Breakfast Hack: Hash Brown Egg Cups

Imagine a breakfast so delightful that each bite feels like a mini celebration of flavor and texture. Enter the world of Hash Brown Egg Cups—a genius breakfast hack that's about to become your new favorite morning ritual. Picture this: a crispy hash brown nest cradling a golden, fluffy egg, with savory bacon, vibrant bell peppers, and fresh spinach all coming together in perfect harmony.

Whether you’re gearing up to host a brunch that’ll have everyone raving, prepping meals for the week ahead, or simply need a grab-and-go breakfast that doesn’t compromise on taste or satisfaction, these egg cups are your answer. Ready to start your day with a delicious bang? Let’s dive into this breakfast game-changer!

Hash Brown Egg Cups Photo By: Insanely Good Recipes

Hash Brown Egg Cups

Recipe from Insanely Good Recipes

Servings: 12 servings

Prep time: 15 minutes

Cooking time: 30 minutes

Ingredients

• 3 cups shredded hash browns, thawed and patted dry

• 2 tablespoons butter, melted

• 1⁄2 teaspoon salt, divided

• 1⁄4 teaspoon black pepper, divided

• 1⁄2 cup cooked, crumbled bacon

• 1⁄2 cup diced red bell pepper

• 1⁄2 cup chopped baby spinach

• 1 cup shredded cheddar cheese, divided

• 8 large eggs

• 1⁄4 cup milk

Instructions

1. Preheat the oven to 400°F. Lightly spray a 12-cup muffin tin with nonstick cooking spray.

2. In a bowl, mix the thawed hash browns with the melted butter, 1/4 teaspoon salt, and a pinch of black pepper. Divide the mixture evenly among the muffin cups. Using greased fingers or a 1/4-cup measuring cup, press the hash browns firmly into the bottom and up the sides of each cup to create a nest. Bake for 15 minutes until the edges are golden brown.

3. Sprinkle the bacon, bell peppers, spinach, and 1/2 cup of the cheddar cheese evenly into the baked hash brown cups.

4. In another bowl, whisk together the eggs, milk, remaining 1/4 teaspoon salt, and a pinch of black pepper. Pour the egg mixture evenly over the toppings in each cup, filling to about 3/4 full. Sprinkle the remaining 1/2 cup cheese on top.

5. Reduce the oven temperature to 350°F. Bake the egg cups for 13-15 minutes until the eggs are set and puffed. The eggs will rise tall but fall a bit as they cool.

6. Remove from the oven and let cool for a few minutes. Run a butter knife or small rubber spatula around the edges to loosen the cups, then carefully remove them from the tin. Serve warm or at room temperature.