Hash Brown Egg And Meat Cups Recipe

Hash Brown Egg And Meat Cups

From krumkake 11 years ago

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45 minutes to make
Serves 3

I needed something new for Sunday breakfast and I remembered this recipe that I came across recently - I changed it up a bit to fit our tastes, and they turned out fabulous! I love that this recipe lends itself to so much variation of ingredients - make it to whatever your taste buds are craving that day!

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- 3 medium baked red potatoes, chilled, peeled and grated into hash browns (you can use 3 cups thawed frozen hash browns, but I really prefer to make my own and it’s really so easy)
- 3 tablespoons melted butter
- Salt, garlic salt and pepper to taste
- Mix ingredients together; press the mixture into the bottom and up the sides of 6 heavily buttered deep custard cups (I used my non-stick popover tins). I feel that the butter helped release my hash brown cups better than cooking spray would have, but you can try the spray if you prefer. I also think the butter helped brown the hash browns as they baked. Don’t press the hash browns too thin, or you’ll have trouble releasing the finished product.
- Bake at 400 degrees for 15 minutes or until the hash browns begin to brown.
- Meat mixture:
- 6 sausage links (I used 4 precooked patties, diced)
- 1 small onion, diced
- ½ red pepper, seeded and diced
- ¼ cup grated cheese of your choice (I used a Mexican cheese blend)
- Any other filling choices you may want, but remember you have limited space in the hash brown cups!
- Fry the sausage, onion and red pepper in about a tablespoon of butter until cooked through.
- Layer the meat mixture in the bottom of the partially cooked hash brown cups.
- Sprinkle the cheese over the meat mixture. Top with egg filling.
- Egg filling:
- 4 eggs
- ¼ cup half and half or heavy whipping cream
- Salt and pepper to taste
- A pinch of cayenne for some heat, optional
- ¼ cup additional grated cheese of your choice (I used a Mexican cheese blend)
- Chopped fresh chives or green onion, for topping at serving
- Whisk together the egg mixture (except the additional cheese) and pour over the meat and cheese layer in each hash brown cup - don’t overfill, as this filling will puff up while baking and you don’t want it to overrun the sides of the baking dishes. Top with more grated cheese.
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Ingredients

3 medium baked red potatoes, chilled, peeled and grated into hash browns (you can use 3 cups thawed frozen hash browns, but I really prefer to make my own and it’s really so easy) shopping list
3 tablespoons melted butter shopping list
salt, garlic salt and pepper to taste shopping list
Mix ingredients together; press the mixture into the bottom and up the sides of 6 heavily buttered deep custard cups (I used my non-stick popover tins). I feel that the butter helped release my hash brown cups better than cooking spray would have, but you can try the spray if you prefer. I also think the butter helped brown the hash browns as they baked. Don’t press the hash browns too thin, or you’ll have trouble releasing the finished product. shopping list
Bake at 400 degrees for 15 minutes or until the hash browns begin to brown. shopping list
Meat mixture: shopping list
6 sausage links (I used 4 precooked patties, diced) shopping list
1 small onion, diced shopping list
½ red pepper, seeded and diced shopping list
¼ cup grated cheese of your choice (I used a mexican cheese blend) shopping list
Any other filling choices you may want, but remember you have limited space in the hash brown cups! shopping list
Fry the sausage, onion and red pepper in about a tablespoon of butter until cooked through. shopping list
Layer the meat mixture in the bottom of the partially cooked hash brown cups. shopping list
Sprinkle the cheese over the meat mixture. Top with egg filling. shopping list
egg filling: shopping list
4 eggs shopping list
¼ cup half and half or heavy whipping cream shopping list
salt and pepper to taste shopping list
A pinch of cayenne for some heat, optional shopping list
¼ cup additional grated cheese of your choice (I used a mexican cheese blend) shopping list
Chopped fresh chives or green onion, for topping at serving shopping list
Whisk together the egg mixture (except the additional cheese) and pour over the meat and cheese layer in each hash brown cup - don’t overfill, as this filling will puff up while baking and you don’t want it to overrun the sides of the baking dishes. Top with more grated cheese. shopping list

How to make it

Bake at 400 degrees for 15 minutes or until eggs are done. Run a sharp knife through the center of one of the cups to check for done-ness - there should be no “runny” filling on the knife. Remove cups from oven and allow to set for about 5 minutes. Run a sharp knife around the outside of each hash brown cup, loosening up any hash brown pieces that may have stuck to the baking dish. I found the easiest way to get them out of the baking cups was to turn them upside down over a plate and they just slipped out. When I tried to dig them out with a knife, some of the hash browns wanted to stay behind in the baking cups. Top with chives or dices green onions just before serving. Leftovers heated up very nicely in the microwave! I think you could easily freeze these, also.
There are limitless variations to this basic recipe - ham and finely diced mushrooms with gruyere cheese, bacon with onion and sharp cheddar - adding ingredients for a Mexican theme, like chorizo for the meat and some seeded, diced jalapeno pepper or canned diced green chilies, some diced chipotle peppers, so many ingredients you could add for that taste! How about an Italian theme with Italian sausage as the meat with some chopped pepperoni, some diced yellow or orange pepper, some Italian seasoning, maybe some finely diced roasted garlic? Lots of possibility here!

Cups ready for their first baking. Close

Filling in the partially cooked cups and ready for second baking Close

Finished and ready to eat! Close

Ready to enjoy with a side of challah bread french toast. Close

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krumkake Chicago Suburbs, IL

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