Crispy Hash Brown Egg Cups
Crispy Hash Brown Egg Cups are a delightful way to kickstart your morning! These innovative breakfast treats feature a golden, crispy hash brown base filled with fluffy eggs and your choice of cheese and veggies. Perfect for brunch gatherings or meal prep, these egg cups are not only easy to make but also customizable to suit your taste. Whether enjoyed warm from the oven or at room temperature, each bite promises a satisfying crunch followed by a savory egg filling. With minimal preparation time and the ability to freeze leftovers, Crispy Hash Brown Egg Cups make breakfast enjoyable and convenient!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 6
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 medium-sized russet potatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons olive oil
- 6 large eggs
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup diced bell peppers (optional)
- Green onions for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and peel the potatoes, then grate them using a box grater or food processor. Squeeze out excess moisture.
- In a bowl, mix grated potatoes with salt, black pepper, garlic powder, onion powder, and olive oil until well-coated.
- Grease a muffin tin and firmly press the potato mixture into each muffin cup to form a shell. Bake for 25-30 minutes until golden brown.
- In another bowl, whisk together eggs, adding salt and pepper. Fold in diced bell peppers if using.
- After cooling the baked potato cups slightly, fill them with the egg mixture and top with shredded cheese.
- Return to the oven for an additional 15-20 minutes or until eggs are set.
Nutrition
- Serving Size: 1 egg cup (approximately 130g)
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 180mg