Breakfast Hash Brown Cups

These portable breakfast cups were created during a camping trip when I needed a way to serve breakfast to a group without plates. Using a muffin tin over the campfire, I pressed hash browns into cups and filled them with eggs and toppings. They were such a hit that I refined the recipe at home, creating these customizable breakfast bites.

Ingredients

• 20 oz frozen shredded hash browns, thawed
• 3 tablespoons butter, melted
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup shredded cheddar cheese, divided
• 12 large eggs
• 6 slices bacon, cooked and crumbled
• 1/4 cup chopped green onions
• Hot sauce (optional)

Instructions

1. Preheat oven to 400°F (200°C) and generously grease a 12-cup muffin tin.
2. In a large bowl, combine thawed hash browns, melted butter, garlic powder, onion powder, salt, and pepper.
3. Divide hash brown mixture among the muffin cups (about 1/3 cup per cup).
4. Using the bottom of a small glass or measuring cup, press hash browns into the bottom and up the sides of each cup.
5. Bake for 20-25 minutes until edges are golden brown and crisp.
6. Remove from oven and reduce temperature to 350°F (175°C).
7. Sprinkle half the cheese into the hash brown cups.
8. Crack an egg into each cup.
9. Sprinkle with remaining cheese, bacon crumbles, and green onions.
10. Return to oven and bake for 12-15 minutes until egg whites are set but yolks are still runny (or longer if you prefer firm yolks).
11. Allow to cool for 5 minutes, then carefully remove using a knife to loosen edges.
12. Serve with hot sauce if desired.

Recipe Notes

• Squeeze excess moisture from thawed hash browns for crispier cups.
• Vegetarian option: omit bacon and add sautéed mushrooms or bell peppers.
• These freeze well after cooking – reheat in microwave for a quick breakfast.
• Try with different cheeses like pepper jack or Swiss for variety.

Prep time: 15 minutes | Cook time: 40 minutes | Serves: 12