Hash Brown Breakfast Cups Recipe by Tasty

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Ingredients

for 12 cups

20 oz
frozen shredded hash brown, thawed (565 g)
1 ¼ cups
shredded cheddar cheese, shredded (125 g)
1 tablespoon
olive oil
12 eggs
salt, to taste
pepper, to taste

Preparation

In a bowl, combine hash browns, one cup of cheddar (100 g), salt, pepper, and olive oil.
Divide hash brown mixture into the cups of a 12-cup muffin tin. Press the hash browns down firmly along the shape of the cups. Bake at 400°F (200°C) for 20 minutes to set the cups.
Crack an egg into each cup and sprinkle some salt, pepper, and the remaining cheddar on top. Bake again at 350°F (180°C) for 13-15 minutes, or until the egg whites have set.
After they have cooled, remove cups by running a knife along their edges. Serve with all the toppings you desire!
Enjoy!

Tips

the_musical_ewok

The recipe was amazing! Made it for mothers day and loved it. We found that adding egg to the hash browns helps in addition to the oil,
2 months ago Helpful (3)
gmokiwi06

The recipe was good on its own but, it was better with spinach and cherry tomatoes chopped on half.
3 months ago Helpful (3)
2163910886

Really tasty. Unfortunately I added too much oil to the hash browns & made them greasy 😞. I scrambled the eggs & added some breakfast sausage.
19 days ago Helpful (0)

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