Hash Brown Egg Cups Recipe
- 12 eggs (one dozen)
- 1 package hash browns
- 1/4 c. vegetable oil
- 1-2 onions, chopped
- 1 red pepper, diced
- parsley flakes
- salt and pepper to taste
Potatoes and eggs are two of my Top 25 Frugal Nutritious Foods. I’m always trying new ways to prepare them. These Hash Brown Egg Cups add a little flair to your regular hash browns and eggs breakfast. They’d be great for a family brunch.
Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Prepare hash browns (potatoes, onions, red pepper, parsley flakes) in oil on the stovetop (about 10-12 minutes). Season with salt and pepper. Cool slightly, then press the hash brown mixture into muffin tins. Bake until crispy, about 10-15 minutes. Remove and add one egg per cup. Bake an additional 15-20 minutes. I baked mine closer to the 15-minute mark, as I like my eggs over-easy. Sprinkle with salt and pepper to taste.
Note: I made my hash browns like Potatoes O’Brien. You definitely wouldn’t have to. Plain hash browns are fine, and probably a bit easier. I added one chopped red pepper, one onion, parsley flakes, and salt and pepper to them.
Hash Brown Egg Cups: Easy as 1, 2, 3!
Step #1: Prepare your hash browns as you like ’em (I did mine Potatoes O’Brien style)
Step #2: Press your hash browns into a muffin cup sprayed with non-stick cooking spray and pop in the oven
…. you know they’re done when they start to crisp up!
Step #3: Crack an egg in each muffin cup and bake until egg sets