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hash brown egg cups recipe

Hashbrown Egg Cups Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 Egg Cups
Course: Appetizer, Breakfast
Cuisine: Vegetarian
Ingredients Method Notes

Ingredients
  

  • 2 cups  shredded hashbrowns thawed if frozen
  • 2 tbsp melted butter plus more for greasing
  • 1/4 tsp  salt plus more to taste
  • 1/4 tsp  black pepper
  • 5 large  eggs
  • 2 tbsp  milk
  • 1/2  cup  shredded cheddar cheese
  • 1/4 cup  diced tomato
  • 2 tbsp  chopped fresh cilantro

Method
 

  1. Set your oven to 400°F. Grease a standard muffin tin well with butter, coating the sides so the hashbrowns don’t stick.
  2. Toss the shredded hashbrowns with the melted butter, salt, and pepper until evenly coated.
  3. Divide the hashbrowns among the muffin cups. Press firmly into the bottom and up the sides, forming a small nest with a hollow center.
  4. Bake for 15 minutes, until the edges start turning golden.
  5. Whisk the eggs, milk, and a pinch of salt and pepper together. Stir in half the cheese, saving the rest for topping.
  6. Pour the egg mixture into each hashbrown shell, filling about three-quarters full. Sprinkle the remaining cheese and diced tomato on top.
  7. Bake for another 12 to 15 minutes, until the eggs puff up and no longer look wet in the center.
  8. Let cool in the pan for about 5 minutes, then run a knife around the edges to lift out.
  9. Sprinkle chopped cilantro over the warm egg cups right before serving.

Notes

A few small tweaks can improve both texture and flavor. Squeeze extra moisture out of the shredded hashbrowns with a clean towel before seasoning them, since dry potatoes crisp up better than wet ones. Add a pinch of paprika or garlic powder to the hashbrowns for extra flavor in the shell itself. If you want a firmer filling, swap one whole egg for two egg whites, which cuts down on extra moisture. For a heartier version, stir in some cooked crumbled bacon or diced ham along with the cheese.