Hash Brown Egg Cups
Hash Brown Egg Cups feature crispy potato nests filled with eggs and cheese.Bake the hash brown shells first until their edges become golden.Add the egg filling and bake until set for an easy individual breakfast.
Ingredients
- 20 ounces hash browns thawed
- 8 large eggs
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 cup shredded sharp cheddar cheese
- 4 slices halal turkey bacon cooked and crumbled
- Chopped chives or parsley for serving
- Halal-friendly hot sauce for serving
Instructions
- Preheat the oven to 400°F (205°C).
- Generously coat a standard 12-cup muffin pan with nonstick cooking spray.
- Divide the thawed hash browns between the muffin cups, filling each approximately two-thirds full.
- Press the potatoes firmly against the bottom and up the sides of each muffin cup to create small hash brown nests.
- Bake for approximately 20 minutes, or until the edges begin turning crisp and golden brown.
- While the hash brown cups bake, crack the eggs into a medium bowl.
- Add the kosher salt and black pepper and whisk until the eggs are thoroughly combined.
- Stir the shredded sharp cheddar and crumbled turkey bacon into the egg mixture.
- Remove the golden hash brown shells from the oven and carefully divide the egg filling between them, avoiding overfilling.
- Return the pan to the oven and bake the Hash Brown Egg Cups until the egg centers are set, approximately 12–15 minutes.
- Allow the cups to cool in the pan for about 5 minutes before carefully loosening the edges with a thin spatula or butter knife.
- Garnish with chopped chives or parsley and serve warm with hot sauce if desired.
Notes
The original bacon has been replaced with halal turkey bacon to make these egg cups halal-friendly.
For the cheddar, choose a halal-certified variety or cheese made with microbial or suitable vegetarian rennet.
For a meat-free version, simply omit the turkey bacon and add vegetables or a little extra cheese.