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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