Hashbrown Cups with Egg and Cheese
I’m about to share a very easy and yummy breakfast treat the whole family can enjoy. Do you love eggs? Hashbrowns? And, how about cheese? One hashbrown cup is a single breakfast serving with all of your favorite morning ingredients. This is especially nice for family members on the go because they’re easy to eat and all the right food groups can be included in one serving.
If you’re someone who likes to spend time in the kitchen, you can shred your own potatoes from scratch. Or, if you’re like me and like to make things fast and quick, I recommend using pre-shredded hashbrowns instead. They are quick and easy and you can find them in almost any grocery store in the frozen food section.
My photos are the product of the recipe below. I made this for the first time today and my family loved them! Together we decided, next time we’re going to add onion, green pepper, and breakfast sausage to make them amazing. I mean these were good, don’t get me wrong but adding more yummy ingredients that you love in the mornings, will make these delicious hashbrown cups, amazing!
Note: The recipe below makes 12 hashbrown cups in a traditional 12 cup cupcake pan. We cheated a little and made bigger cups from a 6 cup muffin pan. In our example, each family member enjoyed one “oh, so good” breakfast serving. You decide based on how hungry you are and how big your family is. You can see above, I made two sunny-side-up eggs for my daughter and scrambled eggs for the rest of the family.
- 1 (20-oz.) package Ore-Ida shredded potatoes
- 1/2 cup Kraft shredded cheddar cheese – (we like cheese)
- 5 Tablespoons unsalted butter, melted
- 12 large eggs
- Freshly chopped parsley
- 1 Teaspoon of pepper
Preheat oven to 400°F. Grease muffin tins with coconut oil. In a medium bowl, combine the hash browns, shredded cheddar cheese, and melted butter. Divide the hash brown mixture among the 12 muffin tin cups. Fill them up to the top without hesitation. They will flatten during cooking so it’s okay to go big.
Bake hash browns for 25 minutes. Remove. Then, add an egg on top of each cup or you can add your personalized scrambled egg mixture on top of each. Your choice based on whether you want scrambled eggs or a sunny side up egg. Add pepper, and return the hash brown cups to the oven to bake for an additional 12 to 14 minutes or until eggs are done.
Remove the hash brown cups from the oven and let cool for at least 7-8 minutes. The coconut oil will allow you to pop these right out of the pan allowing them to hold shape. Just be sure to use a plastic spatula to loosen the edge and pop out safely.
Place hashbrown breakfast cup on a plate, add parsley and cheese on top and serve.