Description

Baked Hash Brown Egg Cups are crispy on the outside, soft in the middle, and absolutely satisfying. Shredded potato nests baked into a muffin tin and filled with eggs and cheese make a hearty and impressive brunch bite everyone will love.

Ingredients

3 cups frozen shredded hash browns, thawed

12 large eggs

1/2 cup shredded cheddar cheese

2 tablespoons butter, melted

1/4 cup green onions, sliced

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon black pepper

Cooking spray

Sour cream or hot sauce for serving

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Instructions

1. Preheat the oven to 400°F and grease a 12-cup muffin pan generously with cooking spray.

2. Combine the thawed hash browns with melted butter, garlic powder, salt, and black pepper.

3. Press the hash brown mixture firmly into the bottom and up the sides of each muffin cup to form a nest.

4. Bake for 20 to 22 minutes until the edges are golden and crispy.

5. Crack one egg into each hash brown cup.

6. Sprinkle with shredded cheddar and green onions.

7. Return to the oven and bake for 12 to 15 minutes until the egg whites are set.

8. Let cool slightly and serve with sour cream or hot sauce.

Notes

Squeeze out as much moisture as possible from the thawed hash browns for the crispiest cups.

For a fully set yolk, bake 2 to 3 minutes longer.

Add a small piece of cooked bacon or sausage into the cup before adding the egg for a heartier version.