Hash brown egg muffin is the perfect on the go breakfast
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Hash Brown Egg Cups
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 
These are the best grab and go breakfasts. I could eat these every single day.
Servings: 12 Big Muffins
Calories: 1276 kcal
Ingredients
  • 3 Cups Southern Style Hash Browns Defrosted, buy shredded hash browns
  • 2 Tablespoons Butter Melted
  • 2 Tablespoons Roma Tomatoes Chopped
  • 4 Tablespoons Asparagus Chopped, about 4 stalks
  • 2 Tablespoons Red Pepper Chopped
  • 1 Tablespoon olive oil
  • 6 Whole Eggs
  • 2 Tablespoons Milk or heavy cream or 1/2 & 1/2
  • 1/2 Teaspoon Kosher Salt
  • 1/4 Teaspoon Pepper
Instructions
  1. Defrost 3 Cups southern style (shredded) hash browns and mix with the 2 Tablespoons melted butter, add a little kosher salt and pepper. Press 3 Tablespoons hash brown mixture into muffin tins (1 Tablespoon if using the mini muffin tins). Form into a cup shape by pressing into the bottom of each tin and up the sides, don't worry if the hash browns don't go all the way up to the top of each tin.
  2. Chop the tomatoes, asparagus and red pepper. Saute in olive oil until tender, about 5 minutes over medium heat.
  3. Lightly beat the eggs with a fork and then add salt & pepper, milk and sauteed vegetables. Pour into the hash brown lined muffin tins, about 2 Tablespoons egg mixture for the large muffin tin and about 1 Tablespoon in the mini muffin tin.
  4. Cook in 400 oven for 13-15 minutes or until the egg is set, about 8 minutes for the mini muffins.
Recipe Notes

-Hash browns do not crisp well so the texture and taste is more like a soft potato than the crispy hash browns of Waffle House fame.  We have tried baking the hash brown lined muffin tins first and then add the egg mixture  That did little to help the browning so we don't think it's a necessary step.