Hash brown egg cups are the perfect breakfast treat for those who are looking for a quick, healthy, and delicious meal. These egg cups are easy to make and packed with protein, making them the perfect way to start your day. Plus, they’re versatile and can be customized to your liking. So, let’s dive in and see how to make these amazing hash brown egg cups!
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π₯ Ingredients
Ingredients:
- 1 large russet potato, grated
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 large eggs
- 1/4 cup milk
- 1/2 cup shredded cheddar cheese
- 2 tbsp chopped fresh chives (optional)
πͺ Instructions
Instructions:
- Preheat oven to 400Β°F. Lightly grease a muffin tin.
- In a large bowl, combine grated potato, olive oil, salt, and pepper.
- Divide the potato mixture evenly between the muffin cups, pressing it firmly into the bottom and up the sides of each cup.
- Bake for 20-25 minutes, or until the hash browns are crispy and golden brown.
- In a medium bowl, whisk together eggs, milk, shredded cheddar cheese, and chopped chives (if using).
- Pour the egg mixture evenly into each hash brown cup.
- Bake for an additional 15-20 minutes, or until the eggs are set and the cheese is melted.
- Let the hash brown egg cups cool in the muffin tin for a few minutes before serving.
π Top tip
And there you have it! A delicious and healthy hash brown egg cups recipe that’s perfect for busy mornings. This recipe is a great way to start your day with a healthy, balanced meal that’s packed with protein and flavor.
One of the best things about this recipe is that it’s super easy to make and can be customized to your liking. You can add your favorite toppings, such as diced tomato, avocado, or even a dollop of salsa, to make these hash brown egg cups your own.
So, whether you’re looking for a quick and healthy breakfast or just want a delicious and satisfying meal, these hash brown egg cups are sure to impress. Give them a try and let us know what you think!
Bon appΓ©tit!
π Recipe
Hash Brown Egg Cups Recipe
INGREDIENTS
- 1 large russet potato grated
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 large eggs
- 1/4 cup milk
- 1/2 cup shredded cheddar cheese
- 2 tbsp chopped fresh chives optional
INSTRUCTIONS
- Preheat oven to 400Β°F. Lightly grease a muffin tin.
- In a large bowl, combine grated potato, olive oil, salt, and pepper.
- Divide the potato mixture evenly between the muffin cups, pressing it firmly into the bottom and up the sides of each cup.
- Bake for 20-25 minutes, or until the hash browns are crispy and golden brown.
- In a medium bowl, whisk together eggs, milk, shredded cheddar cheese, and chopped chives (if using).
- Pour the egg mixture evenly into each hash brown cup.
- Bake for an additional 15-20 minutes, or until the eggs are set and the cheese is melted.
- Let the hash brown egg cups cool in the muffin tin for a few minutes before serving.
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