A down right delicious breakfast for busy, on-the-go mornings!
Make breakfast time a little bit more fun with these Hash Brown Egg Cups! All you need is 5 ingredients and less than 30 minutes to whip up these scrumptious (and adorable) savory bites. They are packed with protein, so pop a few in your lunchbox before hitting the road and you’ll be set (and full) all morning long.
Hey there! It’s been a minute since my last post. Well only 2 weeks really, but it feels longer than that. I have to laugh because a my coworker said something about bloggers writing their life story that no one cares about at the beginning of recipes posts when all the reader wants is the dang recipe. It’s so true!
When I find a recipe on Pinterest, I click, scroll to the very bottom (while it’s still loading), get the recipe, and leave. But I had to argue with him that people who are really invested in the blog, like my mom, might read the entire post. Hi mom 👋🏼
It’s also not just my life story (although sometime it is 😏), I try to add helpful tips and tricks for beginner cooks or just general things you need to know about the recipe. So whether it’s pointless or not, I’m sticking with it!
*insert instagram poll – do you actually read the blog posts, or am I just wasting my time? 🤷🏻♀️😂
One of my “goals” for 2019 was to eat more real, whole foods (aka paleo), so I went on a quest to find a breakfast recipe that would 1. keep me full all morning, 2. be flavorful and 3. be something I wouldn’t get sick of in two weeks. Cue these cute little egg cups. They have been a staple in our house this winter!
I love that I can whip them up quick during meal prep and then I’m done worrying about breakfast for the rest of the week. In fact, we usually have leftovers. Score!
Hash Brown Egg Cup Ingredients
- Hash browns or Sweet potato
- Shredded cheddar cheese
- Garlic
- Paprika
- Eggs
- Green onion
- Salt/Pepper
So I couldn’t decide between regular and sweet potato hash and here’s why:
Sweet potatoes would be the “healthier” choice, but when it comes to a recipe (especially one I’m making during meal prep) I want it to be easy and let me tell you what, grating a sweet potato is not easy. It requires some serious muscle and tenacity.
Hash browns on the other hand you can find prepackaged. Either in the freezer section or if you shop at Aldi, they have some refrigerated that I’m obsessed with. I’m much more likely to make a recipe if it doesn’t require a lot of prep time, so I typically use regular hash browns.
Both taste great 😋, it’s just how much effort you want to put into it!
How to Make Hash Brown Egg Cups
Alright, are you ready for this?
Preheat the oven to 425 degrees and spray cooking oil on muffin tin. In a medium bowl combine the 2 1/2 cups hash browns (or 1 medium sweet potato grated), ¾ cup shredded cheddar, 1 teaspoon garlic and ½ teaspoon paprika. Using a cookie scoop or a spoon, fill each cup about halfway up, filling all 12 evenly. *don’t press mixture down. Place in the oven for 18 minutes or until edges start to get crispy.
When hash browns are ready, pull the muffin tin out of the oven and turn the temperature down to 350. Then crack one egg into each cup and sprinkle some green onion, salt and pepper onto each egg. Place the muffin tin back in the over for an additional 12 – 13 minutes.
When eggs are done (and still look jammy), pull the tin out of the oven and let it sit for a few minutes before removing the egg cups from the tin.
Using a fork, scrape around the sides until the egg cup pops out. If you’re saving them for the week, place them in a container with a lid and store in the fridge, for up to one week. If you’re ready to eat, top them with your favorites such as, salsa, sriracha, avocado, nutritional yeast, red pepper flakes, the list goes on and enjoy!
*note if you use the sweet potato hash browns or depending on how thick your muffin tin is, you might need to bake it longer the first time around. Start with 18 minutes, and if the sides/top isn’t browned, keep it in for a few minutes longer.
Whether you’re serving brunch to your family or need a quick bite out the door in the morning, these egg cups are the perfect, protein-packed choice. Cheers!
- • 2½ cups hash browns / 1 medium sweet potato
- • ¾ cup shredded cheddar cheese
- • 1 teaspoon garlic
- • ½ teaspoon Paprika
- • 12 eggs
- • 3 stalks green onion, diced
- • ½ teaspoon salt
- • ¼ teaspoon pepper
- Toppings: bacon, salsa, sriracha/hot sauce, avocado, nutritional yeast, red pepper flakes
- Preheat the oven to 425 degrees and spray cooking oil on muffin tin.
- In a medium bowl combine the 2½ cups hash browns (or 1 medium sweet potato grated), ¾ cup shredded cheddar, 1 teaspoon garlic and ½ teaspoon paprika.
- Using a cookie scoop or a spoon, fill each cup about halfway up, filling all 12 evenly. *don’t press mixture down.
- Place in the oven for 18 minutes or until edges start to get crispy.
- When hash browns are ready, pull the muffin tin out of the oven and turn the temperature down to 350.
- Crack one egg into each cup and sprinkle some green onion, salt and pepper onto each egg.
- Place the muffin tin back in the over for an additional 12 - 13 minutes.
- Let cool, and enjoy!
Looking for other quick, easy and on-the-go breakfasts? You’ll love:
- Peanut Butter and Jelly Smoothie
- Blueberry Muffin Overnight Oats
- Freezer Friendly Breakfast Burritos
- Veggie Stuffed Egg Muffins
