Ingredients:
3 cups frozen shredded hashbrowns (thawed and patted dry)
2 tbsp melted butter
Salt and black pepper (to taste)
6 large eggs
½ cup milk
½ cup shredded cheddar cheese (plus more for topping)
¼ cup cooked and crumbled bacon (or sausage/ham)
2 tbsp chopped green onions (optional)
Instructions:
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
- Form the hashbrown cups:
In a bowl, mix thawed hashbrowns with melted butter, salt, and pepper.
Press the mixture into each muffin cup, forming little nests.
Bake for about 20 minutes or until edges are golden and crisp. - Prepare the filling:
In another bowl, whisk eggs, milk, a pinch of salt, and pepper.
Stir in cheese, bacon (or your favorite filling), and green onions. - Fill and bake:
Pour the egg mixture evenly into each hashbrown cup (about ¾ full).
Sprinkle a little extra cheese on top if you like.
Bake for 15–20 minutes, until eggs are set and slightly golden. - Cool and serve:
Let them rest for a few minutes before removing from the pan.
Top with extra green onions or a dollop of sour cream if desired.
Tips:
You can customize with veggies like bell peppers, spinach, or mushrooms.
Store leftovers in the fridge for up to 4 days or freeze for quick breakfasts!