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five hash brown veggie egg cups on white platter

Hash Brown Veggie Egg Cups

Yield: 12 egg muffins
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Ingredients

Hash Brown Crust:

  • 3 cups (227 g) shredded hash browns, thawed and patted dry
  • 2 tablespoons (28 g) butter, melted
  • ¼ teaspoon salt
  • Pinch black pepper

Meat + Veggies (see note):

  • ½ cup cooked, crumbled bacon
  • ½ cup small diced red bell pepper
  • ½ cup chopped baby spinach
  • ½ cup shredded cheddar cheese

Eggs:

  • 8 large eggs
  • ¼ cup milk
  • ½ teaspoon salt
  • Pinch black pepper

Instructions 

  • Preheat the oven to 400 degrees F. Lightly spray a 12-cup muffin tin with nonstick cooking spray.
  • In a small bowl, toss the thawed hash browns with the butter, salt and pepper. Divide the hash brown mixture evenly among the muffin cups. Using lightly greased fingers or a 1/4-cup measuring cup, press the hash browns tightly and evenly into the bottom and up the sides to create a small nest or cup.
  • Bake the hash browns for 10-15 minutes until the edges are golden. Add time as needed (but take care not to burn).
  • Sprinkle a couple tablespoons of chopped bacon, bell peppers and spinach (or whatever add-ins you are using) evenly in the bottom of each baked hash brown cup.
  • Whisk together the eggs, milk, salt and pepper until well-combined. Pour the egg mixture evenly over the veggies in each cup. The cups can be filled up to 3/4 full without overflowing (the egg puffs tall but doesn't spill over). Sprinkle cheese on top of the egg mixture.
  • Reduce the oven temperature to 375 degrees F. Bake the egg cups for 13-15 minutes until the eggs are baked through and set (not jiggly in the center). The eggs will puff quite a bit over the rim of the muffin tin then fall a bit as they cool.
  • Immediately out of the oven (or within the first couple of minutes), loosen around the edges of each muffin cup with a butter knife or rubber spatula and remove the egg muffins from the tin to a cooling rack or tray. Serve warm or at room temperature (or chilled!).

Notes

Meat + Veggies: the add-ins for this recipe are just a starting point - both for the amounts to use and the different ingredients. Change them up to other veggies you have on hand or prefer. Same with the meat and cheese. 
Make-Ahead: these hash brown veggie egg cups store great in the refrigerator for several days and they also freeze well.
Frozen Hash Browns: it's important to thaw the hash browns before using, otherwise they are soggy and don't brown as well. I spread the frozen hash browns on a thin layer of paper towels; they thaw quickly at room temperature.