Scrambled Egg Hash Brown Cups

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Hashbrown Cups
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Finally, a recipe to pack all of your favorite breakfast foods into bite-size deliciousness.

  • 1 package (20 oz) of refrigerated shredded hash brown potatoes 
  • 6 large eggs
  • 1/2 cup of 2% milk
  • 1/8 tsp. salt
  • 1 tbsp. butter
  • 10 thick sliced bacon strips, cooked and then crumbled
  • 1 1/4 cups (5 oz) shredded cheddar cheese

Preheat oven to 400 degrees Farenheit. Divide the potatoes among 12 greased muffin cups, press onto bottoms and up sides to form cups, Bake 18-20 minutes, or until hash browns are light brown. 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 and 3/4 cup of cheese. Spoon mixture into cooked hash brown cups, sprinkle with remaining cheese. Bake 3-5 minutes, or until cheese is fully melted. Cool 5 minutes before removing from pan.