Hashbrown Breakfast Cups
Our Hashbrown Breakfast Cups are a simple three-ingredient breakfast featuring crispy hash browns, baked eggs, and melted cheddar cheese. These easy, grab-and-go breakfast cups are baked in a muffin tin for a convenient and satisfying meal, served with fruit on the side for a balanced start to the day.
Prep Time
45 min
Total Time
45 min
Servings
6
Ingredients
Pantry
6 Fruit Cups
Fridge and Freezer
1 20-oz bag Frozen Hashbrowns
1 8-oz bag Cheddar Cheese
12 Eggs
Directions
Wash hands with soap and water. Preheat the oven to 400 degrees. Grease a 12-cup muffin tin.
In a bowl, combine hash browns, one cup of cheese, a little oil, and season with salt and pepper. Divide hash brown mixture into the cups of a 12-cup muffin tin. Press the hash browns down firmly along the shape of the cups.
Bake at 400°F for 20 minutes to set the cups. Remove from the oven and reduce the temperature to 350 degrees.
Crack an egg into each cup and sprinkle some salt, pepper, and the remaining cheddar on top. Bake again at 350°F for 13-15 minutes, or until the egg whites have set.
After they have cooled, remove cups by running a knife along their edges. Serve with fruit on the side. This recipe makes 6 servings, 1 serving is 2 hashbrown cups. Refrigerate leftovers within 2 hours.
*Nutrition information does not include fruit.
*Check hash brown packaging for allergens.