Hash Brown Breakfast Cups Recipe
Ingredients:
3 cups frozen shredded hash browns, thawed
2 tablespoons melted butter
Salt and pepper, to taste
1/2 cup shredded cheddar cheese, divided
1/4 cup diced cooked bacon, ham, or sausage (optional)
6 large eggs
2 tablespoons milk
Chopped green onions or chives for garnish (optional)
Non-stick cooking spray
Instructions:
Preheat the oven:
Set the oven to 400°F (200°C) and grease a 12-cup muffin tin with non-stick cooking spray.
Prepare the hash brown mixture:
In a bowl, mix the thawed hash browns, melted butter, salt, pepper, and 1/4 cup shredded cheddar cheese.
Form the hash brown cups:
Scoop about 1/4 cup of the hash brown mixture into each muffin cup. Press down and up the sides to form a cup shape.
Bake the hash brown cups:
Place the muffin tin in the oven and bake for 15-20 minutes, or until the hash browns are golden brown and crisp.
Prepare the egg mixture:
In a separate bowl, whisk together the eggs and milk, then season with a pinch of salt and pepper.
Fill the cups:
Remove the hash brown cups from the oven. Divide the cooked bacon, ham, or sausage (if using) among the cups, then pour the egg mixture evenly into each cup. Sprinkle the tops with the remaining 1/4 cup of cheese.
Bake again:
Return the muffin tin to the oven and bake for 12-15 minutes, or until the eggs are set and the cheese is melted.
Garnish and serve:
Let the Hash Brown Breakfast Cups cool for a few minutes before removing them from the tin. Garnish with chopped green onions or chives, if desired, and serve warm.