Hashbrown Breakfast Cups

 

Ingredients

4 cups frozen hash browns, thawed

1 cup diced ham, cooked sausage, or bacon

3 tablespoons butter

7 eggs

¼ cup milk

1 ½ cups shredded Cheddar cheese

Salt and pepper, to taste

Instructions

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C) to get it nice and hot for those crispy hash brown crusts.

Step 2: Prepare the Muffin Pan

Grease a standard 12-cup muffin pan generously with butter or non-stick spray. This ensures your muffins come out easily and golden brown on the edges.

Step 3: Form the Hash Brown Cups

Fill each muffin cup about ¾ full with thawed hash browns.

Using your fingers or the back of a spoon, press the potatoes firmly on the bottom and up the sides of each cup — this will form your crispy base.

Step 4: Bake the Hash Brown Shells

Place the muffin pan in the oven and bake for 20 minutes, or until the hash browns are golden brown and slightly crispy.

Once done, reduce the oven temperature to 350°F (175°C) for the next step.

Step 5: Prepare the Egg Mixture

In a large mixing bowl, whisk together the eggs, milk, salt, and pepper.

Add the shredded cheddar cheese and your choice of diced ham, sausage, or bacon. Mix well to combine all ingredients evenly.

Step 6: Fill the Muffin Cups

Scoop the egg mixture into each pre-baked hash brown cup until they’re about ¾ full.

Optional: For a special touch, save some meat and cheese to sprinkle on top, then crack a whole egg over it to make a sunny-side-up breakfast muffin!

Step 7: Bake the Muffins

Return the pan to the oven and bake for another 20 minutes, or until the eggs are set and the tops are lightly golden.

Step 8: Cool and Serve

Remove the muffins from the oven and allow them to cool for a few minutes.

Run a butter knife around the edges to loosen each muffin, then gently lift them out.