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Hash Brown Egg Cups

Hash brown egg cups bake in a muffin pan with crisp, golden potato crusts and a cheddar, ham, and scallion egg filling. They’re baked until the centers are set and register 160°F, then rested briefly before serving.
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Prep Time 15 minutes
Cook Time 43 minutes
Resting 5 minutes
Total Time 1 hour 3 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Hash brown crust
  • 1 cooking spray nonstick
  • 1 package (20 oz) hash browns frozen shredded, thawed
  • 3 tbsp unsalted butter melted
  • 0.5 tsp kosher salt
Egg filling
  • 10 eggs large
  • 0.25 cup whole milk
  • 0.25 tsp black pepper
  • 0.5 cup cheddar cheese shredded
  • 0.5 cup ham diced
  • 2 tbsp scallions sliced

Equipment

  • 1 12-cup standard muffin pan

Method
 

Make the hash brown crust
  1. Heat the oven to 425°F.
  2. Coat a 12-cup standard muffin pan with nonstick cooking spray.
  3. Squeeze the thawed hash browns dry with a clean kitchen towel.
  4. Toss the hash browns with the melted butter and kosher salt.
  5. Divide the hash brown mixture among the muffin cups.
  6. Press the mixture firmly over the bottom and up the sides of each cup.
Make the egg filling
  1. In a medium bowl, whisk the eggs, milk, and black pepper.
  2. Stir in the cheddar, ham, and scallions.
Bake the cups
  1. Bake the hash brown crusts for 20 to 25 minutes, until the edges are golden brown and crisp.
  2. Reduce the oven to 350°F.
  3. Divide the egg mixture among the crusts.
  4. Bake for 18 to 22 minutes, until the centers are set and register 160°F on an instant-read thermometer.
  5. Let the cups rest in the pan for 5 minutes.
  6. Loosen the edges with a thin knife and remove the cups.

Notes

Squeeze the thawed hash browns very dry so the crusts bake up crisp. Refrigerate leftovers for up to 3 days; freeze for up to 2 months. For a vegetarian option, omit the ham.