Breakfast Hash Brown Casserole Muffin Cups Recipe 425

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HASH BROWN BREAKFAST CUPS RECIPE BY TASTY



Hash Brown Breakfast Cups Recipe by Tasty image

Here's what you need: frozen shredded hash brown, shredded cheddar cheese, olive oil, eggs, salt, pepper

Provided by Tasty

Categories     Breakfast

Yield 12 cups

Number Of Ingredients 6

20 oz frozen shredded hash brown, thawed
1 ¼ cups shredded cheddar cheese, shredded
1 tablespoon olive oil
12 eggs
salt, to taste
pepper, to taste

Steps:

  • In a bowl, combine hash browns, one cup of cheddar (100 g), salt, pepper, and olive oil.
  • Divide hash brown mixture into the cups of a 12-cup muffin tin. Press the hash browns down firmly along the shape of the cups. Bake at 400°F (200°C) for 20 minutes to set the cups.
  • Crack an egg into each cup and sprinkle some salt, pepper, and the remaining cheddar on top. Bake again at 350°F (180°C) for 13-15 minutes, or until the egg whites have set.
  • After they have cooled, remove cups by running a knife along their edges. Serve with all the toppings you desire!
  • Enjoy!

Nutrition Facts : Calories 266 calories, Carbohydrate 14 grams, Fat 18 grams, Fiber 1 gram, Protein 11 grams, Sugar 0 grams

PARMESAN HASH BROWN CUPS



Parmesan Hash Brown Cups image

Received this in an email. Recipe was submitted by Monica; this is a great make-ahead recipe. 1 hash brown cup = 2 Weight Watchers PointsPlus *10/24/13 made these with dried chives instead of green onions-I think I would prefer the green onions ( didn't have any) and maybe cheddar rather than parmesan*

Provided by AZPARZYCH

Categories     Breakfast

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 6

1 (20 ounce) bag Simply Potatoes® Shredded Hash Browns or 3 1/2 cups shredded russet potatoes, rinsed and squeezed dry in a towel
3 green onions, chopped (approx. 1/3 cup)
1/2 cup parmesan cheese, grated
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil

Steps:

  • Preheat oven to 350 degrees. Coat 12 muffin tins with cooking spray; set aside. In large bowl, combine potatoes, onions, cheese, salt, and pepper. Toss lightly with a fork. Drizzle on olive oil. Toss with fork again until mixture is well combined. Spoon mixture evenly into 12 muffin cups. With the back of the spoon, apply gentle pressure to pack mixture into each cup. Bake for 60-75 minutes in lower third of oven. Let rest for 5 minutes, run a small knife or spatula around the edge of each cup, making sure the edges are loosened. Gently lift each potato cup out, invert it, place on serving plate bottom side up. Good served warm or room temperature.
  • MAKE AHEAD FOR COOKING LATER: Combine mixture, spoon it into muffin tins, cover with plastic wrap, and refrigerate until ready to bake. Remove from fridge 30 minutes before baking time. May be made the night before to cook and serve for breakfast the next day.
  • MAKE AND COOK AHEAD FOR REHEATING LATER: These are best when eaten freshly baked. However, they can be baked ahead of time, refrigerated or frozen, and reheated before serving. They lose some of their crispiness when reheated, but the texture and taste is still good.
  • FOR BITE-SIZE TATER TOTS - make them in mini muffin pans.

AMAZING MUFFIN CUPS



Amazing Muffin Cups image

Make these breakfast muffins and see why Mexican cheese, ORE-IDA Shredded Hash Brown Potatoes, and sausage make for some truly Amazing Muffin Cups!

Provided by My Food and Family

Categories     Home

Time 45m

Yield 12 servings

Number Of Ingredients 8

3 cups ORE-IDA Shredded Hash Brown Potatoes
3 Tbsp. butter, melted
1/8 tsp. black pepper
1 pkg. (12 oz.) breakfast pork sausage links
6 eggs
1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese
1/4 cup chopped red peppers
1 Tbsp. chopped fresh chives

Steps:

  • Heat oven to 400°F.
  • Combine potatoes, butter and black pepper; press onto bottoms and up sides of 12 muffin pan cups sprayed with cooking spray. Bake 12 min. or until lightly browned.
  • Meanwhile, cook sausage as directed on package; drain on paper towels. Cut into 1/2-inch-thick slices.
  • Spoon sausage into potato cups. Whisk eggs in medium bowl until blended. Stir in cheese and red peppers; spoon over sausage. Sprinkle with chives.
  • Bake 13 to 15 min. or until centers are set.

Nutrition Facts : Calories 280, Fat 21 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 140 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 13 g

MEXICAN HASH BROWN BREAKFAST CUPCAKES



Mexican Hash Brown Breakfast Cupcakes image

Try a new twist on breakfast with this Mexican breakfast cupcake--delicious south-of-the-border flavors come together with a hint of spice.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 45m

Yield 6

Number Of Ingredients 9

1 box (5.2 oz) Betty Crocker™ Seasoned Skillets® hash brown potatoes
Hot water and salt called for on potato box
1 small red onion, diced
1 can (4.5 oz) Old El Paso™ chopped green chiles
1/2 cup shredded Cheddar cheese (2 oz)
2 eggs, beaten
1 medium avocado, pitted, peeled and sliced
1 cup sour cream
Fresh cilantro leaves, if desired

Steps:

  • Heat oven to 375°F. Spray 12 regular-size muffins cups with cooking spray.
  • Make potatoes as directed on box, omitting margarine. When done, place in large bowl.
  • Using same skillet, cook onion over medium heat until soft, stirring occasionally. Add onion, green chiles and cheese to potatoes in bowl. Stir in beaten eggs. Divide mixture evenly among muffin cups, about 1/3 cup each. Press down into cups.
  • Bake 25 to 30 minutes or until tops are golden brown and crispy. Cool 5 minutes. Serve with avocado, sour cream and cilantro.

Nutrition Facts : Calories 290, Carbohydrate 25 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 3 g, Protein 7 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 3 g, TransFat 0 g

AMAZING MUFFIN CUPS



Amazing Muffin Cups image

Eggs, sausage, red bell pepper, and cheese are baked in hash brown potato 'cups' for a delicious breakfast that will feed a crowd.

Provided by From the Kitchen at Johnsonville Sausage

Categories     Trusted Brands: Recipes and Tips

Time 50m

Yield 12

Number Of Ingredients 9

12 links Johnsonville® Original breakfast sausage
3 cups frozen country style shredded hash brown potatoes, thawed
3 tablespoons butter, melted
⅛ teaspoon salt
⅛ teaspoon pepper
6 eggs, lightly beaten
2 cups shredded 4-cheese Mexican blend cheese
¼ cup chopped red bell pepper
chopped fresh chives or green onion

Steps:

  • Prepare sausage according to package directions. cool slightly and cut into 1/2-inch pieces; set aside.
  • In a bowl, combine hash browns, butter, salt and pepper; divide evenly into 12 greased muffin cups. Press mixture onto sides and bottom of muffin cups.
  • Bake at 400 degrees F for 12 minutes or until lightly browned. Remove from oven; divide sausage pieces into muffin cups.
  • In a bowl, combine eggs, cheese and bell pepper. Spoon mixture evenly into muffin cups. Sprinkle with chives or onion. Return to oven, bake 13-15 minutes or until set. Serve.

Nutrition Facts : Calories 223.9 calories, Carbohydrate 8.7 g, Cholesterol 114.2 mg, Fat 18.3 g, Fiber 0.7 g, Protein 11.2 g, SaturatedFat 9.3 g, Sodium 412.6 mg, Sugar 0.3 g

HASH BROWN BAKED BREAKFAST CUPS



Hash Brown Baked Breakfast Cups image

Provided by Rich Rogers

Categories     Breakfast

Time 35m

Number Of Ingredients 7

1 (30 oz) package frozen shredded hash brown potatoes, thawed
1 tsp salt
½ tsp pepper
1 cup shredded Cheddar cheese
6 T Fresh Churned Garlic Butter, melted
12 eggs
1/4 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 425° F.
  • In a mixing bowl, combine hash browns, salt, pepper, cheddar cheese, and melted Garlic Butter. Mix until combined.
  • Divide mixture evenly between 24 greased muffin cups, and press down in the center, making a bowl shape.
  • Bake at 425° for 15-20 minutes.
  • Lower oven temperature to 350° F.
  • In a separate bowl, beat eggs, then pour into hash brown bowls.
  • Top with remainder of cheese. Bake at 350° for 12-15 minutes, or until eggs are set.
  • Allow to cool, then use a knife to remove them from the muffin tins.

Nutrition Facts :

BREAKFAST CASSEROLE CUPS



Breakfast Casserole Cups image

I wanted to make something yummy for breakfast and I had all the ingredients and I have never made anything like this before, Crazy right?! I didn't look at any recipes, I just kinda went with it. These are simple, yet tasty. Quick, Easy and Freeze well! I think the seasoning is just right, though some might need to add less/more depending on what they like! If you try this out, please leave a comment and share your experience!!

Provided by Brittb216

Categories     Breakfast

Time 40m

Yield 12 Breakfast Casserole Cups, 12 serving(s)

Number Of Ingredients 10

10 eggs
1/2 cup milk
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon black pepper
1/8 teaspoon salt
1 1/2 cups frozen hash browns
1 cup shredded cheddar cheese
6 slices cooked bacon
Pam cooking spray

Steps:

  • Preheat your oven to 350 Degrees. Spray your muffin tin with the Pam Cooking Spray, set aside.
  • Combine the Eggs, Milk, Garlic Powder, Onion Powder, Salt and Black Pepper, Whisk until well blended!
  • Pour about half the egg mixture into each muffin cup. If there is excess, just pour it into the muffin cups that could use a little more until it's all used up.
  • Add the Frozen Hashbrowns to each muffin cup, You can be the judge on how much to put in each one. Same with the Cheddar Cheese, Sprinkle Cheddar Cheese into each cup.
  • Lastly, the Bacon! I cut the 6 Sliced in half and then broke up each half slice and put it into each muffin cup. So basically, 1/2 a slice of bacon for each cup.
  • Bake at 350, for 30 minutes! Let them cook for 5 minutes before trying to take them out! Enjoy!

Nutrition Facts : Calories 168.6, Fat 11.4, SaturatedFat 5, Cholesterol 170.7, Sodium 246, Carbohydrate 6.5, Fiber 0.4, Sugar 0.5, Protein 10

SCRAMBLED EGG HASH BROWN CUPS



Scrambled Egg Hash Brown Cups image

They may look like muffins, but these cuties pack my favorite breakfast all-stars like eggs, hash browns and bacon. Grab one and get munching. -Talon DiMare, Bullhead City, Arizona

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 1 dozen.

Number Of Ingredients 7

1 package (20 ounces) refrigerated Southwest-style shredded hash brown potatoes
6 large eggs
1/2 cup 2% milk
1/8 teaspoon salt
1 tablespoon butter
10 thick-sliced bacon strips, cooked and crumbled
1-1/4 cups shredded cheddar-Monterey Jack cheese, divided

Steps:

  • Preheat oven to 400°. Divide potatoes among 12 greased muffin cups; press onto bottoms and up sides to form cups. Bake until light golden brown, 18-20 minutes., Meanwhile, in a small bowl, whisk eggs, milk and salt. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in bacon and 3/4 cup cheese. Spoon into cups; sprinkle with remaining 1/2 cup cheese. , Bake until cheese is melted, 3-5 minutes. Cool 5 minutes before removing from pan.

Nutrition Facts : Calories 180 calories, Fat 10g fat (5g saturated fat), Cholesterol 113mg cholesterol, Sodium 487mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.

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