Fast Hash Brown Egg Cups: Easy, Crispy, Grab-and-Go Breakfast!
RECIPE BY ELIZABETH WILLIAMS
PREP
15 mins
COOK
25 mins
CALS
320 kcal
YIELD
12 servings
The Story

Golden & Crispy: The Easiest Fast Hash Brown Egg Cups!
What You'll Need
✓2 cups frozen shredded hash browns, thawed and squeezed dry
🥚6 large eggs
🥛1/4 cup milk (any kind)
🧀1/2 cup shredded cheddar cheese, plus more for topping
🥚1/4 cup finely chopped fresh spinach (or other veggies)
🧂1/2 teaspoon salt
🌶️1/4 teaspoon black pepper
🧈Cooking spray or melted butter for greasing muffin tin
How to Make It
🌡️ STEP 1
Preheat your oven to 375°F (190°C). Generously grease a 6-cup muffin tin with cooking...
🥣 STEP 2
In a medium bowl, combine the thawed and squeezed hash browns with a pinch of salt and ...
🥣 STEP 3
In another bowl, whisk together the eggs, milk, salt, and pepper until well combined an...
🥣 STEP 4
Carefully pour the egg mixture evenly into each hash brown cup, filling them about two-...
🥣 STEP 5
Bake for 20-25 minutes, or until the egg mixture is set, lightly golden, and puffed up....
🔥 STEP 6
Remove from the oven and let the egg cups cool in the muffin tin for 5-10 minutes befor...
✨ STEP 7
Serve warm and enjoy your delicious Fast Hash Brown Egg Cups!
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