Scrambled Egg Hash Brown Cups

Name: Scrambled Egg Hash Brown Cups
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 dozen.
Ingredients: 1 package (20 ounces) refrigerated Southwest-style shredded hash brown potatoes; 6 large Eggland's Best 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

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 Eggland's Best 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

Directions

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

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.

Nutrition Facts

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

Originally published as Loaded Scrambled Egg Hash Brown Cups in Simple & Delicious December/January 2015

Reviews

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Average Rating:

algernon999

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!
Bill

Feb 22, 2019

I made these last weekend
BrownieQueen2

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!
Paulinevale

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.
Marilee

Dec 4, 2016

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

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.
mochamama1

Mar 17, 2016

Sounds wonderful - did anyone make ahead and freeze?Like Kathryn78 I didn't make yet ....but curious if anyone made ahead?
HBcook

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.
Jellybug

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.
antcharlie

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.