Description
These Hash Brown Egg Cups are a delicious and satisfying breakfast treat. Crispy on the outside from baked hash browns and filled with a creamy mixture of eggs, cottage cheese, and sharp cheddar cheese, they’re perfect for meal prep or a hearty morning meal. Baked to perfection in a muffin tin, these cups combine savory flavors and convenient single servings.
Ingredients
Hash Brown Base
- 20 oz refrigerated hash brown potatoes
Egg Mixture
- 8 eggs
- 1 1/4 tsp salt
- ½ cup cottage cheese
- 1 cup freshly grated sharp cheddar cheese
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 400 degrees Fahrenheit and thoroughly spray a muffin tin with cooking spray, ensuring each cup is well coated to prevent sticking.
- Form Hash Brown Cups: Evenly distribute the refrigerated hash brown potatoes into each muffin cup, pressing down firmly so that each cup is about three-quarters full.
- Bake Hash Browns: Bake the hash browns at 400 degrees Fahrenheit for 25 minutes, or until they start to brown around the edges, developing a crispy texture.
- Prepare Egg Mixture: While the hash browns bake, whisk together the eggs, cottage cheese, and salt in a large liquid measuring cup. Then, fold in the freshly grated sharp cheddar cheese until evenly combined.
- Lower Oven Temperature: Remove the hash brown cups from the oven and reduce the oven temperature to 350 degrees Fahrenheit.
- Fill with Egg Mixture: Without pressing the hash browns down again, pour the egg mixture evenly over the baked hash brown cups, allowing the mixture to settle between the layers.
- Bake Egg Cups: Return the muffin tin to the oven and bake at 350 degrees Fahrenheit for 17-19 minutes, or until the egg mixture is fully set.
- Cool and Remove: Use a mini rubber spatula to carefully remove the egg cups from the muffin tin and transfer them onto a wire cooling rack before serving.
Notes
- Do not press the hash browns down again after baking, as this changes the texture of the cups.
- Ensure the muffin tin is well greased to prevent sticking and make removal easier.
- These egg cups can be stored in the refrigerator for up to 3 days and reheated for a quick breakfast.
- Feel free to add cooked bacon, ham, or chopped veggies to customize the egg cups.
- Using sharp cheddar cheese gives a nice tangy flavor, but you can substitute with your favorite cheese.
- Prep Time: 10 minutes
- Cook Time: 43 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
