Scrambled Egg Hash Brown Cups
Total TimePrep: 10 min. Bake: 25 min.
- 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 shredded cheddar-Monterey Jack cheese, divided
- 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.
- 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.
- Bake 3-5 minutes or until cheese is melted. Cool 5 minutes before removing from pan.
Test Kitchen Tips
Nutrition Facts1 hash brown cup: 180 calories, 10g fat (5g saturated fat), 113mg cholesterol, 487mg sodium, 11g carbohydrate (1g sugars, 1g fiber), 10g protein.
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Jul 11, 2019
I've done this several times with substituting a pound of sausage and adding a couple more eggs/milk/cheese/spices -- instead of muffin pan I use a deep dish pie plate! Can easily cut like a pie, most of the time! You really don't need to pre-bake the hashbrowns either...
Mar 16, 2019
I made these the other day, very successfully. After reading reviews, I mixed one egg into the potatoes in hopes that the baked cups would hold together. They did stick together fairly well. I did everything else exactly as directed except that I used sausage instead of bacon. They are holding up well as leftovers as well. I have refrigerated them. I microwave them for 1 minute for one and 1:15 for two. They taste really good, even as leftovers. I'll be making these again!
Feb 22, 2019
I made these last weekend
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!
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.
Dec 4, 2016
add an egg or 2 to the hashbrowns so they stick together
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.
Mar 17, 2016
Sounds wonderful - did anyone make ahead and freeze?Like Kathryn78 I didn't make yet ....but curious if anyone made ahead?
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.
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.