Go Back
Golden Hash Brown Egg Breakfast Cups offer a delightful twist on traditional breakfast fare, combining the crispy texture of golden hash browns with the fluffy goodness of scrambled eggs. This innovative recipe is perfect for anyone looking to elevate their morning routine, whether you have a busy schedule or are enjoying a leisurely weekend brunch. The beauty of these breakfast cups lies in their simplicity and versatility, allowing you to customize them to suit your taste preferences and dietary needs.

Golden Hash Brown Egg Breakfast Cups

Start your mornings off right with these delicious Golden Hash Brown Egg Breakfast Cups! This recipe combines the crispy perfection of hash browns with fluffy, flavorful scrambled eggs. Perfect for busy weekdays or leisurely brunches, these customizable breakfast cups are easy to prepare and serve. Learn how to mix and match ingredients to cater to your tastes and dietary needs, making every breakfast special. Enjoy a satisfying meal that brings a delightful crunch to your table!
Print Recipe Pin Recipe

Ingredients
  

2 cups shredded russet potatoes (about 2 medium potatoes)

1/2 cup shredded cheddar cheese

1/4 cup grated Parmesan cheese

1/4 cup green onions, finely chopped

4 large eggs

1/4 cup milk

1 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

Cooking spray or olive oil for greasing the muffin tin

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin with cooking spray or brush with olive oil to prevent sticking.

    Prepare the Hash Brown Base: In a large bowl, combine the shredded russet potatoes, shredded cheddar cheese, grated Parmesan cheese, green onions, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly distributed.

      Form the Cups: Take about a 1/4 cup of the potato mixture and press it firmly into the bottom and up the sides of each muffin cup, forming a cup shape. Make sure the layer is compact to hold the egg filling.

        Bake the Hash Brown Cups: Place the muffin tin in the preheated oven and bake for about 20 minutes, or until the edges of the potato cups are golden brown and crisp.

          Prepare the Egg Mixture: While the hash brown cups are baking, in a separate bowl, whisk together the eggs, milk, and a pinch of salt and pepper until well combined.

            Fill the Hash Brown Cups: Once the hash brown cups are golden and crispy, remove them from the oven. Carefully pour the egg mixture into each cup, filling them to the top. You can add extra toppings like diced bell peppers or crumbled bacon on top if desired.

              Bake Again: Return the muffin tin to the oven and bake for an additional 15-18 minutes, or until the egg is set and slightly puffed up. The tops should be just starting to turn golden.

                Cool and Serve: Once baked, remove the muffin tin from the oven and let the cups cool for a few minutes before gently removing them with a fork or small spatula. Serve warm, garnished with additional green onions if desired.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 12