Easy Hash Brown Egg Cups Recipe: A Delicious and Savory Breakfast Bite

There’s something undeniably satisfying about starting your day with a warm, savory breakfast, and these Hash Brown Egg Cups hit all the right notes. Crispy on the outside, cheesy on the inside, and bursting with flavor from bacon, bell peppers, and spinach, this recipe is a must-try for anyone who loves a hearty breakfast. Whether you're prepping for a busy weekday morning or a weekend brunch, these little egg cups are not only easy to make, but also packed with protein and veggies, giving you the perfect energy boost for the day.

Photo byInsanelyGoodRecipes

I discovered this delightful recipe on Insanely Good Recipes, and I couldn’t wait to share it with you! I’ve made a few tweaks here and there, but the core idea remains the same—a delicious, filling breakfast option that you can make ahead of time.

A Brief History of Hash Browns

Hash browns have been a staple in American breakfasts for over a century. Originally popularized in the late 1800s, they quickly became a breakfast favorite due to their simplicity and satisfying crunch. When paired with eggs in this recipe, hash browns act as the perfect crispy nest, complementing the soft and fluffy egg mixture.

Ingredients

• 3 cups shredded hash browns, thawed and patted dry
• 2 tablespoons butter, melted
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 1/2 cup cooked, crumbled bacon
• 1/2 cup diced red bell pepper
• 1/2 cup chopped baby spinach
• 1 cup shredded cheddar cheese, divided
• 8 large eggs
• 1/4 cup milk

Instructions

1. Preheat your oven to 400°F. Lightly spray a 12-cup muffin tin with nonstick cooking spray.
2. In a mixing bowl, combine the thawed hash browns, melted butter, 1/4 teaspoon salt, and a pinch of black pepper. Divide the mixture evenly among the muffin cups. Using greased fingers or a 1/4-cup measuring cup, press the hash browns firmly into the bottom and up the sides of each cup to form a nest.
3. Bake for 15 minutes, or until the edges are golden brown.
4. Add the filling: Sprinkle the cooked bacon, diced bell peppers, spinach, and 1/2 cup of the cheddar cheese into the baked hash brown nests.
5. In another bowl, whisk together the eggs, milk, remaining 1/4 teaspoon salt, and a pinch of black pepper. Pour the egg mixture evenly over the toppings in each cup, filling them to about 3/4 full. Top with the remaining 1/2 cup cheese.
6. Reduce the oven temperature to 350°F. Bake for another 13-15 minutes, or until the eggs are set and puffed. The eggs will rise during baking but settle as they cool.
7. Remove the egg cups from the oven and let them cool for a few minutes. Run a butter knife or small spatula around the edges to loosen the cups, then carefully remove them from the tin.
8. Serve warm or at room temperature. These are great for a quick breakfast or even as a grab-and-go snack!

Tips and Variations

• Vegetarian Option: Swap out the bacon for sautéed mushrooms or your favorite vegetarian sausage.
• Spice it Up: Add a dash of hot sauce or a sprinkle of crushed red pepper flakes to the egg mixture for a spicy kick.
• Make it Gluten-Free: This recipe is naturally gluten-free since we’re using hash browns instead of bread.
• Storage Tip: These egg cups can be stored in the fridge for up to 3 days. Simply reheat them in the microwave for a quick breakfast on the go.

Perfect Pairings

These hash brown egg cups are versatile and can be paired with a variety of sides. Try serving them with a fresh fruit salad or a side of avocado toast for a balanced and nutritious meal.

Final Thoughts

Did you enjoy this Hash Brown Egg Cups Recipe? Let me know in the comments below and share your own creative twists on this breakfast favorite! Be sure to follow for more delicious and easy-to-make recipes. You’ll never miss out on the perfect meal to start your day right!