Introduction
These Muffin Tin Hash Brown and Scrambled Egg Cups are your perfect solution for a make-ahead breakfast. They combine a crispy, buttery hash brown crust with fluffy scrambled eggs, smoky bacon, and melted cheese in one convenient, handheld package. You can easily customize them and have a delicious, protein-packed meal ready for your busy mornings.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 cups
Ingredients
- 20 ounce package refrigerated shredded hash brown potatoes ((like Simply Potatoes))
- 3 tablespoons butter (divided)
- ½ teaspoon all purpose seasoning ((I used Lawry’s Seasoned Salt))
- black pepper (to taste)
- 8 large eggs
- 2 tablespoons milk
- ¼ teaspoon salt
- 10 thick-sliced bacon strips (cooked and crumbled)
- ½ cup shredded sharp cheddar cheese (divided)
- ½ cup shredded Monterey Jack cheese (divided)
- 2 tablespoon chopped chives
Instructions
- Preheat your oven to 400°F (200°C). Generously grease all 12 cups of a standard muffin tin.
- In a large microwave-safe bowl, combine the refrigerated hash browns, 2 tablespoons of melted butter, the all purpose seasoning, and black pepper. Microwave on high for 3-4 minutes, or until the potatoes are hot and pliable. Stir halfway through.
- Divide the warm hash brown mixture evenly among the 12 muffin cups. Firmly press the potatoes into the bottom and up the sides of each cup to form a crust.
- Bake the hash brown crusts for 15-18 minutes, or until the edges are golden brown and starting to crisp.
- While the crusts bake, prepare the egg filling. In a medium bowl, whisk together the eggs, milk, and salt until well combined. In a non-stick skillet over medium heat, melt the remaining 1 tablespoon of butter. Pour in the egg mixture and cook, gently stirring and folding with a spatula, until the eggs are softly set and still slightly wet. Immediately remove from heat.
- Once the hash brown cups are out of the oven, reduce the oven temperature to 350°F (175°C).
- Sprinkle half of the crumbled bacon and half of each type of cheese into the bottom of the hot hash brown cups.
- Gently spoon the scrambled eggs evenly over the bacon and cheese in each cup. Top with the remaining bacon and the remaining cheeses.
- Return the muffin tin to the 350°F oven and bake for 5-7 minutes, or just until the cheese is melted.
- Let the cups cool in the tin for 5 minutes. Carefully run a knife around the edges to loosen, then use a spoon to lift them out. Garnish with chopped chives before serving.
Variations
- Mini Frittata-Style: Skip scrambling the eggs. Simply whisk the eggs, milk, salt, and pepper, then pour the mixture directly over the fillings in the baked hash brown cups. Bake at 350°F for 15-18 minutes until the eggs are set.
- Serving Ideas: Serve with a side of salsa, sour cream, or avocado slices for dipping. They also make a great appetizer for brunch gatherings when cut in half.
- Vegetable Add-Ins: After baking the crust, add a spoonful of finely diced, pre-sautéed vegetables like bell peppers, onions, or spinach before adding the eggs.
- Different Meat: Substitute the crumbled bacon with an equal amount of diced ham, crumbled breakfast sausage, or chopped Canadian bacon.
Tips for Success
- Press Firmly: When forming the hash brown crust, press the potatoes firmly and evenly. This helps them hold together and become crispier.
- Don’t Overcook Eggs: Cook the scrambled eggs just until they are softly set, as they will continue to cook slightly in the oven when assembled.
- Non-Stick is Key: Use a well-greased non-stick muffin tin or consider using silicone baking cups for effortless removal.
- Pre-Cook Bacon: Ensure your bacon is fully cooked and crisp before crumbling, as it won’t have enough time to cook through in the oven.
Storage & Reheating
Let the cups cool completely, then store them in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet in a 350°F oven for 10-12 minutes until warmed through, or microwave individual cups for 30-45 seconds.
FAQ
Can I use frozen hash browns?
It’s best to use the refrigerated variety for this recipe. Frozen hash browns contain more moisture and will not crisp up as well, resulting in a soggy crust.
Can I make these ahead of time?
Absolutely! You can assemble and bake them fully, then store them in the fridge. Reheat as directed. You can also prepare the hash brown crusts a day in advance and store them covered in the fridge before adding the fillings and baking.
My hash brown cups are sticking. How do I prevent this?
Grease your muffin tin extremely well with cooking spray or butter. Let the cups cool for at least 5 minutes before carefully running a thin knife or offset spatula around the edges to loosen them.
Can I freeze these egg cups?
Yes. Cool them completely, then freeze in a single layer on a baking sheet before transferring to a freezer bag for up to 2 months. Reheat from frozen in the oven at 350°F for 20-25 minutes.
What can I use instead of the all purpose seasoning?
You can use an equal amount of garlic powder, onion powder, or paprika. A basic seasoning salt is a perfect substitute.
Do I have to use two different kinds of cheese?
No, you can simplify by using 1 cup of a single cheese like all cheddar or all Monterey Jack. The blend simply adds more complex flavor.
