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Hash Brown Cups

Hash Brown Cups
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Golden, crispy hash brown cups filled with fluffy scrambled eggs and melted cheese. A fun, portable breakfast that’s perfect for meal prep or brunch gatherings.

Ingredients

Scale
  • 3 medium Russet potatoes, peeled and grated
  • 5 large eggs
  • 1 cup shredded Cheddar cheese
  • 1/4 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil or melted butter
  • 1/2 teaspoon garlic powder (optional)
  • 2 tablespoons chopped chives or parsley

Instructions

  1. Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin or line with silicone liners.
  2. Grate potatoes and squeeze out excess moisture. Mix with 1 beaten egg, olive oil, garlic powder, salt, and pepper.
  3. Press potato mixture into muffin cups, shaping into nests. Bake for 15–20 minutes until golden.
  4. In a separate bowl, whisk remaining eggs, milk, and shredded cheese.
  5. Pour egg mixture into par-baked hash brown cups. Bake 10–12 minutes until eggs are set.
  6. Let cool for 5 minutes. Top with chives or parsley and serve warm.

Notes

  • Use frozen hash browns if needed, just thaw and dry them.
  • Add diced veggies or turkey sausage for extra flavor.
  • Broil for 2 minutes at the end for a crispier top.

Find it online: https://dishmio.com/hash-brown-cups/