Introduction
These Muffin Tin Hash Brown and Scrambled Egg Cups combine your favorite breakfast components into perfectly portioned, handheld delights. They feature crispy hash brown cups filled with fluffy scrambled eggs, savory bacon, and melted cheese. You can prep them ahead for an easy grab-and-go breakfast all week long.
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 12-cup standard muffin tin with 1 tablespoon of the butter.
- In a large bowl, combine the shredded hash brown potatoes, ½ teaspoon all purpose seasoning, and black pepper to taste.
- Divide the hash brown mixture evenly among the 12 muffin cups (about a heaping ⅓ cup each). Use your fingers or a small glass to press the mixture firmly into the bottom and up the sides to form a cup.
- Bake the hash brown cups for 20-25 minutes, or until the edges are golden brown and crispy.
- While the hash brown cups bake, prepare the 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 2 tablespoons of butter. Pour in the egg mixture and cook, gently stirring frequently, until the eggs are softly set and scrambled.
- Remove the skillet from heat and immediately fold in the crumbled bacon, ¼ cup of sharp cheddar cheese, and ¼ cup of Monterey Jack cheese into the scrambled eggs.
- Once the hash brown cups are finished baking, remove them from the oven. Carefully spoon the scrambled egg mixture evenly into each cup.
- Top the filled cups with the remaining ¼ cup of sharp cheddar and ¼ cup of Monterey Jack cheeses.
- Return the muffin tin to the oven for 2-3 minutes, just until the cheese on top is melted.
- Remove from oven, let cool in the tin for 5 minutes, then run a knife around the edges to loosen. Garnish with chopped chives before serving.
Variations
- Veggie-Packed: Sauté diced bell peppers, onions, or spinach and fold them into the scrambled egg mixture before filling the cups.
- Southwestern Style: Add a pinch of cumin and chili powder to the egg scramble, and top with a dollop of salsa or sour cream after baking.
- Single Cheese Simplicity: Use 1 cup total of just one type of cheese, like all cheddar or a Mexican blend, for a quicker ingredient list.
- Make-Ahead Freezer Meal: Assemble and bake the hash brown cups only, let them cool completely, then freeze them in a single layer. Thaw overnight and reheat with the egg filling freshly made for best texture.
Tips for Success
- Press the hash browns firmly and evenly into the muffin cups to create a sturdy vessel that holds together when removed.
- Don’t overcook the scrambled eggs in the skillet. They should be just set but still moist, as they will warm further in the oven.
- Allow the cups to rest in the tin for 5 minutes after baking; this makes them much easier to remove without breaking.
- Use a quality non-stick muffin tin or silicone mold to ensure easy release and minimal sticking.
Storage & Reheating
Store cooled egg cups in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them on a baking sheet before transferring to a freezer bag for up to 2 months. Reheat in the microwave for 60-90 seconds, or in a toaster oven/air fryer at 350°F until warm and crispy again.
FAQ
Can I use frozen hash browns?
It’s best to use the refrigerated, not frozen, shredded hash browns for this recipe. Frozen hash browns contain more water and will make the cups soggy.
Do I have to pre-cook the bacon?
Yes, the bacon must be fully cooked and crumbled before adding it to the scrambled eggs in step 7.
Can I make these the night before?
You can bake the hash brown cups the night before, store them covered at room temperature, and fill them with freshly scrambled eggs in the morning for the best texture.
What can I use instead of seasoned salt?
You can substitute the all purpose seasoning with an equal amount of garlic powder, onion powder, or a simple mix of salt and paprika.
My hash brown cups stuck to the pan. What happened?
Ensure you grease the muffin tin very thoroughly with butter or cooking spray. Letting them cool slightly before removal also helps them firm up and release.
Are these good for meal prep?
Absolutely! They are an ideal meal prep breakfast. Reheat one or two at a time for a quick, protein-packed start to your day.
