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Scrambled Egg Hash Brown Cups

Scrambled Egg Hash Brown Cups

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. 
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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Course: Breakfast
Cuisine: American
Keyword: Scrambled Egg Hash Brown Cups
Servings: 12 Servings
Calories: 180kcal
Author: Rebecca Novak

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

Calories: 180kcal
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