Hash Brown Egg Muffin Cups Food

HASH BROWN EGG CUPS

Steps:

• Preheat your oven to 400 degrees F (205 degrees C) and prepare the muffin tin by coating with melted butter (or non-stick cooking spray).
• Divide your hash browns into the 12 muffin cups, packing firmly with a solid (slightly thicker) layer on the bottom of each muffin cup. Press the hash browns down into the muffin cups and up the sides. *Hash browns will shrink when baked, don't worry if they seem really full!
• Cook freshly grated potatoes, thawed frozen hash browns or refrigerated hash brown potatoes for the same amount of time: Bake the hash brown filled muffin cups for 25 minutes in your preheated oven at 400 degrees F (205 degrees C). Remove from the oven and use a wooden spoon, or the bottom of a clean measuring cup, to press down firmly on the centers of each hash brown 'basket' or 'birds nest'.
• Crack one large egg into the center of each has brown cup, then top with freshly ground salt and pepper. Return your hash brown egg cups to the oven and cook for an additional 12-15 minutes, depending on the level of doneness that you prefer your eggs.
• Remove your egg cups from the oven and allow them to cool in the pan on a wire cooling rack for 10 minutes. After cooled slightly, use a knife to run around the edges of each hash brown cup to loosen it up for easy removal.
• Serve your hash brown egg cups topped with the optional fresh cut chives, or your favorite herbs.

HASH BROWN EGG CUPS RECIPE

Steps:

• Preheat oven to 450 degrees. Generously spray a standard size muffin tin pan with baking spray, set aside.
• In a large mixing bowl, combine the hash browns, 1/2 cup cheese, salt, pepper, paprika, and cayenne. Press the mixture into the bottom, creating a nest.
• Place in oven and bake for 20 minutes. Reduce heat to 350 degrees.
• In a medium mixing bowl whisk together the remaining 1/2 cup of cheese, eggs, milk, and bacon. Pour into the baked hash browns, then return to the oven to bake for 12-15 minutes or until fully set.
• Remove from the oven and allow to cool in the tins for 5 minutes before removing.
• Garnish with a pinch of salt and pepper, and freshly chopped parsley, if desired. Serve immediately.

SCRAMBLED EGG HASH BROWN CUPS

Steps:

• Preheat oven to 400°. Divide potatoes among 12 greased muffin cups; press onto bottoms and up sides to form cups. Bake until light golden brown, 18-20 minutes., Meanwhile, in a small bowl, whisk eggs, milk and salt. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in bacon and 3/4 cup cheese. Spoon into cups; sprinkle with remaining 1/2 cup cheese. , Bake until cheese is melted, 3-5 minutes. Cool 5 minutes before removing from pan.

BAKED EGGS IN HASH BROWN CUPS

Steps:

• Preheat the oven to 400 degrees F.
• Bake the potatoes until tender, 45 minutes to 1 hour. Allow to cool, and then peel and grate them. Season well with salt and pepper.
• Adjust the oven temperature to 450 degrees F. Spray two 12-hole muffin pans generously with cooking spray. Scoop 3 to 4 tablespoons of grated potato into each muffin hole. Use your fingers to gently press down the sides and bottom in each muffin hole to make a nest. Spray again with cooking spray. Then bake for 15 to 20 minutes. Watch and make sure they do not burn.
• Allow the nests to cool and lower the oven temperature to 400 degrees F. Then crack an egg into each nest. Sprinkle with salt and pepper and bake until the whites are set, about 15 minutes.

BAKED EGGS IN HASH BROWN CUPS

Steps:

• Preheat theoven to 400ºF.
• Bake the potatoes until tender, 45 minutes to 1 hour. Allow to cool, and then peel and grate them. Season well with salt and pepper.
• Spray two 12-hole muffin pans generously with cooking spray. Scoop 3 to 4 tablespoons of grated potato into each muffin hole. Use your fingers to gently press down the sides and bottom in each muffin hole to make a nest. Spray again with cooking spray. Then bake for 15 to 20 minutes. Watch and make sure they do not burn.
• Allow the nests to cool. Then crack an egg into each one. Sprinkle with salt and pepper and bake until the whites are set, about 15 minutes.

BIRD'S NEST BREAKFAST CUPS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 24 muffin cups.
• Mix hash brown potatoes, salt, black pepper, olive oil, and 2/3 cup shredded Cheddar cheese in a bowl. Divide mixture between prepared muffin cups and use your fingers to shape potato mixture into nests with hollows in the middle.
• Bake in the preheated oven until hash browns are browned on the edges and cheese has melted, 15 to 18 minutes. Remove hash brown nests.
• Reduce oven temperature to 350 degrees F (175 degrees C).
• Whisk eggs and water in a bowl until thoroughly combined; season with salt and black pepper. Pour equal amount of egg mixture into each nest; sprinkle with bacon crumbles and 1 teaspoon Cheddar cheese.
• Bake in the oven until eggs are set, 13 to 16 minutes. Let cool in pans and remove by sliding a knife between potato crust and muffin cup.

AMAZING MUFFIN CUPS

Steps:

• Prepare sausage according to package directions. cool slightly and cut into 1/2-inch pieces; set aside.
• In a bowl, combine hash browns, butter, salt and pepper; divide evenly into 12 greased muffin cups. Press mixture onto sides and bottom of muffin cups.
• Bake at 400 degrees F for 12 minutes or until lightly browned. Remove from oven; divide sausage pieces into muffin cups.
• In a bowl, combine eggs, cheese and bell pepper. Spoon mixture evenly into muffin cups. Sprinkle with chives or onion. Return to oven, bake 13-15 minutes or until set. Serve.

HASH BROWN BREAKFAST CUPS RECIPE BY TASTY

Steps:

• In a bowl, combine hash browns, one cup of cheddar (100 g), salt, pepper, and olive oil.
• Divide hash brown mixture into the cups of a 12-cup muffin tin. Press the hash browns down firmly along the shape of the cups. Bake at 400°F (200°C) for 20 minutes to set the cups.
• Crack an egg into each cup and sprinkle some salt, pepper, and the remaining cheddar on top. Bake again at 350°F (180°C) for 13-15 minutes, or until the egg whites have set.
• After they have cooled, remove cups by running a knife along their edges. Serve with all the toppings you desire!
• Enjoy!

AMAZING MUFFIN CUPS

Steps:

• Heat oven to 400°F.
• Combine potatoes, butter and black pepper; press onto bottoms and up sides of 12 muffin pan cups sprayed with cooking spray. Bake 12 min. or until lightly browned.
• Meanwhile, cook sausage as directed on package; drain on paper towels. Cut into 1/2-inch-thick slices.
• Spoon sausage into potato cups. Whisk eggs in medium bowl until blended. Stir in cheese and red peppers; spoon over sausage. Sprinkle with chives.
• Bake 13 to 15 min. or until centers are set.

PARMESAN HASH BROWN CUPS

Steps:

• Preheat oven to 350 degrees. Coat 12 muffin tins with cooking spray; set aside. In large bowl, combine potatoes, onions, cheese, salt, and pepper. Toss lightly with a fork. Drizzle on olive oil. Toss with fork again until mixture is well combined. Spoon mixture evenly into 12 muffin cups. With the back of the spoon, apply gentle pressure to pack mixture into each cup. Bake for 60-75 minutes in lower third of oven. Let rest for 5 minutes, run a small knife or spatula around the edge of each cup, making sure the edges are loosened. Gently lift each potato cup out, invert it, place on serving plate bottom side up. Good served warm or room temperature.
• MAKE AHEAD FOR COOKING LATER: Combine mixture, spoon it into muffin tins, cover with plastic wrap, and refrigerate until ready to bake. Remove from fridge 30 minutes before baking time. May be made the night before to cook and serve for breakfast the next day.
• MAKE AND COOK AHEAD FOR REHEATING LATER: These are best when eaten freshly baked. However, they can be baked ahead of time, refrigerated or frozen, and reheated before serving. They lose some of their crispiness when reheated, but the texture and taste is still good.
• FOR BITE-SIZE TATER TOTS - make them in mini muffin pans.