Go Back
Breakfast has long been celebrated as the most important meal of the day, and for good reason. It is the meal that kickstarts your metabolism, replenishes your energy stores, and provides the essential nutrients your body needs to function optimally. Among the multitude of breakfast options available, one dish that stands out for its creativity and flavor is the Golden Hash Brown Egg Breakfast Cups. This delightful recipe marries the crispy texture of golden-brown hash browns with a rich, savory egg filling, resulting in a breakfast that is not only satisfying but also incredibly versatile.

Golden Hash Brown Egg Breakfast Cups

Start your day off right with Golden Hash Brown Egg Breakfast Cups! This creative breakfast option combines crispy hash browns and a savory egg filling, making it both delicious and versatile. Perfect for busy mornings or leisurely brunches, these cups are easy to customize with your favorite ingredients like cheese, vegetables, or proteins. Plus, they're packed with nutrients and sure to please everyone at the table. Enjoy a satisfying and flavorful start to your day!
Print Recipe Pin Recipe

Ingredients
  

2 large russet potatoes, peeled and grated

1 ½ cups shredded cheddar cheese

6 large eggs

1 cup diced cooked bacon or cooked sausage (optional)

⅓ cup milk

1 tsp garlic powder

½ tsp onion powder

Salt and pepper, to taste

Fresh chives or parsley, chopped (for garnish)

Instructions
 

Preheat the Oven:

    - Begin by preheating your oven to 400°F (200°C) to ensure it’s hot enough to crisp the hash brown cups.

      Prepare the Hash Browns:

        - Grate the potatoes and transfer them to a clean kitchen towel. Twist the towel and squeeze out as much excess moisture as possible. This is key to achieving perfectly crispy hash browns.

          - In a mixing bowl, combine the drained grated potatoes with half of the shredded cheddar cheese, garlic powder, onion powder, and season generously with salt and pepper. Mix until well combined.

            Form the Cups:

              - Grease a standard muffin tin thoroughly with cooking spray or olive oil to prevent sticking.

                - Dividing the potato mixture evenly, press it firmly into each muffin cup, ensuring it hugs the sides and forms a small cup shape while also packing the base well.

                  Pre-bake the Hash Brown Cups:

                    - Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until the edges are golden brown and the cups are crispy to the touch.

                      Prepare the Egg Mixture:

                        - In a separate mixing bowl, whisk together the eggs, milk, and season with salt and pepper. If desired, mix in the optional cooked bacon or sausage and the remaining shredded cheese for added flavor.

                          Fill the Cups:

                            - Once the hash brown cups are pre-baked and crispy, carefully remove them from the oven. Gently pour the egg mixture into each cup, filling them almost to the brim without overflowing.

                              Bake Again:

                                - Return the muffin tin to the oven and bake for an additional 15-18 minutes, or until the egg is set and a lovely golden color appears on top.

                                  Cool and Serve:

                                    - After baking, let the cups cool for a few minutes to set. Carefully run a knife around the edges and lift the cups gently out of the tin. Garnish with freshly chopped chives or parsley for an aromatic finishing touch before serving.

                                      Prep Time, Total Time, Servings:

                                        - Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 6