A delightful twist on the classic breakfast, these Hash Brown Egg Cups are perfect for a family brunch or a quick weekday breakfast.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and a crispy base.
In a mixing bowl, combine the frozen hash browns, vegetable oil, beaten egg, seasoning salt, and ground pepper.
Mix thoroughly to ensure the seasoning is evenly distributed.
Grease a muffin tin with cooking spray or oil.
Greasing prevents sticking and makes cleanup easier.
Press the hash brown mixture into the muffin tin, forming cups.
Press firmly to create a sturdy base for the filling.
Bake the hash brown cups in the preheated oven for 30-35 minutes or until golden brown.
Check occasionally to prevent over-browning.
In a bowl, whisk together the eggs, half-and-half cream, diced tomatoes, and chilies.
Whisking incorporates air, making the eggs fluffy.
Pour the egg mixture into a non-stick skillet and cook over medium heat until just set.
Stir gently to avoid overcooking.
Spoon the cooked egg mixture into the baked hash brown cups.
Distribute evenly for consistent servings.
Top each cup with shredded cheddar cheese and return to the oven until the cheese melts, about 3-5 minutes.
Keep an eye on the oven to avoid burning the cheese.
Garnish with chopped green onions and serve warm.
Serve immediately for the best taste and texture.
Nutze unsere App für das beste Erlebnis
