Hashbrown Breakfast Cups – Today let’s embark on an adventure exploring the wonderful world of Hashbrown Breakfast Cups. These savory cups are a delight to kick start your day with their ingredients, creamy texture, and irresistible flavor. This beloved classic combines thawed hash browns, cooked ham, eggs, milk, and cheddar cheese to create a mouthwatering breakfast treat that is simply perfect for a leisurely weekend brunch with your loved ones.
I still remember the time I tried my hand at making these Hashbrown Breakfast Cups on a Sunday morning. My husband had been dropping hints about wanting something for breakfast while my child had grown tired of the pancake routine. I was searching for something not only delicious but easy to prepare when I stumbled upon this incredible recipe. The outcome was a breakfast experience that left everyone craving seconds and has since become a cherished favorite in our family.
What makes these Hashbrown Breakfast Cups truly special?
What sets these Hashbrown Breakfast Cups apart is their versatility. You have the freedom to tailor them according to your preferences; you can substitute ham with bacon or sausage if you prefer, adjust the cheese quantity as per your liking or even add some veggies for a healthy twist. Additionally, they are freezer friendly too! Prepare them in batches freeze them away and simply reheat them whenever needed—making them an excellent choice for mornings during the week. Importantly—they taste absolutely divine! It’s tough to find a hard-to-beat combination than the crispy hash browns, delicious ham, creamy eggs, and melted cheese all blended together.
What You Need To Make This Hashbrown Breakfast Cups Recipe?
Frozen Hash Browns: Make sure to thaw your frozen hash browns before using them in this recipe. The key to achieving perfect hash breakfast cups lies in the crispiness of hashbrowns. If they aren’t properly thawed you may end up with less satisfying cups.
Diced Ham, Sausage, or Bacon: You have the freedom to choose between diced ham, sausage, or bacon for this recipe. Each option brings a unique flavor profile. Bacon adds a smoky taste, ham offers a salty touch while sausage provides a spiced flavor. Alternatively, vegetarian options like tofu or plant-based meat substitutes can work well too.
Butter: Butter serves two purposes in this recipe. Greasing the muffin cups. Adding richness to the flavor. If you’re looking to reduce calories you can opt for cooking spray instead.
Eggs: The recipe requires 7 eggs which contribute protein and act as a binder for all the ingredients. Range organic eggs usually offer robust flavors but any type of eggs will work just fine.
Milk: Milk plays a role in creating a fluffy texture in the egg mixture. You can use whatever type of milk you have available. For those following a dairy diet, almond milk or soy milk are alternatives.
Shredded Cheddar Cheese: Lastly don’t forget about cheddar cheese! To enhance the cup’s texture and give them a flavor you can try using various types of cheese. Swiss, mozzarella or Monterey Jack are also amazing options.
Salt and Pepper: For seasoning add salt and pepper according to your preference. Freshly ground pepper and sea salt generally offer a delicious taste but regular table salt and pepper will do just fine as well. Feel free to get creative by trying out spices that you enjoy to add depth and complexity to the flavor.
Steps To Make Hashbrown Breakfast Cups:
Step 1: Start by preheating your oven to a 400°F. Apply a layer of butter or non-spray to the muffin cups to ensure easy removal of our delicious breakfast cups. Fill each muffin cup with hash browns filling them up to three-fourths of the way and shape them using your fingers along the bottom and sides of each cup. Bake this arrangement for 20 minutes until we achieve that crispy base.
Step 2: Reduce the oven’s heat to 350°F. Now let’s prepare the filling. In a bowl combine eggs, milk, salt, pepper, shredded cheese, and your preferred breakfast meat. Thoroughly mix everything until combined.
Step 3: Fill each hashbrown lined cup with the egg mixture until they are three-fourths full. For a touch of elegance, you can reserve some meat and cheese. Crack a fresh egg on top for a sunny-side-up effect.
Step 4: Return the muffin pan to the oven. Bake for another 20 minutes. Until the eggs are perfectly set.
Step 5: Once baked allow them to cool for a couple of minutes. Gently loosen each Hashbrown Breakfast Cup with a butter knife before serving them. Now all that remains is to sit and savor these treats!
Tip:
To achieve a crispy and golden base for your hash brown cups it’s worth considering removing any moisture from the thawed hash browns before baking. This simple technique ensures that the hash browns become wonderfully crunchy in the oven creating a contrast to the creamy filling of these breakfast cups. To do this just place the hash browns on a kitchen towel and gently squeeze out any remaining moisture. It may seem like a small step. It can make a remarkable difference in the texture of your Hashbrown Breakfast Cups.
Frequently Asked Questions:
Can I use fresh potatoes instead of frozen hash browns?
Sure you can definitely use potatoes instead of using frozen hash browns. Just grate the potatoes. Make sure to squeeze out any excess water to achieve a crispy texture.
Can these be made vegetarian?
Absolutely! If you prefer a vegetarian option for the Hashbrown Breakfast Cups simply omit the meat. Replace it with your choice of vegetables.
Can I freeze these Hashbrown Breakfast Cups?
Yes these Hashbrown Breakfast Cups can be frozen. Once they have cooled down you can pack them in airtight containers or freezer bags. When you’re ready to enjoy them simply reheat them in the oven or microwave.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Hashbrown Breakfast Cups
Ingredients
- 4 cups of frozen hash browns thoroughly thawed
- 1 cup of diced ham alternatively, cooked sausage or bacon
- 3 tablespoons of butter
- 7 large eggs
- ¼ cup of milk
- 1 ½ cups of shredded Cheddar Cheese
- Salt and pepper adjusted to your preference
Instructions
- Preheat your oven to 400°F. Lightly grease the muffin cups.
- Take the hash browns. Gently press them into each muffin cup shaping them like little cups. Place them in the oven. Bake for 20 minutes.
- Reduce the temperature to 350°F.
- In a bowl combine the eggs, milk, salt, pepper, shredded cheese and your choice of meat. Give it a mix.
- Now carefully pour this egg mixture into each hash cup.
- Return them to the oven. Bake for another 20 minutes. Until the eggs are fully cooked through.
- Allow them to cool down a bit before using a butter knife to remove each breakfast cup from its mold.
- Sit back. Savor these Hashbrown Breakfast Cups!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
