Description
Start your morning with crispy hash browns baked to perfection and topped with your favorite breakfast ingredients. Loaded Hash Brown Breakfast Cups combine the best of breakfast in a convenient, handheld dish that’s crispy on the outside, tender on the inside, and customizable to suit any taste.
Ingredients
- 20 oz shredded hash browns (fresh, or thawed and drained if frozen)
- 3/4 teaspoon salt
- 1 egg, beaten
- 1 tablespoon olive oil
- 1/4 cup shredded Mexican blend cheese
Instructions
- Preheat and Prepare
- Preheat your oven to 400°F (200°C).
- Spray a muffin tin with non-stick spray or use a silicone muffin tin for easy removal.
- Remove Moisture
- Place the shredded hash browns in a cheesecloth or between paper towels.
- Press firmly to remove excess liquid for crispier cups.
- Mix Ingredients
- In a large bowl, combine the hash browns, olive oil, beaten egg, shredded cheese, and salt.
- Mix until evenly combined.
- Shape the Cups
- Divide the hash brown mixture evenly among the muffin cups, filling them about 3/4 full.
- Use your fingers or the back of a spoon to press the mixture firmly into the sides and bottom, forming a cup shape.
- Bake the Cups
- Bake in the preheated oven for 45-55 minutes, or until the edges are golden brown and crispy.
- Let the cups cool for a few minutes before carefully removing them from the tin.
- Add Toppings and Serve
- Top each cup with your favorite breakfast ingredients such as scrambled eggs, bacon, sautéed veggies, or avocado.
- Serve warm and enjoy!
Notes
- Custom Toppings: These cups are perfect with added proteins like ham or plant-based alternatives for a meat-free option.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days or freeze for longer storage.
- Reheating: Use an oven or air fryer to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American