Description
These Hash Brown Egg Cups are a delicious and convenient breakfast option featuring crispy baked hash brown crusts filled with fluffy eggs, sharp cheddar cheese, and fresh green onions. Perfect for meal prep or a crowd-pleasing brunch, they combine starchy potatoes and flavorful ingredients baked to golden perfection.
Ingredients
Scale
For the Hash Brown Crust
- 2 cups shredded potatoes (about 2 medium starchy potatoes)
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
For the Filling
- 4 large eggs
- 1 cup shredded cheddar cheese (sharp or mild)
- 2 green onions, finely chopped
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it’s at the right temperature for baking the hash brown crusts evenly and getting them crispy.
- Prepare the Potatoes: Rinse the shredded potatoes under cold water to remove excess starch, then drain thoroughly and pat dry with a clean towel. This step is crucial for achieving a crispy crust.
- Form the Hash Brown Crusts: In a bowl, mix the shredded potatoes with olive oil, salt, and pepper to season. Divide the mixture evenly among the muffin cups, pressing firmly to create a compact crust that will hold together during baking.
- Bake the Crusts: Place the muffin tin in the oven and bake for 20-25 minutes, or until the crusts are golden brown and crispy. This forms the base of the egg cups.
- Loosen and Remove Crusts: After baking, let the crusts cool for a few minutes to set. Run a knife gently around the edges of each muffin cup to loosen them, then carefully lift the hash brown crusts out from the pan.
- Prepare the Filling: In a bowl, whisk together the eggs, shredded cheddar cheese, and finely chopped green onions until well combined. Season with a little salt and pepper if desired.
- Fill and Final Bake: Spoon the egg mixture into each hash brown crust cup, filling them almost to the top. Return to the oven and bake until the eggs are set and cooked through, approximately 12-15 minutes.
- Serve: Remove from oven and allow to cool slightly. Garnish with extra green onions if desired and serve warm for a tasty, hearty breakfast or brunch treat.
Notes
- Use starchy potatoes like Russets for the crispiest hash brown crusts.
- Make sure to dry shredded potatoes well after rinsing to avoid soggy crusts.
- Customize with additional fillings like cooked bacon, bell peppers, or herbs.
- These egg cups can be made ahead and refrigerated or frozen for quick reheating.
- Use a non-stick or well-greased muffin tin to ensure easy removal of the cups.
