Description
Crispy hash brown nests filled with fluffy baked eggs, cheese, and savory mix-ins—perfect for a make-ahead breakfast or brunch treat.
Ingredients
Units
Scale
- 1 (30 oz) bag frozen shredded hash browns, thawed and squeezed dry
- 1/2 cup shredded cheddar cheese
- 1 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper, to taste
- 6 large eggs
- 1/4 cup milk
- 2 tbsp chopped chives or green onions
- Optional: diced ham, cooked bacon, or sautéed vegetables
- Extra cheese for topping
Instructions
- Preheat oven to 400°F (200°C) and grease a 12-cup muffin tin.
- In a bowl, mix hash browns, cheddar, garlic powder, paprika, salt, and pepper.
- Press the hash brown mixture into the bottom and up the sides of each muffin cup to form a nest.
- Bake for 12–15 minutes until golden and set. Remove and let cool slightly.
- In another bowl, whisk eggs with milk, chives, and any optional add-ins.
- Pour egg mixture into each hash brown cup, filling nearly to the top. Sprinkle with extra cheese if desired.
- Bake another 12–15 minutes until eggs are set and tops are golden.
- Let cool 5 minutes before removing. Serve warm or store for later.
Notes
- Ensure hash browns are dry for crispier cups.
- Use silicone liners or grease muffin tin well for easy removal.
- Great for meal prep—refrigerate or freeze and reheat as needed.
- Customize flavors with different cheeses and veggies.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 155mg