Baked Breakfast Hashbrown Egg Cups
These Baked Breakfast Hash Brown Egg Cups make great meal prep or are also a delicious breakfast. They are loaded with a layer of hash browns, vegetables, meat, cheese, and of course, eggs.
Servings: 12 cups
Cost: $7
Ingredients
- 30 ounce shredded frozen hash browns you won't use all these and will have leftovers.
- 1 cup finely chopped vegetables- I used bell peppers and onions
- 1 cup chopped meat- ham, sausage or bacon
- ½ cup cheese- optional
- 10 large eggs
- 3 tablespoons milk
- 1 ½ teaspoons salt
- ½ teaspoon cajun seasoning
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 400 degrees.
- Start by spraying your muffin tin with pan release. Press ⅓ cup of frozen hash browns into each hole, bringing the hash browns up the side. Don’t stress about getting this perfect, they will heat up and slide down a bit while they are baking anyway. Move them to the oven and bake for 20 minutes.
- While baking, prep the eggs by mixing them with the milk and seasoning. Chop the vegetables and cook the meat as well if you are using it.
- When the hash browns have baked, add in a few tablespoons of vegetables and meat to each cup. On top of this, pour in ¼ cup of the egg mixture. Top with cheese if you like.
- Reduce the heat in the oven and bake for another 15-20 minutes until the eggs are lightly set. Remove the pan from the oven and carefully take the egg cups from the pan. Remember to run a knife around them and loosen the bottom as well before trying to take them out.
- Let them cool thoroughly before storing.