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Hash Brown Cups
By Lauren Miyashiro
Approved by the Delish Test Kitchen
Approved by the Delish Test Kitchen
Yields:
12 c.
Prep Time:
15 mins
Total Time:
1 hr
Break out the muffin tin for a full on-the-go breakfast.
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Ingredients
- 1 20-oz. package refrigerated shredded hash browns
- 4 Tbsp. melted butter
- 1/2 cup shredded Cheddar
- kosher salt
- Freshly ground black pepper
- 12 large eggs
- 4 strips bacon, cooked and crumbled
- 2 Tbsp. freshly chopped chives
Directions
- Step 1Preheat oven to 400°. Grease a standard 12-cup muffin tin with cooking spray.
- Step 2Combine hash browns, butter, and cheddar in a medium bowl. Season with salt and pepper. Divide mixture between muffin tin cups; press down and up the sides with a spoon to create bowls. Bake until browned and crispy, 28 to 30 minutes. Let cool slightly.
- Step 3Meanwhile, in a skillet over medium heat, cook bacon until crispy. Turn off heat and drain bacon on a paper towel-lined plate. When the strips are cool enough to handle, crumble into small pieces.
- Step 4Crack an egg into each hash brown cup. Season with salt and pepper, then top with bacon and chives.
- Step 5Bake until set, 12 to 15 minutes more. Serve warm.
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