Hash Brown Egg Cups

Name: Hash Brown Egg Cups
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 dozen
Ingredients: 1 package (20 ounces) refrigerated Southwest-style shredded hash brown potatoes; 1-1/4 cups shredded cheddar-Monterey Jack cheese, divided; 6 large eggs; 1/2 cup 2% milk; 1/8 teaspoon salt; 1 tablespoon butter; 10 thick-sliced bacon strips, cooked and crumbled

Total Time Prep: 10 min. Bake: 35 min.

Yield 1 dozen

Test Kitchen Approved

Are they savory muffins? Miniature quiches? These hash brown breakfast bites are a complete meal—eggs, bacon, potatoes and cheese—in a form that's easy to make and easy to eat, whether as part of a brunch spread or a take-to-work breakfast.

Ingredients

1 package (20 ounces) refrigerated Southwest-style shredded hash brown potatoes
1-1/4 cups shredded cheddar-Monterey Jack cheese, divided
6 large eggs
1/2 cup 2% milk
1/8 teaspoon salt
1 tablespoon butter
10 thick-sliced bacon strips, cooked and crumbled

Directions

Preheat oven to 400°. Combine potatoes and 3/4 cup cheese. Divide potato mixture among 12 greased muffin cups; press onto bottoms and up sides to form cups. Bake until light golden brown, about 30 minutes.
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. Spoon into cups; sprinkle with remaining 1/2 cup cheese.
Bake until cheese is melted, 3-5 minutes. Cool 5 minutes before removing from pan.

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.

They may look like muffins, but these cuties pack all your favorite rise-and-shine ingredients—eggs, hash browns and bacon—into a single-serving cup. Grab one and get munching. —Talon DiMare, Bullhead City, Arizona

Recipe Creator