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:
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
- 6 eggs
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!