Scrambled Egg Hash Brown Cups
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
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 shredded cheddar-Monterey Jack cheese, divided
Reviews
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...
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!
I made these last weekend
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!
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.
add an egg or 2 to the hashbrowns so they stick together
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.
Sounds wonderful - did anyone make ahead and freeze?Like Kathryn78 I didn't make yet ....but curious if anyone made ahead?
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.
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.