Hash Brown Egg Cups
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From taylorgolub
Start your day right with these delicious hash brown egg cups made with Cascadian Farm Frozen Hash Browns. They're a convenient and budget-friendly alternative to coffee shop egg bites, packed with quality ingredients that will make you excited for breakfast every morning!
Recipe Description
These hash brown egg cups are a delightful combination of crispy hash browns, fluffy eggs, and savory toppings, making them a perfect breakfast or brunch option. They're great for meal prep and can be customized with your favorite ingredients like bacon, sausage, or vegetables. Serve them alongside a fresh fruit salad or avocado slices for a full balanced meal.
- Recipe Card
Recipe Card
ingredients
- 6 large eggs, beaten
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon paprika
- 2 tablespoons chopped green onions
- 1/2 cup shredded cheddar cheese
- 1/3 cup frozen red bell peppers
- 1 (16 ounce) bag Cascadian Farm Frozen Hash Browns
- Olive oil spray, as needed
Method
Step 1
Preheat the oven to 400°F.
Step 2
Place the frozen hash browns into a strainer over a bowl and leave in the refrigerator overnight to thaw.
Step 3
Use paper towels to ring out as much liquid as possible from the thawed hash browns.
Step 4
Spray a muffin tray with olive oil spray. Press 2-3 tablespoons of hash browns into each muffin mold, covering the sides and bottom.
Step 5
Bake the hash browns for 20-25 minutes or until golden. Reduce the oven temperature to 350°F.
Step 6
In a medium bowl, whisk together the eggs, salt, black pepper, paprika, cheese, and onions.
Step 7
Carefully pour the egg mixture into each hash brown cup. Sprinkle extra cheese on top.
Step 8
Bake for 12-15 minutes or until the eggs are set. Allow to cool for 5 minutes before serving.