Hash Brown Egg Cups Recipes

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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.

HASH BROWN EGG CUPS RECIPE



Hash Brown Egg Cups Recipe image

Wow your brunch guests (or kiddos) with these adorable muffin-tin hash brown cups. They're easy to make and perfect to take on the go!

Provided by LifeMadeSimpleTeam

Categories     Breakfast

Time 45m

Number Of Ingredients 10

20 oz refrigerated hash browns
1 cup grated cheddar cheese (divided)
1 tsp kosher sea salt
1/2 tsp ground black pepper
1/4 tsp paprika
pinch cayenne pepper
8 large eggs
2 tbsp milk (OR half and half)
4 slices cooked bacon (crumbled)
fresh parsley (chopped, optional garnish)

Steps:

  • Preheat oven to 450 degrees. Generously spray a standard size muffin tin pan with baking spray, set aside.
  • In a large mixing bowl, combine the hash browns, 1/2 cup cheese, salt, pepper, paprika, and cayenne. Press the mixture into the bottom, creating a nest.
  • Place in oven and bake for 20 minutes. Reduce heat to 350 degrees.
  • In a medium mixing bowl whisk together the remaining 1/2 cup of cheese, eggs, milk, and bacon. Pour into the baked hash browns, then return to the oven to bake for 12-15 minutes or until fully set.
  • Remove from the oven and allow to cool in the tins for 5 minutes before removing.
  • Garnish with a pinch of salt and pepper, and freshly chopped parsley, if desired. Serve immediately.

Nutrition Facts : ServingSize 12 serving, Calories 139 kcal, Carbohydrate 9 g, Protein 9 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 137 mg, Sodium 357 mg, Fiber 1 g, Sugar 1 g

BAKED EGGS IN HASH BROWN CUPS



Baked Eggs in Hash Brown Cups image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h50m

Yield 12 servings

Number Of Ingredients 4

6 to 8 medium russet potatoes
Salt and ground pepper
Nonstick cooking spray
24 large eggs

Steps:

  • Preheat the oven to 400 degrees F.
  • Bake the potatoes until tender, 45 minutes to 1 hour. Allow to cool, and then peel and grate them. Season well with salt and pepper.
  • Adjust the oven temperature to 450 degrees F. Spray two 12-hole muffin pans generously with cooking spray. Scoop 3 to 4 tablespoons of grated potato into each muffin hole. Use your fingers to gently press down the sides and bottom in each muffin hole to make a nest. Spray again with cooking spray. Then bake for 15 to 20 minutes. Watch and make sure they do not burn.
  • Allow the nests to cool and lower the oven temperature to 400 degrees F. Then crack an egg into each nest. Sprinkle with salt and pepper and bake until the whites are set, about 15 minutes.

Nutrition Facts : Calories 243 calorie, Fat 10 grams, SaturatedFat 3 grams, Cholesterol 372 milligrams, Sodium 313 milligrams, Carbohydrate 23 grams, Fiber 2.5 grams, Protein 15 grams, Sugar 2 grams

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

HASH-BROWN EGG CUPS



Hash-Brown Egg Cups image

A fun change from fried eggs, this hearty breakfast dish is ready to bake in 15 minutes.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 55m

Yield 2

Number Of Ingredients 7

3/4 cup shredded Cheddar cheese (3 oz)
2 cups refrigerated shredded hash-brown potatoes (from 20-oz bag)
1/4 cup chopped green onions (4 medium)
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
2 eggs
1/8 teaspoon Italian seasoning

Steps:

  • Heat oven to 400°F. Spray 2 (2-cup) ovenproof bowls or ramekins with cooking spray. Reserve 2 tablespoons of the cheese for topping. In medium bowl, mix remaining cheese, the potatoes, onions, 1/4 teaspoon of the seasoned salt and the pepper. Press mixture in bottom and up side of each bowl, leaving indentation in center.
  • Bake 25 to 30 minutes or until golden brown and crisp. Remove from oven. Break egg into center of each cup. Sprinkle with remaining 1/4 teaspoon seasoned salt, the Italian seasoning and reserved 2 tablespoons cheese.
  • Return to oven; bake 8 to 12 minutes longer or until eggs are set and of desired doneness.

Nutrition Facts : Calories 430, Carbohydrate 43 g, Cholesterol 255 mg, Fat 1, Fiber 5 g, Protein 21 g, SaturatedFat 11 g, ServingSize 1/2 of Recipe, Sodium 720 mg, Sugar 3 g, TransFat 0 g

MAKE-AHEAD CHEESY EGG CUPS RECIPE BY TASTY



Make-ahead Cheesy Egg Cups Recipe by Tasty image

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

Provided by Hannah Williams

Categories     Sides

Time 30m

Yield 12 servings

Number Of Ingredients 9

15 oz frozen hash brown, thawed
1 ½ cups shredded cheddar cheese
1 teaspoon salt
½ teaspoon pepper
1 tablespoon oil
8 eggs
3 slices bacon, cooked, crumbled
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 425°F/220°C.
  • In a bowl, combine hash browns, cheese, salt, pepper, and oil. Pack into the bottom half of the cups of a greased muffin tin.
  • Bake for 15-20 minutes, until golden brown.
  • In a separate bowl, whisk eggs with the bacon, salt, and pepper. Pour into the top half of each muffin cup.
  • Bake 15 minutes. Freeze up to 1 month.
  • Enjoy!

Nutrition Facts : Calories 206 calories, Carbohydrate 10 grams, Fat 14 grams, Fiber 0 grams, Protein 8 grams, Sugar 0 grams

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