A delightful twist on the classic breakfast combination, these cheesy bacon hash brown cups are perfect for brunch or a special morning treat.
Preheat your oven to 375°F.
Preheating ensures even cooking and a crispy texture for the hash browns.
Cook the bacon in a skillet over medium heat until crispy, then drain on paper towels.
Cooking the bacon until crispy enhances its flavor and texture in the cups.
Chop the scallions and set them aside.
Use both the white and green parts of the scallions for a mix of flavors.
In a mixing bowl, whisk together the eggs, salt, and pepper.
Whisking the eggs thoroughly ensures a fluffy texture when baked.
Spray a muffin tin with non-stick spray and press hash browns into each cup to form a nest.
Press the hash browns firmly to create a sturdy base for the fillings.
Divide the bacon and scallions evenly among the hash brown cups.
Distributing the ingredients evenly ensures consistent flavor in each cup.
Pour the egg mixture into each cup, filling them about three-quarters full.
Avoid overfilling to prevent spillage during baking.
Sprinkle shredded cheese on top of each cup.
Adding cheese on top creates a deliciously gooey and golden crust.
Bake in the preheated oven for 20-25 minutes, or until the eggs are set and the cheese is golden.
Check for doneness by inserting a toothpick into the center; it should come out clean.
Let the cups cool for a few minutes before serving.
Allowing the cups to cool slightly makes them easier to remove from the tin.
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