Baked Hash Brown Egg Cups is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
When I received several bags of cheese from Cabot, I knew that I wanted to make something easy, cheesy and delicious for brunch. Plus I wanted something fun and quick to eat on the go for the kids.
How do you make cheesy hash brown cups?
First preheat your oven to 425 degrees. When you preheat, it makes you dish cook as it should. Instead of sitting in the oven and waiting for it to heat up.
In a medium bowl mix together the thawed hash browns, cheese, salt and pepper.
Spray a muffin tin with cooking spray.
Drop 1/4 cup of the hash brown mixture into each muffin cup.
With your fingers press the hash browns gently to the bottom and up the sides.
Spritz the top of each hash brown nest with cooking spray. This will help it stay together and will also help them brown.
Bake for 11-15 minutes or until golden brown.
cool for 5 minutes.
Crack an egg into each “nest”.
Bake for 13-15 minutes or until yolk is set.
What are some variations of this recipe?
To mix things up you can change the type of cheese you use. You can also scramble the egg before pouring it into the muffin cup. If you want some more pizzaz you can add some chili powder to the hash brown mixture.
Can egg cups be made ahead?
Yes! You can make them ahead and keep them in the fridge for a week. They can also be frozen for up to 6 months. When you are ready to enjoy them, just microwave them for 30 seconds.
If you like this recipe please try my other great brunch recipes:
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Beverages:
Blueberry Lemonade from Family Around The Table
Easy Smoothie Shooters from The Nifty Foodie
Fresh Squeeze Blackberry Lemonade from Cooking With Carlee
Guava Mimosas from Seduction in the Kitchen
Guava Moscow Mule from Love and Confections
Lightening Lavender Margarita from A Kitchen Hoor's Adventures
Mango Mimosa from April Golightly
Rum Punch for Brunch! from Hardly A Goddess
Sparkling Lavender Lemonade from Snacks and Sips
Strawberry Lavender Smoothie from Eat Move Make
BrunchWeek Appetizers and Salads:
Keto Chicken Salad from Platter Talk
Pecan Grape Salad from For the Love of Food
BrunchWeek Egg Dishes:
Baked Eggs with Mushroom and Asparagus from Caroline's Cooking
Baked Hash Brown Egg Cups from Creative Southern Home
Breakfast Pizza from Kate's Recipe Box
Cheesy Scrambled Egg Stuffed Popovers from Jolene's Recipe Journal
Fried Green Tomato BLT Benedicts from The Spiffy Cookie
Ham, Egg, & Spinach Breakfast Bites from Sweet Beginnings
Roasted Carrot and Beet Frittatas from Culinary Adventures with Camilla
Sausage, Egg, and Cheese Breakfast Bake from Hezzi-D's Books and Cooks
Sheet Pan Mexican Frittata from Strawberry Blondie Kitchen
Soy-Brined Hard-Boiled Eggs from Shockingly Delicious
The Best Avocado Toast from Simply Healthyish Recipes
BrunchWeek Breads, Grains, and Pastries:
Chocolate Chip Cream Cheese Stuffed Muffins from Big Bear's Wife
Funfetti Cinnamon Rolls from Cookaholic Wife
How to Build A Crepe Bar from The Crumby Kitchen
Salted Caramel Peach Sweet Rolls from The Redhead Baker
BrunchWeek Main Dishes:
Cheesy Baked Breakfast Tacos from Rants From My Crazy Kitchen
BrunchWeek Fruits, Vegetables and Sides:
Mashed Potato, Cheddar & Bacon Waffles from Tip Garden
Zucchini Cheese Pancakes from Karen's Kitchen Stories
BrunchWeek Desserts:
Chocolate Banana Cookies with Sprinkles from Who Needs A Cape?
Cinnamon Roll Cake from Books n' Cooks
Espresso Banana Bread from PasstheSushi
Spring Blooms Cake from The Mandatory Mooch
Vegan Coffee Cinnamon Rolls from The Baking Fairy
Cheesy Hash Brown Nests
cheesy hash browns, pressed into muffins cups and then baked with an egg
Ingredients
- 2 cups shredded frozen hash browns, thawed
- 1/2 cup Shredded Bacon Cheddar Cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
-
preheat oven to 425 degrees
-
In a medium bowl mix together the thawed hash browns, cheese, salt and pepper
-
Spray a muffin tin with cooking spray
-
Drop 1/4 cup of the hash brown mixture into each muffin cup
-
With your fingers press the hash browns gently to the bottom and up the sides.
-
Spritz the top of each hash brown nest with cooking spray
-
Bake for 11-15 minutes or until golden brown
-
cool for 5 minutes
-
Crack an egg into each “nest”
-
Bake for 13-15 minutes or until yolk is set.
Don’t forget to Pin to Pinterest
I’ve been meaning to try some sort of egg + hash brown cup forever – they seem like a great grab & go breakfast. Maybe now I’ll actually make that happen!