Hash Brown Egg Cups

Ingredients

  • 20 ounces hash browns , thawed
  • 8 large eggs
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ½ cup sharp cheddar cheese
  • 4 slices bacon , cooked and crumbled
  • Chives or parsley
  • Hot sauce

Directions

  • Preheat the oven to 400°F. Spray a muffin pan with non-stick spray and set aside. Prepare ingredients. 
  • Fill each cup about 2/3 of the way full with the hash browns and press the sides in, so the bottom and sides are covered. Bake for 20 minutes, or until the edges are golden brown. 
  • In a bowl, whisk together eggs, salt and pepper. Stir in cheese.
  • Turn oven down to 350°F. Fill the center of the potato cups with the egg mixture. If you’d like more cheese, you may add more here. Then sprinkle the bacon on top. 
  • Bake for 12-15 minutes or until the eggs are set. Remove from oven and top with chives or parsley. Drizzle with hot sauce if desired.
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