One of these days I’m going to raise my own chickens just so I can gather my own eggs. If there is anything I seem to be constantly running out of, it’s eggs. I can buy two or three dozen at a time and still, before I know it, I’m using my last one. This morning, I used my last one (or last six really) on these hash brown cups with baked eggs. They take a bit of time (about an hour) but they are so simple that they are still a go-to item for breakfast or brunch. They only take one bowl and a muffin tin to make and you can eat them with your hands (like a muffin) so really they are one of the easiest things in the world to make and serve.
My husband doesn’t eat egg yolks so I usually crack the eggs into a small bowl then scoop the yolks into some hash brown cups and the egg whites into others. Of course, you could just crack the entire egg into the hash brown cup. In fact, that’s what I recommend. I only separate them because he prefers it.
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If you’re going to separate the yolks and eggs like I do then you need about 6 eggs per 12 hash brown cups. If you’re going to use a whole egg per hash brown cup then you’ll obviously need 12 eggs per 12 hash brown cups. I can’t believe I just wrote that but, you know, #clarity.
Anyway, this recipe makes about a dozen hash brown cups and is a great foundation recipe. You can easily build from this basic recipe to create hash brown cups that suit your family. Don’t be afraid to substitute sausage for bacon, add spinach, or experiment with spices or seasoning. It’s nearly impossible to screw these up. So, on that note, consider this a Cooking 101 recipe.
Oh, and can you use an egg substitute product? Yes, you can. Just pour the egg product into the hash brown cup in place of the actual egg.
To make these hash brown cups with baked eggs you’ll need:
- Muffin Tin with Lid – Now, being honest, you don’t really need a muffin tin with a lid but unless you plan on eating them all in one sitting it makes it easier to store them in the pan. I bake them in the pan then, when the pan cools, pop the lid on and stick ’em in the fridge.
I’m assuming you have the kitchen basics like a measuring cup and mixing bowls. 😉
- 1/2 pkg Ore Ida shredded hash browns (approx 15-oz), thawed
- 6 tbsp butter, melted
- 1/2 cup cheddar cheese, shredded
- salt and pepper, to taste
- 12 large eggs
- 6 strips of bacon, cooked and crumbled
- Preheat your oven to 400-degrees and lightly grease your muffin tin with cooking spray.
- In a large mixing bowl, combine thawed hash browns, melted butter, and cheddar cheese. Season with salt and pepper.
- Scoop hash browns into the muffin tin, filling the cups. Using the back side of a spoon, create a bowl by pressing the hash browns down and against the sides of the muffin tin. The hash browns should reach just above the edges of the muffin cup with a deep cup in the center.
- Bake approximately 30 minutes or until the hash browns are beginning to brown. Remove from oven.
- Crack open an egg and gently pour into the hash brown bowl. Top with cooked bacon crumbles and bake approximately 15 minutes or until egg whites are set.
- Serve warm seasoned with salt, pepper, and other herbs as desired.
- You can easily substitute sausage for the bacon.
- Recommended herbs for seasoning include chives, green onions, rosemary, basil, cilantro, parsley or thyme.
Give them a try and tag me in your pics on IG @honeyandpineco or use #honeyandpineco.
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