breakfastAmerican40 mineasy
Crispy Hash Brown Egg Cups
Shredded potatoes pressed into muffin tins, baked until golden, and filled with a cracked egg and melted cheese. These hash brown egg cups are crunchy on the outside, soft in the middle, and perfect for feeding a crowd or meal prepping your mornings.
Prep15m
Cook25m
Total40m
Servings6
Calories210
Units:
Ingredients
0/10Instructions
0/7Chef's Tip
The key to crispy cups is squeezing every drop of moisture out of the thawed hash browns. Wrap them in a clean kitchen towel and wring hard. If you want fully set yolks, add 3 more minutes to the final bake.
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