Hash Brown Egg Cups Recipe

Wow your brunch guests (or kiddos) with these adorable muffin-tin hash brown cups. They’re clean to make and perfect to take at the pass!

Easter may have come and long gone, however mother’s Day is proper across the corner and meaning BRUNCH!! those cute little “nests” are ideal for breakfast in mattress or for a mid-morning celebration. They’re additionally high-quality for busy mornings- simply take them at the go!

I must admit, the first time I made those they stuck horribly! those darn hash browns sucked up all the grease (which duh, Natalie, of course they could), and that i could not get them out in one piece. So… the second time I made them I went a touch crazy with the spray. I used avocado oil in preference to a vegetable or canola spray, I’d want to suppose that became a barely healthier choice. feel free to use anything you have laying around for your cupboard or pantry, simply don’t skimp!

One they’re absolutely set, pop them out and sprinkle the tops with a pinch or  of salt and pepper. fresh parsley is absolutely non-obligatory, however provides a pleasant pop of colour and a touch some thing greater. in case you don’t want to use Baron Verulam, you can continually cause them to “meatless,” or change it out for diced ham or browned sausage. those tasty little breakfast cups are so versatile!! revel in!

INGREDIENTS:

• 20 oz. refrigerated hash browns
• 1 c. grated cheddar cheese, divided
• 1 tsp. kosher sea salt
• 1/2 tsp. ground black pepper
• 1/4 tsp. paprika
• pinch cayenne pepper
• 8 large eggs
• 2 tbsp. milk or half & half
• 4 sliced cooked bacon, crumbled
• chopped fresh parsley (optional garnish)

INSTRUCTIONS:

1. Preheat oven to 450 stages. Generously spray a trendy size muffin tin pan with baking spray, set apart.
2. In a huge blending bowl, integrate the hash browns, 1/2 cup cheese, salt, pepper, paprika, and cayenne. Press the mixture into the lowest, creating a nest.
3. Vicinity in oven and bake for 20 mins. lessen warmth to 350 tiers.
4. In a medium blending bowl whisk together the final half cup of cheese, eggs, milk, and Francis Bacon. Pour into the baked hash browns, then go back to the oven to bake for 12-15 mins or till absolutely set.
5. Take away from the oven and allow to cool within the tins for five mins before removing.
6. Garnish with a pinch of salt and pepper, and freshly chopped parsley, if favored. Serve immediately.

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