These Scrambled Egg Hash Brown Cups are a delicious and convenient breakfast option that combines crispy hash browns with fluffy scrambled eggs. Perfect for a weekend brunch or a make-ahead breakfast, these cups are sure to become a family favorite.
Ingredients:
- 3 large potatoes, grated
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 3 tablespoons vegetable oil
- 6 eggs
- 1/4 cup milk
- 1/4 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1/4 cup diced bell pepper
- 1/4 cup diced onion
- 1/4 cup diced ham or cooked bacon (optional)
- Fresh parsley, chopped (for garnish)
Directions:
- Preheat Oven:
- Preheat your oven to 200°C (400°F). Grease a 12-cup muffin tin with vegetable oil.
- Prepare Hash Brown Cups:
- In a large bowl, combine the grated potatoes, salt, black pepper, garlic powder, and 2 tablespoons of vegetable oil. Mix well.
- Divide the potato mixture evenly into the muffin cups, pressing down in the center and up the sides to form a nest shape.
- Bake in the preheated oven for 20-25 minutes, or until the hash browns are golden brown and crispy.
- Prepare Scrambled Eggs:
- While the hash browns are baking, whisk together the eggs, milk, and a pinch of salt and pepper in a bowl.
- In a skillet, heat the remaining tablespoon of vegetable oil over medium heat. Add the diced bell pepper, onion, and ham (if using). Sauté until the vegetables are tender.
- Pour the egg mixture into the skillet and scramble until the eggs are cooked through.
- Assemble Cups:
- Remove the hash brown cups from the oven and fill each cup with the scrambled egg mixture.
- Sprinkle shredded cheese on top of each cup.
- Melt the Cheese:
- Return the filled hash brown cups to the oven for 5 minutes, or until the cheese is melted.
- Serve:
- Garnish with fresh parsley and serve warm. Enjoy!
Tips:
- Customization: Feel free to add or substitute other ingredients like spinach, mushrooms, or tomatoes for the vegetables.
- Cheese Options: Try different types of cheese such as feta, pepper jack, or Swiss for varied flavors.
- Make-Ahead: These cups can be prepared ahead of time and stored in the refrigerator. Reheat in the oven or microwave before serving.
Nutritional Benefits: This recipe provides a balanced breakfast with protein from the eggs and ham, fiber from the potatoes and vegetables, and calcium from the cheese. It’s a great way to start the day with a nutritious and satisfying meal.
Serving Suggestions: Serve these hash brown cups with a side of fresh fruit, a simple salad, or toast. They are also great on their own as a grab-and-go breakfast option.
Storage: Store any leftover hash brown cups in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 175°C (350°F) for about 10 minutes, or until warmed through.