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Scrambled Egg Hash Brown Cups Recipe
Scrambled Egg Hash Brown Cups Recipe photo by Taste of Home
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Scrambled Egg Hash Brown Cups Recipe

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4.5 11 10
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They may look like muffins, but these cuties pack my favorite breakfast all-stars like eggs, hash browns and bacon. Grab one and get munching. —Talon DiMare, Bullhead City, Arizona
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 12 servings

Ingredients

  • 1 package (20 ounces) refrigerated Southwest-style shredded hash brown potatoes
  • 6 large eggs
  • 1/2 cup 2% milk
  • 1/8 teaspoon salt
  • 1 tablespoon butter
  • 10 thick-sliced bacon strips, cooked and crumbled
  • 1-1/4 cups (5 ounces) shredded cheddar-Monterey Jack cheese, divided

Nutritional Facts

1 hash brown cup: 180 calories, 10g fat (5g saturated fat), 113mg cholesterol, 487mg sodium, 11g carbohydrate (1g sugars, 1g fiber), 10g protein.

Directions

  1. Preheat oven to 400°. Divide potatoes among 12 greased muffin cups; press onto bottoms and up sides to form cups. Bake 18-20 minutes or until light golden brown.
  2. Meanwhile, in a small bowl, whisk eggs, milk and salt. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in bacon and 3/4 cup cheese. Spoon into cups; sprinkle with remaining 1/2 cup cheese.
  3. Bake 3-5 minutes or until cheese is melted. Cool 5 minutes before removing from pan. Yield: 1 dozen.

Test Kitchen Tips
  • For extra creamy custard-style eggs, patience is a virtue. Drop your temperature to medium-low, and stir frequently.
  • We love how easy and mess-free it is to cook bacon in the oven. Line a pan with aluminum foil, spread bacon over it and bake until crisp, typically 20-25 minutes at 350 degrees.
  • Originally published as Scrambled Egg Hash Brown Cups in Simple & Delicious December/January 2015


    Reviews for Scrambled Egg Hash Brown Cups

    AVERAGE RATING
    (10)
    RATING DISTRIBUTION
    5 Star
     (8)
    4 Star
     (1)
    3 Star
     (1)
    2 Star
     (0)
    1 Star
     (0)
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    MY REVIEW
    BrownieQueen2 User ID: 1836231 264588
    Reviewed Apr. 12, 2017

    "My grown son made these for Saturday morning breakfast and we all loved them! They were served right out of the pan so holding their shape didn't matter to us as it was a family breakfast. Very tasty!"

    MY REVIEW
    Paulinevale User ID: 8580203 264545
    Reviewed Apr. 10, 2017

    "This recipe sounds wonderful. I was just thinking about making a lighter version. Im going to try eggbeaters Canadian bacon or turkey bacon.Thank you. Would also like to know how they freeze."

    MY REVIEW
    Marilee User ID: 8979795 257659
    Reviewed Dec. 4, 2016

    "add an egg or 2 to the hashbrowns so they stick together"

    MY REVIEW
    cat_bastet User ID: 8625899 248329
    Reviewed May. 17, 2016

    "Like others, my potatoes didn't stick together very well, but that was probably my fault since I used frozen ones and they weren't quite thawed so pressing them around the edges of the cups didn't work too well. I used sausage since I didn't have any bacon, and I minced up some onion, broccoli, and red pepper since I like to add veggies to eggs. They're quite a bit of work but they taste great, and I'll refrigerate or freeze the leftovers for a quick and easy breakfast."

    MY REVIEW
    mochamama1 User ID: 7053724 245604
    Reviewed Mar. 17, 2016

    "Sounds wonderful - did anyone make ahead and freeze?

    Like Kathryn78 I didn't make yet ....but curious if anyone made ahead?"

    MY REVIEW
    HBcook User ID: 2966570 245001
    Reviewed Mar. 6, 2016

    "I made 6 of these in a jumbo muffin tin and that worked great. I didn't read the part about baking the potato cups for 18-20 minutes, I only did it for 10 and that was not enough. Pretty easy and good but really nothing special. The southwest flavor does come through as a nice little kick."

    MY REVIEW
    Jellybug User ID: 53068 237555
    Reviewed Nov. 17, 2015

    "I made these for Mother's Day and they were simply amazing. I love the texture and great taste. I plan to make them again for this upcoming Christmas morning. I plan to double the recipe and make half with bacon and half with hot Italian sausage."

    MY REVIEW
    antcharlie User ID: 1007622 232195
    Reviewed Sep. 2, 2015

    "I used ham. Flavor is delicious, but the potatoes do not stick together. Next time I'm going to mix them with egg and a bit of milk."

    MY REVIEW
    Kathryn78 User ID: 8293533 224518
    Reviewed Apr. 9, 2015

    "This isn't a review but a question - how well will these freeze for weekday breakfasts on the go? Microwave for just a few seconds? Should they be frozen?

    I put a 5 star as I've never had a failed recipe from TOH and just reading the ingredients tells me this would be a winner."

    MY REVIEW
    kyleej User ID: 3501832 224511
    Reviewed Apr. 8, 2015

    "For this recipe I used Hot Italian sausage. I didn't use the Southwest potatoes ( didn't have any) so sauteed Green Peppers and onions in butter before cooking the egg mixture, added the egg mixture and followed the recipe from there. I have tried several recipes like this but the eggs were still runny after baking, cooking the egg mixture completely before putting into the potato cups ensured no runny eggs. Why didn't I think of that. I also used paper muffin cups to keep the potatoes from sticking. These are wonderful and easy, a definite keeper. Thank you Talon"

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