Crispy Hash Brown Cups with Baked Eggs
I really like this breakfast. I mean I love bacon and eggs, who doesn’t? And I love my hash browns extra crispy with some added cheese. So putting these together is just a fun way to make breakfast and enjoy all my favorite ingredients. These are cheesy and crispy hash browns baked to a golden brown and filled with sunny side up eggs. So good. So easy to make.
Crispy Hash Brown Cups with Baked Eggs
Divide the hash brown mixture among the muffin tin cups (they will be very full but will shrink as they bake), pressing the potatoes into the bottoms and up the sides of each cup.
Bake the hash brown cups for 20 minutes then remove them from the oven and using a dry measuring cup or spoon, push down the centers of the muffins to make enough room for the eggs. Reduce the oven temp to 350 degrees.
Crack an egg into each cup and sprinkle some salt and pepper. Bake again at 350 degrees for 12-15 minutes, or until the egg whites have set and the egg is the way you like them.
Remove the hash brown cups from the oven and let them cool for at least 10 minutes in the muffin tin before running a sharp knife around the edges to release them.
Top the hash brown cups with the chopped fresh chives or parsley and serve.
Store leftovers in the refrigerator. Enjoy!
Photography is the property of and copyrighted to Welcome Home.
Crispy Hash Brown Cups with Baked Eggs
1 (20-oz.) package refrigerated hash browns
1 cup shredded cheddar cheese
4 tablespoons butter, melted
6-12 large eggs (depending on how many you want to make)
Preheat the oven to 400 degrees. Grease a muffin tin with cooking spray.
In a medium bowl, combine the hash browns, shredded cheddar cheese and melted butter. Add salt and pepper and stir until combined.
Divide the hash brown mixture among the muffin tin cups (they will be very full but will shrink as they bake), pressing the potatoes into the bottoms and up the sides of each cup.
Bake the hash brown cups for 20 minutes then remove them from the oven and using a dry measuring cup or spoon, push down the centers of the muffins to make enough room for the eggs. Reduce the oven temp to 350 degrees.
Crack an egg into each cup and sprinkle some salt and pepper. Bake again at 350 degrees for 12-15 minutes, or until the egg whites have set and the egg is the way you like them.
Remove the hash brown cups from the oven and let them cool for at least 10 minutes in the muffin tin before running a sharp knife around the edges to release them.
Top the hash brown cups with the chopped fresh chives or parsley and serve.
Store leftovers in the refrigerator. Enjoy!
Photography is the property of and copyrighted to Welcome Home.
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