Hash Brown Breakfast Cups
Ingredients:
2 cups frozen hash browns, thawed
1/4 cup melted butter
1/2 cup shredded cheddar cheese
6 large eggs
1/2 cup milk
1 cup cooked bacon or sausage, crumbled
1/2 cup diced bell peppers (red or green)
1/4 cup finely chopped onions
Salt and black pepper, to taste
1/4 tsp garlic powder
1/4 tsp paprika
Fresh parsley, chopped (optional, for garnish)
Directions:
Preheat Oven:
Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin with cooking spray or line with paper liners.
Prepare Hash Browns:
In a large bowl, combine the thawed hash browns with melted butter. Mix well.
Press the hash brown mixture evenly into the bottom and up the sides of each muffin cup to form a crust.
Bake Hash Brown Cups:
Bake the hash brown cups in the preheated oven for 15 minutes, or until they start to turn golden brown. Remove from the oven and set aside.
Prepare Egg Mixture:
In a separate bowl, whisk together the eggs and milk. Season with salt, black pepper, garlic powder, and paprika.
Assemble Breakfast Cups:
Evenly distribute the crumbled bacon or sausage, diced bell peppers, and chopped onions among the partially baked hash brown cups.
Pour the egg mixture over the fillings in each cup. Sprinkle shredded cheddar cheese on top.
Bake:
Return the muffin tin to the oven and bake for an additional 15-20 minutes, or until the egg is set and the cheese is melted and bubbly.
Serve:
Allow the breakfast cups to cool slightly before removing them from the muffin tin. Garnish with fresh parsley if desired.
Prep Time: 15 minutes | Cook Time: 30-35 minutes | Total Time: 45-50 minutes
Kcal: Approximately 250 kcal per serving (1 cup) | Servings: 12