Egg and Cheese Hashbrown Cups

This recipe is a blend of a few recipes I’ve seen around the web lately for portable hot breakfasts.  Delicious with just the right amount of egg, cheese and bacon, these little gems will become a staple at your breakfast table.

I made these this morning, and they were a huge hit at my house.  They’re pretty easy to do too.

Egg and Cheese Hashbrown Cups

1 pkg. Simply Potatoes shredded hashbrowns

1/4 tsp. salt

2 TBSP. olive oil

6 eggs

1/4 C. water

3/4 C. cooked and crumbled pepper bacon (optional–this is what I used, but I plan to try sausage and ham as well–mushrooms, onion and green pepper would make this a nice veggie dish.)

1/2 shredded sharp cheddar cheese

Directions

Preheat oven to 400 degrees.  Spray a muffin pan with non stick cooking spray and set aside.

In a medium mixing bowl, combine hash browns, salt and olive oil, mixing well.

Press potatoes into the wells of the muffin pan, covering the bottom and the sides of each well (there will be enough potatoes for 12 cups).  You can do this with a spoon, but it’s easier to do with clean hands, or wear a pair of disposable food service gloves.

Bake potato cups for 10 minutes while you combine the other ingredients.  Remove from oven and reduce heat to 375 degrees.

In the empty potato bowl, combine eggs and water.  Beat well.  Add bacon. Stir to combine.

Using a medium cookie scoop, scoop filling into each potato cup so that filling reaches the top of the potatoes.

Bake for 12-18 minutes, or until eggs puff up and are springy to the touch.

Remove from oven and top each hash brown cup with about a teaspoon of shredded sharp cheddar cheese, or to taste.

Return muffin pan to oven until cheese melts, about 2 minutes.

Remove from oven, serve and enjoy.

Makes 12 hash brown cups.

I hope you’ll enjoy these as much as my family and I did.  They freeze well too, reheating in just a minute in the microwave–perfect for those busy mornings on the go.

Stacey

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