Cheesy Hash Brown Cups with Baked Eggs Recipe

Introduction

Cheesy Hash Brown Cups with Baked Eggs are a delightful breakfast treat that combines crispy potatoes, melted cheese, and perfectly baked eggs. Easy to make and impressive to serve, these cups are sure to brighten up your morning.

Ingredients

• 1 (20-oz.) package refrigerated hash browns
• 2/3 cup shredded cheddar cheese
• 5 Tablespoons unsalted butter, melted
• 12 large eggs
• Chopped fresh chives, for serving

Instructions

1. Step 1: Preheat the oven to 400°F. Grease a muffin tin with cooking spray or melted butter.
2. Step 2: In a medium bowl, combine the hash browns, shredded cheddar cheese, and melted butter.
3. Step 3: Divide the hash brown mixture among the 12 muffin tin cups, pressing the potatoes into the bottoms and up the sides of each cup. They will be very full but will shrink as they bake.
4. Step 4: Bake the hash brown cups for 25 minutes. Then remove from the oven and use a dry measuring cup or spoon to push down the centers of the muffins to create space for the eggs.
5. Step 5: Crack an egg into each cup and season each with salt and pepper.
6. Step 6: Return the muffin tin to the oven and bake for an additional 12 to 15 minutes, or until the eggs reach your desired doneness.
7. Step 7: Remove from the oven and let the hash brown cups cool for at least 10 minutes in the muffin tin. Run a sharp knife around the edges to release them, then top with chopped fresh chives and serve.

Tips & Variations

• For extra flavor, add cooked bacon or sautéed onions to the hash brown mixture before baking.
• Use pepper jack or mozzarella cheese instead of cheddar for a different taste.
• Try adding herbs like parsley or dill along with the chives for a fresh twist.
• If you prefer your eggs well done, bake the cups a few minutes longer, checking frequently.

Storage

Store leftover hash brown cups in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F oven for about 10 minutes or until heated through. Avoid microwaving to keep the cups crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, you can prepare the hash brown cups without the eggs in advance and refrigerate them for up to 24 hours before adding the eggs and baking.

What can I use instead of refrigerated hash browns?

Freshly grated potatoes work well, but be sure to squeeze out excess moisture before mixing to ensure crispiness.

Cheesy Hash Brown Cups with Baked Eggs Recipe

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These Cheesy Hash Brown Cups with Baked Eggs are a delightful breakfast or brunch option featuring crispy hash browns formed into cups, baked with melted cheddar cheese, and filled with perfectly baked eggs. Garnished with fresh chives, they combine creamy, cheesy goodness with satisfying textures for a comforting, easy-to-make meal.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

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Hash Brown Cups

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

Eggs

• 12 large eggs
• Salt, to taste
• Black pepper, to taste

Garnish

• Chopped fresh chives, for serving

Instructions

1. Preheat and Prepare Muffin Tin: Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin thoroughly with cooking spray or melted butter to prevent sticking.
2. Mix Hash Browns: In a medium bowl, combine the refrigerated hash browns, shredded cheddar cheese, and melted butter, tossing them gently until evenly mixed.
3. Form Hash Brown Cups: Divide the hash brown mixture evenly among the 12 muffin cups, packing the mixture firmly into the bottoms and pressing it up the sides to create cup shapes. The cups will be full initially but will shrink as they bake.
4. Bake Hash Brown Cups: Bake the assembled hash brown cups in the preheated oven for 25 minutes until they are set and crispy around the edges.
5. Create Egg Wells: Remove the muffin tin from the oven and use a dry measuring cup or spoon to gently press down the centers of each cup to make room for the eggs without breaking the crispy shell.
6. Add Eggs and Season: Crack one large egg into the center of each hash brown cup. Sprinkle salt and pepper on top of each egg to taste.
7. Bake with Eggs: Return the muffin tin to the oven and bake for an additional 12 to 15 minutes, or until the eggs reach your desired doneness—12 minutes for slightly runny yolks, longer for firmer yolks.
8. Cool and Serve: Remove the muffin tin from the oven and let the cups cool in the tin for at least 10 minutes. Run a sharp knife around the edges of each cup to loosen them. Carefully remove the hash brown cups, garnish with chopped fresh chives, and serve warm.
9. Enjoy: Serve these cheesy hash brown cups as a hearty breakfast, brunch, or snack option and enjoy their delicious flavor and appealing texture.

Notes

• You can substitute cheddar cheese with other cheeses like Monterey Jack or mozzarella for variation.
• For added flavor, consider mixing in diced onions or bell peppers with the hash browns.
• Use a non-stick or well-greased muffin tin to ensure easy removal of the cups.
• If you prefer eggs fully set, you can bake them a bit longer, but watch carefully to avoid drying out.
• Leftover cups can be refrigerated and gently reheated in the oven or microwave.

Keywords: hash brown cups, baked eggs, cheesy breakfast, brunch recipe, easy breakfast, baked hash browns