Hash Brown Egg Cups Recipe
Hash Brown Egg Cups are crispy potato nests filled with fluffy eggs and melted cheese.This easy gluten-free breakfast is perfect for meal prep.Ready in under 45 minutes with a dairy-free option included.
Ingredients
- 4 cups shredded hash browns fresh or thawed frozen potatoes
- 2 tablespoons olive oil
- 8 large eggs
- 1 cup shredded cheddar cheese
- 2 green onions finely sliced
- 1/2 teaspoon garlic powder
- 1 teaspoon salt divided
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 1 tablespoon fresh parsley chopped
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 400°F (200°C). Generously grease a 12-cup muffin tin with oil or nonstick spray.
Step 2: Season the Potatoes
- In a large mixing bowl, combine the shredded hash browns with olive oil, garlic powder, paprika, and half of the salt and pepper.
Step 3: Form the Hash Brown Cups
- Press about 1/3 cup of the potato mixture into each muffin cup. Push the potatoes firmly up the sides to create small wells.
Step 4: Bake the Potato Crusts
- Bake the potato cups for 15–20 minutes until the edges are golden brown and crispy.
Step 5: Prepare the Egg Filling
- In another bowl, whisk the eggs with the remaining salt, pepper, and sliced green onions.
Step 6: Assemble the Hash Brown Egg Cups
- Pour the egg mixture evenly into each baked potato cup. Top with shredded cheddar cheese.
Step 7: Finish Baking
- Return the muffin tin to the oven and bake for another 10–12 minutes, or until the eggs are fully set and the cheese is melted.
Step 8: Garnish and Serve
- Allow the Hash Brown Egg Cups to cool for a few minutes before gently removing them with a knife or spatula. Garnish with fresh parsley and serve warm.
Notes
- Replace cheddar cheese with dairy-free shredded cheese if needed.
- Serve with fresh fruit, avocado slices, or a green salad.
- Add chili flakes or hot sauce for a spicy variation.
- These breakfast cups are excellent for weekly meal prep.