Of course! Hashbrown Breakfast Cups are a fantastic make-ahead breakfast, perfect for busy mornings, brunch, or meal prep. They’re portable, customizable, and delicious.
Here’s a classic recipe that gives you a crispy hash brown “crust” filled with eggs, cheese, and your favorite breakfast meats and veggies.
Crispy Hashbrown Breakfast Cups
This recipe uses frozen shredded hash browns for ultimate ease and crispiness.
Yields: 12 cups
Prep time: 20 minutes
Cook time: 25-30 minutes
Ingredients
For the Hash Brown Crust:
· 1 (20 oz) bag frozen shredded hash browns, thawed*
· 2 large eggs, lightly beaten
· 1 ½ cups shredded cheese (cheddar, Colby Jack, or a mix), divided
· ¼ cup grated Parmesan cheese
· ½ tsp salt
· ¼ tsp black pepper
· ¼ tsp garlic powder
· 2 tbsp olive oil or melted butter
For the Filling:
· 6 large eggs
· ¼ cup milk or half-and-half
· Salt and pepper to taste
· Optional Add-Ins:
· ½ cup cooked and crumbled bacon, sausage, or diced ham
· ⅓ cup diced bell peppers
· ¼ cup diced onion
· 2 tbsp chopped chives or green onions
· Handful of spinach, finely chopped
Thawing Tip: Spread the hash browns on a plate and let them sit at room temp for 30-60 minutes, or microwave for 1-2 minutes until no longer frozen solid.
Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). Generously grease a 12-cup standard muffin tin with non-stick cooking spray or oil. This is crucial to prevent sticking!
- Make the Crust Mixture: In a large bowl, combine the thawed hash browns, 2 beaten eggs, 1 cup of the shredded cheese, Parmesan cheese, salt, pepper, garlic powder, and olive oil. Mix until everything is well combined.
- Form the Cups: Divide the hash brown mixture evenly among the 12 muffin cups. Use your fingers or a small glass to press the mixture firmly into the bottom and up the sides, creating a “nest” or “cup” shape.
- Par-Bake the Crust: Bake for 15-18 minutes, or until the edges start to turn golden brown and the tops look set. If the cups have shrunk down a bit, use a spoon to gently press them back up the sides.
- Prepare the Filling: While the crusts are baking, in a medium bowl, whisk together the 6 eggs, milk, salt, and pepper until smooth and slightly frothy. Stir in any of your desired add-ins (meat, veggies, etc.).
- Fill and Bake Again: Once the crusts are par-baked, remove the muffin tin from the oven. Reduce the oven temperature to 350°F (175°C).
· Evenly pour the egg mixture into each hash brown cup, filling them about ¾ full.
· Top with the remaining ½ cup of shredded cheese. - Final Bake: Return the muffin tin to the oven and bake for 13-16 minutes at 350°F, or until the eggs are fully set and don’t jiggle in the center.
- Cool and Serve: Let the cups cool in the pan for 5-10 minutes. This allows them to set and makes them much easier to remove. Gently run a knife or small offset spatula around the edges to loosen them, then carefully lift them out.
🌟 Pro Tips for Success
· Squeeze Out Moisture: If your thawed hash browns seem watery, place them in a clean kitchen towel and wring out as much liquid as possible. This ensures an extra crispy crust.
· Press Firmly: The key to a sturdy cup is pressing the hash brown mixture very firmly into the muffin tin. Don’t be shy!
· Don’t Overfill: The eggs will puff up a little as they bake, so only fill them ¾ of the way to prevent overflow.
· Customize Freely: This recipe is a perfect template. Get creative with your favorite cheeses, meats, and vegetables. Diced jalapeños are a great add-in for a spicy kick!
· Make Ahead & Freeze:
· Refrigerate: Let cool completely, then store in an airtight container in the fridge for up to 4 days.
· Freeze: Place cooled cups on a baking sheet to freeze solid, then transfer to a freezer bag for up to 3 months.
· Reheat: Reheat from frozen or refrigerated in the microwave for 60-90 seconds, or in a 350°F oven for 10-15 minutes until hot.
Enjoy your delicious, handheld breakfast! They’re a surefire hit with the whole family.