Hash Brown Egg Cups Recipe
Hash brown egg cups are a creative and yummy way to combine two tasty breakfast foods into one. These are perfect for a breakfast gathering with friends and family.
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Cooling Time 5 minutes mins
Total Time 35 minutes mins
Servings 12 cups
Calories 164 kcal
- 1 20 oz. frozen hash brown potatoes thawed
- 6 eggs
- 1/2 cup milk
- 1 tbsp butter
- 8-10 bacon cooked and crumbled
- 1 1/2 cups cheese divided
Preheat oven to 400.
Press thawed hash browns into 12 greased muffin cups. Be sure to press potatoes into the sides and bottoms of the pan. Bake for 20 minutes or until golden brown.
While potatoes are cooking, melt butter, add eggs, milk and salt and cook until mostly cooked and no liquid remains. Add chopped bacon and 1 cup cheese and cook an additional minute or so.
Spoon egg mixture into the potato cups, sprinkle with cheese and bake for 5 more minutes. Let cool 5-10 minutes before removing from muffin cups.
Calories: 164kcalCarbohydrates: 1gProtein: 8gFat: 14gSaturated Fat: 6gCholesterol: 110mgSodium: 229mgPotassium: 87mgSugar: 1gVitamin A: 312IUCalcium: 126mgIron: 1mg
Keyword Hash Brown Egg Cups