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Crispy Bacon and Hash Brown Egg Cups
A golden, crunchy hash brown crust gives way to a rich center of eggs, sharp cheddar, and crumbled bacon. These savory bites transform classic morning staples into a highly portable meal. Baking the potato base first guarantees a sturdy exterior that won't fall apart in your hands. You'll love how easily they pack up for busy mornings, and they're just as good warmed up the next day.
Equipment
- Oven
- Muffin tin
Ingredients
- 1 bag (20 oz) refrigerated shredded hash brown potatoes
- 2 tablespoons vegetable oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 6 eggs
- 2 tablespoons milk
- ¾ cup crumbled crisply cooked bacon
- ¾ cup shredded Cheddar cheese (3 oz)
Instructions
- 1Preheat the oven to 400°F. Line a 12-cup muffin tin with foil baking cups and coat them generously with cooking spray. Eggs love to stick, so don't skip the spray.
- 2Combine the shredded hash brown potatoes, vegetable oil, salt, and pepper in a large bowl. Distribute the potato mixture evenly across the prepared muffin cups and press down lightly.
- 3Bake for 45 to 55 minutes until the potato crusts turn golden brown.
- 4While the potatoes bake, whisk the eggs and milk together in a medium bowl, then fold in the crumbled bacon and shredded Cheddar cheese.
- 5Remove the muffin tin from the oven. Use the bottom of a 1/4-cup dry measuring cup to firmly press the baked potatoes down into the cups. This creates a compact nest for the liquid filling.
- 6Pour slightly less than 1/4 cup of the egg mixture into each potato cup.
- 7Return the pan to the oven and bake for another 13 to 16 minutes, or until a knife inserted into the center of an egg cup comes out clean. Let the cups cool for 5 minutes before removing from the tin.
Notes
- Make ahead: Bake a batch on the weekend and store them in the fridge for up to 4 days in an airtight container.
- Reheat: Warm them in the microwave for 30 to 45 seconds when you need a quick bite.
- Serving: Pair these savory cups with your favorite hot sauce or salsa.
Recipe Details
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