Description
Mouthwatering egg-stuffed hash brown muffins deliver a breakfast sensation that blends crispy potatoes with creamy eggs. Packed with savory flavors, these portable morning delights will satisfy breakfast cravings and keep you energized throughout the day.
Ingredients
Scale
Main Ingredients:
- 12 large eggs
- 1 (20-ounces / 567 grams) package refrigerated hash browns
Cheese and Dairy:
- 2/3 cup shredded cheddar cheese
- 5 tablespoons unsalted butter, melted
Seasonings and Garnish:
- Salt, to taste
- Pepper, to taste
- Chopped fresh chives, for garnish
Instructions
- Prepare the oven at 400°F (200°C) and coat a muffin tin thoroughly with cooking spray or melted butter to prevent sticking.
- Mix shredded hash browns, grated cheddar cheese, and melted butter in a medium bowl until well combined.
- Distribute the hash brown mixture evenly across the 12 muffin cups, firmly pressing the mixture into the bottom and sides to create sturdy cup-like shells.
- Bake the hash brown cups for 25 minutes until they turn a rich golden brown and develop crispy edges.
- Remove the muffin tin from the oven and gently compress the center of each hash brown cup using a spoon or measuring cup to form a nest-like indentation for the eggs.
- Carefully crack one egg into each prepared hash brown cup, then sprinkle with salt and pepper to enhance the flavor profile.
- Return the muffin tin to the oven and continue baking for 12-15 minutes, monitoring the eggs until they reach your preferred level of doneness.
- Allow the egg-stuffed hash brown cups to rest in the muffin tin for 10 minutes, which helps them set and makes removal easier.
- Use a sharp knife to carefully loosen the edges of each cup, then gently extract them from the tin.
- Finish by garnishing with freshly chopped chives and serve immediately while warm for optimal taste and texture.
Notes
- Prevent Sticking by generously greasing the muffin tin with cooking spray or butter to ensure easy removal of hash brown cups.
- Compress Hash Browns firmly into the muffin cups to create sturdy, crispy edges that hold the egg perfectly.
- Customize Egg Doneness by adjusting baking time: 12 minutes for runny yolks, 15 minutes for firmer eggs.
- Low-Carb Adaptation possible by substituting hash browns with grated cauliflower or zucchini for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 37–40 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 210 mg