Hash Brown Egg Cups

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These Hash Brown Egg Cups are made with just 5 ingredients. They have the best fluffy texture and make the perfect grab and go breakfast!

Prep Time10

Cook Time43

Course: Breakfast

Cuisine: American

Keyword: hash brown egg cups

Servings:

Author: Joy Shull

Ingredients

20 oz refrigerated hash brown potatoes
8 eggs
1 1/4 tsp salt
½ cup cottage cheese
1 cup freshly grated sharp cheddar cheese

Instructions

Preheat your oven to 400 degrees and spray a muffin tin very well. I like to circle each whole with the cooking spray individually so that they do not stick.
Distribute the hash browns into the cups and press them down. The tins should be 3/4 of the way full once the hash browns are pressed down.
Bake the hash browns at 400 degrees for 25 minutes, until they are beginning to brown on the edges.
While the hash browns are cooking, prepare your egg mixture. Whisk together the eggs, cottage cheese, and salt in a large liquid measuring cup. Stir in the sharp cheddar cheese.
Remove the hash browns from the oven and turn the oven down to 350 degrees.
DO NOT press the hash browns down again. Leave them as they are. This is important, as it greatly changes the texture if you press them down again. Pour the egg mixture over the top of the hash browns. It will sink in between all of the layers of the hash browns.
Bake the egg cups at 350 degrees 17-19 minutes, until set.
Use a mini rubber spatula to remove the egg cups from the pan and onto a wire cooling rack.

Notes

Refrigerated hash browns are key here, not frozen and thawed. You can see the brand I buy in the post. Frozen hash browns may affect the moisture content and cook time.

Nutrition