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Crispy Hashbrown Egg Cups with Bacon and Cheddar

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These crispy hashbrown egg cups with bacon and cheddar are a quick, easy, and delicious breakfast option featuring golden hashbrown nests filled with cheesy eggs and savory bacon.

Ingredients

Scale
  • 4 cups (450g) frozen shredded hashbrowns, thawed and squeezed dry
  • 6 large eggs, room temperature
  • 6 slices bacon, cooked crisp and chopped
  • 1 cup (100g) shredded cheddar cheese, sharp or mild
  • 2 stalks green onions, thinly sliced (optional)
  • Salt and freshly ground black pepper, to taste
  • Butter or cooking spray, for greasing muffin tins

Instructions

  1. Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin generously with butter or non-stick spray.
  2. In a large bowl, combine thawed and well-drained shredded hashbrowns with a pinch of salt and pepper. Press a generous handful of hashbrowns into the bottom and up the sides of each muffin cup, forming a nest about ⅓ inch thick.
  3. Bake the hashbrown nests in the oven for 15 minutes until golden brown and crispy.
  4. While nests bake, cook bacon slices in a skillet over medium heat until crisp, about 6-8 minutes. Drain on paper towels and chop once cooled.
  5. In a bowl, whisk together eggs, shredded cheddar, chopped bacon (reserve some for topping), green onions if using, salt, and pepper.
  6. Remove muffin tin from oven and spoon the egg mixture evenly into each crispy hashbrown cup, filling nearly to the top but leaving room for eggs to puff.
  7. Return the pan to the oven and bake for 15-18 minutes, or until eggs are set but slightly jiggly in the center. Add 1-2 minutes if you prefer fully firm eggs.
  8. Optional: Broil for 1-2 minutes for extra golden tops, watching closely to prevent burning.
  9. Let the cups cool in the pan for 5 minutes before gently removing with a butter knife or small spatula. Serve warm.

Notes

Squeeze out as much moisture as possible from thawed hashbrowns to ensure crispiness. Use room temperature eggs for even cooking and smoother texture. Press hashbrowns firmly to form sturdy nests. Pre-bake nests before adding eggs to avoid sogginess. Run a butter knife around edges to loosen cups before removing.

Nutrition

Keywords: hashbrown egg cups, breakfast recipe, bacon and cheddar, easy breakfast, crispy hashbrowns, egg cups, brunch recipe

Find it online: https://jodierecipes.com/crispy-hashbrown-egg-cups-with-bacon-and-cheddar-easy-breakfast-recipe/