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Scrambled Egg Hash Brown Cups

Scrambled Egg Hash Brown Cups

Looking for a simple recipe to up your weekend brunch game? These delicious scrambled egg hash brown cups are super filling and although they’re best fresh out of the oven, reheat well to enjoy throughout the week. It’s also a great base recipe that you can customize to your own tastes by adding in different vegetables, cheeses or meats. 

Prep: 15 mins. Cook: 40 mins. Makes 6 hash brown cups.

Ingredients: 

  • 3 Yukon Gold potatoes
  • 3/4 cup shredded cheddar cheese
  • 2 tablespoons unsalted butter, melted
  • 3-4 strips of bacon, cooked and chopped
  • 6 eggs
  • Salt & Pepper

Directions: 

  1. Preheat oven to 400 degrees Fahrenheit. 
  2. Peel potatoes and shred them into a medium-large sized bowl (or shred the potatoes using a food processor and add to the bowl). Fill the bowl with cold water and stir until the water is cloudy, drain liquid and rinse again to remove excess starch. Drain the potatoes well and squeeze out any extra moisture using a cheese cloth or paper towels. 
  3. In the same bowl, combine potatoes, shredded cheddar cheese, melted butter and season with salt and pepper.
  4. Divide the hash brown mixture into 6 greased or silicon cup lined muffin cups, pressing the potatoes into the bottom and up the sides of each cup. We recommend making them extra full as the potatoes shrink down as you bake. 
  5. Bake the hash brown cups in the oven for 25 minutes. 
  6. While the potatoes are cooking, crack 6 eggs into a separate bowl, season with salt and pepper and whisk together.
  7. Remove the potatoes from the oven and using a dry spoon, press the potatoes back down and to the sides to make room for the egg mixture.
  8. Divide bacon into the hash brown cups and top each cup with the egg mixture.
  9. Return the hash brown cups to the oven and bake for 12-15 minutes or until eggs are cooked through. 
  10. Remove the hash brown cups from the oven and top with a little extra cheese if you’d like. Let cool for 5-10 minutes, remove from the muffin tin using a knife, and serve.

    This recipe is unbelievably versatile, with almost endless variations in terms of toppings and seasonings. But here are a few ideas for inspiration: 

    • Ham & cheddar
    • Broccoli & cheddar 
    • Chorizo & onion
    • Mushroom, onion, spinach & swiss 
    • Tomato, spinach & mozzarella
    • Asparagus, garlic & parmesan
    • Ham, bell pepper & onions