Introduction
Imagine a handheld breakfast that perfectly combines the crispy crunch of hash browns with soft, fluffy scrambled eggs and melty cheese. These Muffin Tin Hash Brown and Scrambled Egg Cups are designed for busy mornings, offering a make-ahead solution that’s as delicious as it is convenient. You get a complete, savory bite in every single portion.
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 a standard 12-cup muffin tin with non-stick cooking spray.
- In a large bowl, combine the shredded hash brown potatoes, 2 tablespoons of melted butter, the all-purpose seasoning, and black pepper. Mix until well combined.
- Divide the hash brown mixture evenly among the 12 muffin cups. Press the mixture firmly into the bottom and up the sides to form a cup shape.
- Bake the hash brown cups for 15-18 minutes, or until the edges are golden brown and starting to crisp. Remove from the oven. Reduce oven temperature to 350°F (175°C).
- While the cups bake, prepare the egg filling. In a medium bowl, whisk together the eggs, milk, and salt until uniform.
- 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, until the eggs are softly set and still slightly moist. Immediately remove from heat.
- Stir the crumbled bacon, half of the shredded cheddar cheese, and half of the shredded Monterey Jack cheese into the warm scrambled eggs.
- Spoon the cheesy egg and bacon mixture evenly into the pre-baked hash brown cups. Top with the remaining cheddar and Monterey Jack cheeses.
- Return the muffin tin to the 350°F oven and bake for 5-7 minutes, or until the cheese on top is melted.
- Let the cups cool in the pan for 5 minutes. Carefully run a knife around the edges of each cup to loosen, then remove them. Garnish with chopped chives before serving.
Variations
- Veggie Lover’s: Sauté diced bell peppers, onions, or mushrooms and mix them into the scrambled eggs before filling the cups.
- Southwest Style: Add a pinch of cumin and chili powder to the egg mixture and top each cup with a spoonful of salsa or a dollop of sour cream after baking.
- Mini Quiche Method: For a creamier, more cohesive filling, whisk the eggs, milk, and salt together and pour directly into the baked hash brown cups (without pre-scrambling) before adding mix-ins and baking until set.
- Lunchbox Friendly: Let the cups cool completely and pack them for a satisfying, protein-packed cold lunch or snack.
Tips for Success
- Press the hash browns firmly and uniformly into the cups; this is key for them to hold together and form a sturdy shell.
- Allow the cups to rest in the pan for 5 minutes after baking. This makes them much easier to remove without falling apart.
- For easier cleanup, consider using silicone muffin liners within your metal tin.
Storage & Reheating
Store cooled egg cups 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, or microwave individual cups for 30-45 seconds until warmed through. Oven reheating will keep the hash browns crisper.
FAQ
Can I use frozen hash browns?
It’s best to use the refrigerated variety as listed. Frozen hash browns contain more water and will make the cups soggy unless you thoroughly thaw and squeeze them dry first.
Can I make these ahead of time?
Absolutely. You can fully assemble and bake them, then store them in the fridge or freezer. Reheat from frozen in the oven for the best texture.
My hash brown cups are sticking. What can I do?
Ensure you grease the muffin tin very well. Letting them cool slightly and carefully running a knife around the edge is crucial. Non-stick spray with flour (like baking spray) works excellently.
Can I use different cheeses?
Yes, any good melting cheese will work. Try Colby-Jack, pepper jack for a kick, or even Swiss or Gouda.
What can I use instead of bacon?
You can omit it for a vegetarian version, or substitute with an equal amount of cooked and crumbled breakfast sausage or diced ham.
Why did my egg cups deflate or sink after cooling?
This is normal due to the eggs and cheese settling as they cool. It does not affect the taste. Ensuring your initial hash brown cups are well-browned and structured will help them hold their shape better.
