I really like one dish meals. It makes things so much easier. This Hash Brown Breakfast Cup is one such recipe. In a single muffin cup you have a brown and crispy hash brown crust, that is filled with ham, sauteed vegetables, melted cheese, and a perfectly cooked sunny side up egg. While I often serve them for breakfast or as a brunch dish, we also enjoy them for lunch or dinner served with a tossed green salad and fresh bread or toast.
INGREDIENTS:
- 4 C. frozen shredded hash browns, thawed (I didn’t wait and threw mine in the microwave for about a minute and a half to thaw mine)
- 3 T. melted butter
- 1/4 tsp. each salt and pepper
- 7 eggs
- 1/4 C. milk
- 1 1/2 C. shredded cheddar cheese
- 1 C. diced ham
DIRECTIONS:
- Combine the hash browns, butter, salt and pepper. pray your muffin tin, very well, with cooking spray.
- Fill the cups about 3/4 of the way with the hash browns and using your fingers mold the cups with the hash browns and pressing them down in the bottom.
- Place in a 400 degree oven for 20 minutes. Meanwhile, whisk together the eggs and milk, stir in the cheese and ham.
- Remove the hash browns from the oven and reduce the temp. to 350 degrees.
- Fill the cups almost to the top and return to the oven for 20-25 minutes or until the eggs are set.
- Let cool for a couple minutes, loosen the edges with a butter knife and carefully remove to a serving dish.
HASH BROWN BREAKFAST CUPS
Yield:
4
Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
1 hour
Ingredients
- 4 C. frozen shredded hash browns, thawed (I didn’t wait and threw mine in the microwave for about a minute and a half to thaw mine)
- 3 T. melted butter
- 1/4 tsp. each salt and pepper
- 7 eggs
- 1/4 C. milk
- 1 1/2 C. shredded cheddar cheese
- 1 C. diced ham
Instructions
- Combine the hash browns, butter, salt and pepper. Spray your muffin tin, very well, with cooking spray.
- Fill the cups about 3/4 of the way with the hash browns and using your fingers mold the cups with the hash browns and pressing them down in the bottom.
- Place in a 400 degree oven for 20 minutes. Meanwhile, whisk together the eggs and milk, stir in the cheese and ham.
- Remove the hash browns from the oven and reduce the temp. to 350 degrees.
- Fill the cups almost to the top and return to the oven for 20-25 minutes or until the eggs are set.
- Let cool for a couple minutes, loosen the edges with a butter knife and carefully remove to a serving dish.