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cheesy bacon egg hash brown cups - featured image

Cheesy Bacon Egg Hash Brown Cups

  • Author: Natalia
  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Description

Quick and easy breakfast cups featuring crispy hash browns, smoky bacon, melty cheese, and perfectly cooked eggs baked in a muffin tin. Perfect for busy mornings or weeknight dinners.

Ingredients

Scale
  • 3 cups (about 340g) frozen shredded hash browns, thawed and patted dry
  • 6 slices thick-cut bacon, cooked and chopped
  • 6 large eggs
  • 1 cup (about 100g) shredded cheese (blend of sharp cheddar and mozzarella recommended)
  • 2 tablespoons sliced green onions (optional)
  • Salt and pepper to taste
  • 2 tablespoons olive oil or melted butter
  • Optional add-ins: diced bell peppers, mushrooms, or spinach

Instructions

  1. Preheat oven to 400°F (200°C). Cook bacon in a skillet over medium heat until crispy, about 6-8 minutes. Drain on paper towels and chop into bite-sized pieces. Thaw hash browns if frozen and squeeze out excess moisture.
  2. In a large bowl, toss hash browns with olive oil or melted butter, salt, and pepper. Add green onions or optional veggies if using.
  3. Grease muffin tin cups generously. Press about 1/4 cup of hash browns into the bottom and up the sides of each muffin cup to form nests.
  4. Bake the hash brown cups for 15 minutes until edges are golden and crispy.
  5. Remove muffin tin from oven. Sprinkle cooked bacon and shredded cheese into each cup. Crack one egg into each cup on top of the bacon and cheese. Season eggs lightly with salt and pepper.
  6. Return muffin tin to oven and bake for 12-15 minutes, or until egg whites are set but yolks are still slightly runny (or longer for firmer yolks). Cheese should be melted and bubbly.
  7. Let cups cool in the tin for 5 minutes. Run a knife around edges to loosen and carefully lift out with a spoon or fork. Serve hot.

Notes

Squeeze out excess moisture from hash browns to ensure crispy cups. Press hash browns firmly into muffin tin to hold shape. Use room temperature eggs for even cooking. Grease muffin tin well to prevent sticking. Fully baked cups freeze well; reheat in oven for best texture. Customize with different cheeses, proteins, or veggies as desired.

  • Prep Time: 13 minutes
  • Cook Time: 32-35 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 hash brown cup
  • Calories: 280
  • Sodium: 520
  • Fat: 18
  • Saturated Fat: 7
  • Carbohydrates: 18
  • Fiber: 2
  • Protein: 15

Keywords: hash brown cups, cheesy bacon egg cups, easy breakfast, weeknight breakfast, freezer-friendly breakfast, quick breakfast, bacon and egg recipe

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Find it online: https://fooduvo.com/cheesy-bacon-egg-hash-brown-cups-recipe-easy-weeknight-breakfast-ideas/