove them from the oven and reduce the oven temperature to 350°F (175°C). Fill each cup with your desired fillings, then pour the egg mixture evenly over the top. Sprinkle shredded cheese on top of each cup.
Bake Again: Return the muffin tin to the oven and bake for an additional 15-20 minutes, or until the eggs are set and the cheese is melted and bubbly.
Serve and Enjoy: Remove the Hash Brown Breakfast Cups from the oven and let them cool for a few minutes before carefully removing them from the muffin tin. Serve warm and enjoy!
Storage
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the microwave for a quick and easy breakfast on the go.
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