Introduction

Hashbrown Breakfast Cups are the perfect way to start your morning — crispy, cheesy, and packed with flavor in every bite! These little breakfast delights combine shredded hashbrowns, eggs, cheese, and your favorite breakfast toppings baked into a convenient handheld cup. Whether you’re feeding a crowd, meal prepping for the week, or just craving something warm and comforting, these cups are an easy and delicious choice.

Ingredients

• 3 cups frozen shredded hashbrowns (thawed and well-drained)
• 2 tablespoons melted butter
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder (optional)
• ½ teaspoon paprika (optional, for color and flavor)
• 6 large eggs
• ¼ cup milk
• ½ cup shredded cheddar cheese (plus more for topping)
• 4 slices cooked bacon, crumbled (or diced ham or sausage)
• 2 green onions, finely sliced

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin generously with non-stick spray or butter.
2. Prepare Hashbrown Crust: In a large bowl, mix thawed hashbrowns, melted butter, salt, pepper, garlic powder, and paprika.
3. Form the Cups: Spoon about 2–3 tablespoons of the hashbrown mixture into each muffin cup. Press firmly on the bottom and up the sides to form a small nest.
4. Bake the Crust: Bake for 15–20 minutes, or until edges are golden brown and crisp. Remove from oven and reduce temperature to 375°F (190°C).
5. Prepare Egg Filling: In a medium bowl, whisk together eggs, milk, salt, and pepper. Stir in cheese, bacon, and green onions.
6. Fill the Cups: Pour the egg mixture evenly into each baked hashbrown cup (about ⅔ full).
7. Bake Again: Return to oven and bake for 13–15 minutes, until eggs are set and lightly golden.
8. Cool and Serve: Allow cups to cool in the pan for a few minutes before removing with a spoon or small spatula.

Description

These Hashbrown Breakfast Cups are crispy on the outside, fluffy and savory inside — like mini omelets wrapped in a golden hashbrown shell! They’re customizable and portable, making them a great choice for brunches, picnics, or busy mornings. You can make them ahead of time and reheat easily, so you’ll always have a wholesome breakfast ready to go.

Tips

• Drain hashbrowns well: Use paper towels to remove excess moisture for crispier cups.
• Customize fillings: Add bell peppers, mushrooms, or spinach for extra flavor and nutrition.
• Use a silicone muffin pan: Makes removal and cleanup easier.
• Meal prep tip: Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
• For extra crispiness: After baking, place cups under the broiler for 1–2 minutes.

Correction

If your cups turn soggy, it’s likely the hashbrowns weren’t drained enough or the crust wasn’t baked long enough before adding the eggs. Make sure to bake until golden and crisp before filling.