Print

Cheesy Hash Brown Cups with Baked Eggs Recipe

Cheesy Hash Brown Cups with Baked Eggs Recipe
Print Recipe

★★★★★

5.1 from 16 reviews

Cheesy Hash Brown Cups with Baked Eggs are a delightful breakfast treat featuring crispy hash browns mixed with melted butter and cheddar cheese, baked into muffin tins to form cups that hold perfectly baked eggs. Topped with fresh chives, these individual portions are easy to prepare, flavorful, and make a great start to any morning.

Ingredients

Scale

Hash Brown Mixture

  • 1 (20-oz.) package refrigerated hash browns
  • 2/3 cup shredded cheddar cheese
  • 5 tablespoons unsalted butter, melted

Eggs

  • 12 large eggs

Garnish

  • Chopped fresh chives, for serving
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Oven and Muffin Tin: Preheat your oven to 400°F (204°C). Grease a 12-cup muffin tin thoroughly with cooking spray or melted butter to prevent sticking.
  2. Mix Hash Brown Ingredients: In a medium mixing bowl, combine the refrigerated hash browns, shredded cheddar cheese, and melted unsalted butter. Stir until all ingredients are evenly mixed.
  3. Form the Hash Brown Cups: Evenly divide the hash brown mixture among the 12 muffin cups, filling each cup fully. Press the mixture firmly against the bottom and up the sides of each muffin cup to form a cup shape. Expect fullness as they will shrink while baking.
  4. Bake the Cups: Place the muffin tin in the oven and bake for 25 minutes to allow the hash browns to become crispy and hold their shape.
  5. Create Space for Eggs: Remove the muffin tin from the oven. Using a dry measuring cup or spoon, gently press down the centers of each hash brown cup to create room for the eggs.
  6. Add Eggs and Season: Crack one large egg into the center of each hash brown cup. Sprinkle salt and freshly ground black pepper on top of each egg to taste.
  7. Bake Again: Return the muffin tin to the oven and bake for an additional 12 to 15 minutes, or until the eggs reach your preferred level of doneness, whether that is runny or fully set yolks.
  8. Cool and Serve: Remove the hash brown cups from the oven and allow them to cool in the muffin tin for at least 10 minutes. This resting time helps them firm up. Run a sharp knife around the edges to loosen each cup, then carefully remove them. Garnish with chopped fresh chives before serving.

Notes

  • For crispier hash brown cups, use a light coating of cooking spray rather than butter when greasing the muffin tin.
  • You can customize the cheese by using a blend or substituting with mozzarella or Monterey Jack for different flavors.
  • To make this recipe gluten-free, ensure your refrigerated hash browns contain no gluten additives.
  • Leftovers can be refrigerated and reheated in the oven or microwave, though best enjoyed fresh for crispiness.
  • Adjust baking time for eggs depending on your preferred yolk consistency: less time for runny yolks, more time for firm yolks.

Nutrition

Keywords: cheesy hash brown cups, baked eggs, breakfast recipe, easy egg cups, hash brown muffins

Find it online: https://flavorsbymaya.com/cheesy-hash-brown-cups-with-baked-eggs-recipe/