Go Back
Breakfast is often heralded as the most important meal of the day, setting the tone for both your energy levels and productivity. In recent years, breakfast cups have surged in popularity, offering a convenient and creative way to enjoy a hearty morning meal. These delightful little servings are not just eye-catching; they also cater to busy lifestyles, allowing for quick preparation and easy customization. Among the myriad of breakfast cup recipes, the Golden Hash Brown Egg Breakfast Cups stand out as a unique twist on traditional breakfast favorites, combining crispy hash browns and fluffy eggs into a delightful handheld option.

Golden Hash Brown Egg Breakfast Cups

Discover the ultimate morning treat with Golden Hash Brown Egg Breakfast Cups! These delicious, portable wonders combine crispy hash browns with fluffy eggs for a satisfying start to your day. Perfect for meal prep, you can customize them to fit any dietary needs by adding your favorite veggies or proteins. Enjoy a nutritious breakfast without the fuss while saving time on busy mornings. With easy preparation and a variety of flavors, these breakfast cups are sure to become a family favorite!
Print Recipe Pin Recipe

Ingredients
  

2 cups frozen hash browns, thawed

1 cup shredded cheddar cheese

6 large eggs

1/2 cup milk

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Salt and pepper to taste

1/2 cup diced bell peppers (any color)

1/4 cup chopped green onions

Cooking spray or olive oil for greasing

Instructions
 

Preheat the oven: Preheat your oven to 400°F (200°C).

    Prepare the muffin tin: Grease a 12-cup muffin tin with cooking spray or lightly coat it with olive oil to prevent sticking.

      Make the hash brown crust: In a large bowl, combine the thawed hash browns, half of the shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined.

        Form the crust cups: Divide the hash brown mixture evenly among the 12 muffin cups. Press the mixture firmly against the bottom and up the sides to form cups, creating a solid and even base.

          Pre-bake the crusts: Place the muffin tin in the preheated oven and bake for about 15-20 minutes, or until the hash brown crusts are golden brown and crispy. Keep an eye on them to avoid over-baking.

            Prepare the egg mixture: In a medium bowl, whisk together the eggs, milk, salt, and pepper until smooth. Stir in the diced bell peppers and chopped green onions.

              Fill the hash brown cups: Once the crusts are done, take the muffin tin out of the oven and carefully pour the egg mixture into each hash brown cup, filling them about three-quarters full.

                Top with cheese: Sprinkle the remaining shredded cheddar cheese evenly on top of the egg-filled cups.

                  Bake again: Return the muffin tin to the oven and bake for an additional 15-18 minutes, or until the eggs are set and the cheese is melted and bubbly.

                    Cool and serve: Allow the breakfast cups to cool for a few minutes before gently removing them from the muffin tin. Serve warm as a delightful breakfast option or as a grab-and-go meal!

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12