Ingredients
For the cups:
- 3 cups frozen shredded hashbrowns (thawed and squeezed dry)
- 3 tbsp melted butter
- ½ tsp salt
- ¼ tsp black pepper
For the filling (customizable):
- 6 large eggs
- ¼ cup milk (or half-and-half for creamier texture)
- ½ cup shredded cheddar cheese (or any cheese you like)
- ¼ cup cooked bacon bits, diced ham, or crumbled sausage
- ¼ cup chopped bell pepper
- 2 tbsp chopped green onion (optional)
- Salt and pepper to taste
👩🍳 Instructions
- Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin generously with nonstick spray or butter.
- Form the hashbrown cups:
- In a bowl, mix the thawed hashbrowns, melted butter, salt, and pepper.
- Press about 2 tablespoons of the hashbrown mixture firmly into each muffin cup, pressing up the sides to form a nest shape.
- Bake for 20 minutes until the edges are golden brown.
- Prepare the filling:
- In another bowl, whisk together the eggs, milk, salt, and pepper.
- Stir in cheese, meat, and veggies.
- Fill and bake:
- Reduce oven temperature to 375°F (190°C).
- Pour the egg mixture evenly into the baked hashbrown nests (don’t overfill).
- Bake for 12–15 minutes, or until eggs are set and lightly golden on top.
- Cool slightly before removing from the pan. Run a knife around the edges if needed.
🧀 Tips & Variations
- Vegetarian: Skip the meat and add spinach, mushrooms, or diced tomatoes.
- Make ahead: Refrigerate for up to 4 days or freeze for up to 2 months. Reheat in the microwave or oven.
- Extra crispy crust: Pre-bake hashbrowns 5 minutes longer before adding the filling.