Description
A simple, crispy, and cheesy breakfast recipe using just three main ingredients. These egg cups are perfect for meal prep, gluten-free diets, and busy mornings.
Ingredients
Scale
- 15 oz (425g) frozen shredded hash browns
- 4 large eggs
- 1 cup (100g) shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray or butter for greasing
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with silicone liners or grease generously with cooking spray.
- Thaw frozen hash browns slightly. If they are wet, squeeze out excess moisture using a clean kitchen towel or paper towels. Toss with salt and pepper.
- Press about 2-3 tablespoons of hash browns into the bottom and up the sides of each muffin cup to form a cup shape. Do not pack too tightly.
- Sprinkle 1 tablespoon of shredded cheddar cheese into the bottom of each hash brown cup.
- Whisk eggs in a bowl until blended. Pour about 2-3 tablespoons of egg mixture into each cup over the cheese.
- Bake for 20-25 minutes until eggs are set and hash brown edges are golden brown and crispy.
- Let cool in the pan for 5 minutes before removing.
Notes
Ensure hash browns are squeezed dry to prevent sogginess. Let cups cool for 5 minutes to help them set. Can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 egg cup
- Calories: 180
- Sugar: 1
- Sodium: 350
- Fat: 10
- Saturated Fat: 5
- Carbohydrates: 15
- Fiber: 2
- Protein: 10
Keywords: breakfast, hash browns, egg cups, cheddar, meal prep, gluten-free, easy breakfast, muffin tin recipes