Have you ever found yourself staring at the same old breakfast options, feeling rather uninspired? I’ve got something that’ll jazz up your morning meal—Scrambled Egg Hash Brown Cups. They’re easy to make, incredibly tasty, and perfect for those busy mornings or leisurely brunches. Picture this: crispy hash browns hugging fluffy, cheesy scrambled eggs, with a hint of smoky bacon and veggies. Sounds amazing, right?
What are Scrambled Egg Hash Brown Cups?
In case you’ve never come across them, scrambled egg hash brown cups are delightful, individual breakfast servings made by baking seasoned hash browns in a muffin tin until they’re crispy and then filling them with scrambled eggs, cheese, bacon, and veggies. They’re not only adorable but also practical—perfect for meal prepping or serving to a crowd.
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Why This Recipe Works
You might be wondering what makes this recipe a must-try. First, the crispy hash brown base adds a satisfying crunch. Then there’s the fluffy scrambled egg filling, packed with protein and flavor from the bacon and cheese. The green bell peppers and onions add a pop of freshness and color. All these elements make for a well-rounded, hearty breakfast or brunch option that’ll keep you full and satisfied.
What You’ll Need to Make This Dish
To whip up these scrumptious cups, you’ll need:
- 6 large eggs
- 1/2 cup of 2% milk
- 1/8 teaspoon of sea salt
- 1 tablespoon of unsalted butter
- 1 package (20 ounces) of refrigerated Southwest-style hash brown potatoes
- 1-1/4 cups of shredded sharp cheddar and Monterey Jack cheese blend, divided
- 10 slices of thick-cut bacon, cooked and crumbled
- 1/2 cup of finely chopped green bell pepper
- 1/4 cup of diced onions
- 1/2 teaspoon of smoked paprika
How to Make Scrambled Egg Hash Brown Cups
Step 1: Prepare the Ingredients
First things first, gather all your ingredients. Make sure the bacon is cooked and crumbled, the bell peppers and onions are finely chopped, and your hash browns are ready.
Step 2: Preheat the Oven
Preheat your oven to 425°F (220°C). This ensures your hash browns will get crispy.
Step 3: Make the Hash Brown Cups
Spray a 12-cup muffin tin generously with nonstick cooking spray. Divide the hash browns among the muffin cups, pressing firmly into the bottom and up the sides to form a cup shape. This makes for a crispy, delightful base.
Step 4: Bake the Hash Brown Cups
Put the muffin tin in the oven and bake for about 15-20 minutes or until the edges of the hash browns are golden brown.
Step 5: Prepare the Egg Mixture
While your hash brown cups are baking, whisk together the eggs, milk, sea salt, and smoked paprika in a medium bowl. Melt the butter in a skillet over medium heat, and add the egg mixture. Cook, stirring frequently, until just set but still a bit runny.
Step 6: Add the Cheese, Bacon, and Veggies
Remove the skillet from heat and gently stir in 1 cup of the cheese blend, cooked bacon, bell pepper, and onions. This combination will melt into a mouthwatering filling.
Step 7: Fill the Hash Brown Cups
Once the hash brown cups are golden and crispy, take them out of the oven. Reduce the oven temperature to 350°F (175°C). Spoon the scrambled egg mixture into each cup, dividing it evenly.
Step 8: Top with More Cheese
Sprinkle the remaining cheese over the top. Pop the muffin tin back into the oven for another 5-7 minutes, or until the cheese is melted and bubbly.
Step 9: Serve and Enjoy
Let the cups cool for a few minutes before serving. They’ll come out easily from the muffin tin with a little help from a spoon. Enjoy your cozy, delicious breakfast!
Tips for Making the Perfect Scrambled Egg Hash Brown Cups
- Pre-Cook the Hash Browns: Be sure to press and bake the hash browns well to ensure they get crispy.
- Don’t Overcook the Eggs: The eggs will cook a bit more when they’re baked in the oven, so keep them slightly underdone on the stovetop.
- Use Generous Nonstick Spray: This will help in easily popping out the hash brown cups without sticking.
- Cool Slightly Before Removing: This ensures that the cups hold their shape and don’t fall apart.
- Customize Your Fillings: Feel free to substitute the bacon, cheese, and veggies with your favorite ingredients.
How to Store Leftovers
Leftovers can be a lifesaver during busy weekdays. Store your hash brown cups in an airtight container in the refrigerator for up to 3 days. When you’re ready to reheat, simply pop them in the microwave for about 30 seconds, or warm them in the oven at 350°F (175°C) for around 10 minutes.
Nutrition Information
Serving Suggestions for Scrambled Egg Hash Brown Cups
Serve with Fresh Salsa: Top each cup with a dollop of fresh salsa to add a zesty, refreshing touch.
Add Avocado Slices: Creamy avocado complements the crispy hash brown and fluffy eggs beautifully.
Accompany with a Green Salad: A light green salad with a simple vinaigrette can provide a perfect balance to the rich flavors of the cups.
Pair with Fresh Fruit: Serve these cups with a side of fresh fruit like berries or an orange to balance out the savory with some natural sweetness.
Ingredient Alternatives
Vegetarian Substitute for Bacon: Use vegetarian bacon or smoked tempeh if you want to go meatless.
Dairy-Free Cheese: Substitute the cheese with dairy-free options without compromising flavor.
Gluten-Free Hash Browns: Ensure your hash browns are gluten-free, although most refrigerated hash browns are naturally gluten-free.
Alternative Veggies: Feel free to use red bell peppers, spinach, or mushrooms instead of green bell peppers and onions.
Equipment
- 12-cup muffin tin
- Nonstick cooking spray
Ingredients
- 6 large eggs
- 1/2 cup of 2% milk
- 1/8 teaspoon of sea salt
- 1 tablespoon of unsalted butter
- 1 package 20 ounces of refrigerated Southwest-style hash brown potatoes
- 1-1/4 cups of shredded sharp cheddar and Monterey Jack cheese blend divided
- 10 slices of thick-cut bacon cooked and crumbled
- 1/2 cup of finely chopped green bell pepper
- 1/4 cup of diced onions
- 1/2 teaspoon of smoked paprika
Instructions
Step 1: Prepare the Ingredients
- First things first, gather all your ingredients. Make sure the bacon is cooked and crumbled, the bell peppers and onions are finely chopped, and your hash browns are ready.
Step 2: Preheat the Oven
- Preheat your oven to 425°F (220°C). This ensures your hash browns will get crispy.
Step 3: Make the Hash Brown Cups
- Spray a 12-cup muffin tin generously with nonstick cooking spray. Divide the hash browns among the muffin cups, pressing firmly into the bottom and up the sides to form a cup shape. This makes for a crispy, delightful base.
Step 4: Bake the Hash Brown Cups
- Put the muffin tin in the oven and bake for about 15-20 minutes or until the edges of the hash browns are golden brown.
Step 5: Prepare the Egg Mixture
- While your hash brown cups are baking, whisk together the eggs, milk, sea salt, and smoked paprika in a medium bowl. Melt the butter in a skillet over medium heat, and add the egg mixture. Cook, stirring frequently, until just set but still a bit runny.
Step 6: Add the Cheese, Bacon, and Veggies
- Remove the skillet from heat and gently stir in 1 cup of the cheese blend, cooked bacon, bell pepper, and onions. This combination will melt into a mouthwatering filling.
Step 7: Fill the Hash Brown Cups
- Once the hash brown cups are golden and crispy, take them out of the oven. Reduce the oven temperature to 350°F (175°C). Spoon the scrambled egg mixture into each cup, dividing it evenly.
Step 8: Top with More Cheese
- Sprinkle the remaining cheese over the top. Pop the muffin tin back into the oven for another 5-7 minutes, or until the cheese is melted and bubbly.
Step 9: Serve and Enjoy
- Let the cups cool for a few minutes before serving. They’ll come out easily from the muffin tin with a little help from a spoon. Enjoy your cozy, delicious breakfast!
Notes
- Pre-Cook the Hash Browns: Be sure to press and bake the hash browns well to ensure they get crispy.
- Don’t Overcook the Eggs: The eggs will cook a bit more when they’re baked in the oven, so keep them slightly underdone on the stovetop.
- Use Generous Nonstick Spray: This will help in easily popping out the hash brown cups without sticking.
- Cool Slightly Before Removing: This ensures that the cups hold their shape and don’t fall apart.
- Customize Your Fillings: Feel free to substitute the bacon, cheese, and veggies with your favorite ingredients.
Nutrition
Frequently Asked Questions
Q1: Can I make these ahead of time and freeze them?
Yes, you can! After baking, let the cups cool completely, then transfer them to a baking sheet to flash freeze. Once frozen, store them in an airtight container or freezer bag. Reheat in the oven for best results.
Q2: Can I use sweet potatoes instead of regular hash browns?
Absolutely! Sweet potato hash browns will add a unique flavor and an extra boost of nutrients.
Q3: How can I make these spicier?
For a spicy kick, add some finely chopped jalapeños to the egg mixture or sprinkle some red pepper flakes on top before baking.
Q4: Are these cups kid-friendly?
Definitely. Most kids love the combination of eggs, cheese, and crispy hash browns. You can also customize the ingredients to suit your child’s preferences.
Q5: What’s the best way to avoid the cups from sticking to the muffin tin?
Using a generous amount of nonstick spray is key. You can also consider using silicone muffin cups for easy removal.
Q6: Can I add more vegetables to these cups?
Of course! Feel free to add more veggies like tomatoes, mushrooms, or spinach to make these cups even more nutritious.
Conclusion
Scrambled egg hash brown cups are a game-changer for breakfast and brunch. They’re easy to make, versatile, and perfect for meal prepping. Whether you’re looking to impress guests or simply want a quick, hearty breakfast option, these cups have got you covered. Give them a try, and they might just become your new breakfast favorite. Enjoy!
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more