Description
Crispy hash brown egg cups with a golden potato crust and fluffy egg center, topped with melty cheddar and fresh green onions.
Ingredients
Scale
- 3 cups shredded potatoes (frozen and thawed or freshly grated)
- 6 large eggs
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray (for greasing)
- 1/4 cup chopped green onions
Instructions
- Preheat oven to 400°F (200°C) and spray a 12-cup muffin tin with cooking spray.
- In a bowl, toss shredded potatoes with salt and pepper.
- Spoon the potato mixture into each muffin cup and press down firmly to form a cup shape.
- Bake the hash brown cups for 15 minutes until lightly golden.
- Crack an egg into each pre-baked cup, sprinkle with shredded cheddar, and season with additional pepper if desired.
- Return to oven and bake for another 10–12 minutes, until eggs are just set and cheese is melted.
- Let cool slightly, then gently loosen and remove from the tin. Top with chopped green onions.
Notes
- Squeeze excess moisture from potatoes for crispier cups.
- Use silicone muffin molds for easy removal.
- Reheat in oven or toaster oven to maintain texture.
Nutrition
- Serving Size: 2 cups
- Calories: 190
- Sugar: 1g
- Sodium: 260mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 190mg
Keywords: egg cups, hash brown cups, crispy egg muffins, breakfast meal prep, brunch ideas