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Cheesy Hash Brown Cups with Baked Eggs

Cheesy Hash Brown Cups with Baked Eggs
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These cheesy hash brown cups are the ultimate breakfast treat! Crispy hash brown nests filled with perfectly baked eggs and topped with fresh chives make for a delicious, crowd-pleasing dish. Perfect for brunch, meal prep, or a grab-and-go breakfast.

Ingredients

Scale
  • 1 (20-oz.) package refrigerated hash browns (thawed if frozen)
  • 2/3 cup shredded cheddar cheese
  • 5 tablespoons unsalted butter, melted
  • 12 large eggs
  • Salt and pepper, to taste
  • Chopped fresh chives, for garnish

Instructions

  1. Preheat and Prep: Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray or melted butter.
  2. Mix Ingredients: In a medium bowl, combine the hash browns, cheddar cheese, and melted butter. Season lightly with salt and pepper.
  3. Form Nests: Divide the mixture evenly into the muffin tin cups, pressing it firmly into the bottoms and up the sides to create nests.
  4. Bake Hash Browns: Bake for 25 minutes or until golden brown and crisp around the edges. Remove from the oven and use a spoon or measuring cup to press down the centers of each nest.
  5. Add Eggs: Crack one egg into each nest. Sprinkle with salt and pepper to taste.
  6. Bake Again: Return to the oven and bake for an additional 12–15 minutes, depending on how you like your eggs (12 minutes for runny yolks; 15 for firmer yolks).
  7. Cool and Serve: Let the cups cool in the tin for at least 10 minutes before carefully running a knife around the edges to release them. Garnish with chopped chives before serving.

Notes

  • Serving Suggestions:
    • Pair with avocado slices, toast, or fresh fruit for a complete breakfast spread.
  • Tips & Tricks:
    • Press hash browns firmly to ensure crispy nests.
    • Rotate the pan halfway through baking for even cooking.
    • Let cups cool before removing to prevent breaking.
  • Storage & Reheating:
    • Store in an airtight container in the fridge for up to 4 days.
    • Reheat in a 350°F oven for 10 minutes or microwave on medium power for 1 minute.
    • To freeze, wrap cooled cups individually in plastic wrap and store in a freezer-safe bag for up to 2 months. Reheat from frozen at 375°F for about 20 minutes.

Find it online: https://cakeshungry.com/cheesy-hash-brown-cups-with-baked-eggs/