why make this recipe
Hashbrown Breakfast Cups are a fun and easy way to enjoy breakfast. They have a crispy hashbrown crust filled with eggs, sausage, and cheese. This recipe is perfect for busy mornings, brunch, or even as a snack. Plus, you can easily customize the fillings to suit your taste.
how to make Hashbrown Breakfast Cups
Ingredients
- 2 cups shredded hashbrowns
- 4 large eggs
- 1 cup cooked beef sausage, crumbled
- 1 cup shredded cheese (cheddar or your choice)
- Salt and pepper to taste
- Cooking spray or oil
Directions
- Preheat the oven to 400°F (200°C). Grease a muffin tin with cooking spray or oil.
- Press about 2 tablespoons of shredded hashbrowns into the bottom and sides of each muffin cup to form a crust.
- In a bowl, whisk the eggs and season with salt and pepper.
- Divide the crumbled sausage and cheese evenly among the cups.
- Pour the egg mixture on top of the sausage and cheese in each cup, filling them to the top.
- Bake for 20-25 minutes, or until the egg is set and the hashbrowns are golden brown.
- Let them cool for a few minutes before removing from the muffin tin. Serve warm.
how to serve Hashbrown Breakfast Cups
Serve the Hashbrown Breakfast Cups warm. They make a great breakfast on their own or can be paired with a side of fresh fruit or a light salad. You can also top them with salsa, avocado, or hot sauce for extra flavor.
how to store Hashbrown Breakfast Cups
To store leftover Hashbrown Breakfast Cups, let them cool completely. Place them in an airtight container and keep them in the refrigerator for up to 3 days. You can also freeze them for longer storage. Just wrap them individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months.
tips to make Hashbrown Breakfast Cups
- For a crispier crust, be sure to squeeze out excess moisture from the hashbrowns before pressing them into the muffin tin.
- Feel free to mix in other ingredients like vegetables (spinach, bell peppers) or different types of meat (bacon, ham).
- If you prefer a spicier kick, add some hot sauce to the egg mixture or sprinkle some red pepper flakes on top.
variation (if any)
You can easily make vegetarian Hashbrown Breakfast Cups by omitting the sausage and adding extra vegetables like mushrooms or zucchini. You can also experiment with different types of cheese, such as mozzarella or pepper jack, for a unique spin.
FAQs
Can I make these Hashbrown Breakfast Cups ahead of time?
Yes, you can prepare the cups a day in advance and store them in the refrigerator. Just reheat them in the oven before serving.
Can I use frozen hashbrowns?
Absolutely! Frozen hashbrowns work just as well. Just make sure to thaw and drain them before using, so they don’t add extra moisture.
How do I know when the cups are done?
The Hashbrown Breakfast Cups are done baking when the egg is set in the center and the hashbrowns are golden brown. You can also insert a toothpick in the center; if it comes out clean, they are ready!
Hashbrown Breakfast Cups
Ingredients
Method
- Preheat the oven to 400°F (200°C). Grease a muffin tin with cooking spray or oil.
- Press about 2 tablespoons of shredded hashbrowns into the bottom and sides of each muffin cup to form a crust.
- In a bowl, whisk the eggs and season with salt and pepper.
- Divide the crumbled sausage and cheese evenly among the cups.
- Pour the egg mixture on top of the sausage and cheese in each cup, filling them to the top.
- Bake for 20-25 minutes, or until the egg is set and the hashbrowns are golden brown.
- Let them cool for a few minutes before removing from the muffin tin. Serve warm.