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Hash Brown Egg Cups Recipe

Ingredients

• 20 oz. frozen hash brown potatoes thawed
• 6 eggs
• 1/2 cup milk
• salt
• 1 tbsp butter
• 10 beef bacon cooked and crumbled
• 1 1/2 cups cheese divided

Instructions

1. Step 1: Preheat the Oven Kick things off by setting your oven to a toasty 400°F (205°C). This way, it’ll be perfectly heated by the time your hash browns are prepped and ready to go.

2. Step 2: Form the Hash Brown Cups Grab your thawed hash browns and press them firmly into the bottoms and sides of a 12-cup muffin tin that you’ve generously greased. Make sure they’re snug, forming little nests that will hold your eggy filling like a pro.

3. Step 3: Bake the Hash Brown Shells Pop the muffin tin into your preheated oven and let those hash browns bake for about 20 minutes, or until they achieve that wonderful golden hue. The crispier, the better!

4. Step 4: Cook the Eggs While the hash browns are busy crisping up, melt the butter in a pan over medium heat. Crack the eggs into a bowl, add the milk, and whisk together with a pinch of salt. Pour this mixture into the pan and stir occasionally until the eggs are mostly set, with no liquid lingering around.

5. Step 5: Add Bacon and Cheese Once your eggs are nearly done, stir in the crumbled beef bacon and a cup of cheese. Give it another minute to let the cheese melt and all those flavors mingle happily together.

6. Step 6: Fill the Hash Brown Cups Take your cooked hash brown cups out of the oven. Spoon generous helpings of the egg mixture into each potato cup, filling them almost to the top.

7. Step 7: Top with Cheese and Bake Again Sprinkle the remaining cheese over the filled cups and return the muffin tin to the oven for a quick 5-minute bake. This will melt the cheese to gooey perfection.

8. Step 8: Cool and Serve Allow the egg cups to cool for about 5 to 10 minutes before gently removing them from the muffin tin. This helps them set properly and makes it much easier to pop them out without a fuss. Enjoy your delightful breakfast bites!

Notes

Oh, the joys of baking! Those hash brown egg cups are a delight, but they can be a bit pesky if not handled with care. One little hiccup folks often face is not pressing the hash browns firmly into the muffin tins. This can lead to them losing their shape and not becoming that crispy, golden nest we all adore.

Here's a tip: make sure those thawed hash browns are pressed in snugly, using your fingers to mold them into the perfect cup. Another common trip-up is overcooking the eggs. Remember, they should be mostly cooked before heading into the oven, otherwise you might end up with a rubbery surprise.

And watch out for the cheese – it can burn easily if left in too long. A gentle sprinkle over the top for those last five minutes should do the trick, giving you that melty goodness without the char. Keep these in mind, and you'll have those hash brown egg cups singing perfection!

Keywords: Hash Brown Egg Muffins, Hash Brown Egg Bites, Egg and Potato Cups, Potato Egg Cups, Hash Brown Frittatas, Egg Hash Brown Cups.