Baked Eggs In Hash Brown Cups Recipes

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SCRAMBLED EGG HASH BROWN CUPS

They may look like muffins, but these cuties pack my favorite breakfast all-stars like eggs, hash browns and bacon. Grab one and get munching. -Talon DiMare, Bullhead City, Arizona

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 1 dozen.

Number Of Ingredients 7



Scrambled Egg Hash Brown Cups image

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.

Nutrition Facts : Calories 180 calories, Fat 10g fat (5g saturated fat), Cholesterol 113mg cholesterol, Sodium 487mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.

1 package (20 ounces) refrigerated Southwest-style shredded hash brown potatoes
6 large eggs
1/2 cup 2% milk
1/8 teaspoon salt
1 tablespoon butter
10 thick-sliced bacon strips, cooked and crumbled
1-1/4 cups shredded cheddar-Monterey Jack cheese, divided

HASH-BROWN EGG CUPS

A fun change from fried eggs, this hearty breakfast dish is ready to bake in 15 minutes.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 55m

Yield 2

Number Of Ingredients 7



Hash-Brown Egg Cups image

Steps:

  • Heat oven to 400°F. Spray 2 (2-cup) ovenproof bowls or ramekins with cooking spray. Reserve 2 tablespoons of the cheese for topping. In medium bowl, mix remaining cheese, the potatoes, onions, 1/4 teaspoon of the seasoned salt and the pepper. Press mixture in bottom and up side of each bowl, leaving indentation in center.
  • Bake 25 to 30 minutes or until golden brown and crisp. Remove from oven. Break egg into center of each cup. Sprinkle with remaining 1/4 teaspoon seasoned salt, the Italian seasoning and reserved 2 tablespoons cheese.
  • Return to oven; bake 8 to 12 minutes longer or until eggs are set and of desired doneness.

Nutrition Facts : Calories 430, Carbohydrate 43 g, Cholesterol 255 mg, Fat 1, Fiber 5 g, Protein 21 g, SaturatedFat 11 g, ServingSize 1/2 of Recipe, Sodium 720 mg, Sugar 3 g, TransFat 0 g

3/4 cup shredded Cheddar cheese (3 oz)
2 cups refrigerated shredded hash-brown potatoes (from 20-oz bag)
1/4 cup chopped green onions (4 medium)
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
2 eggs
1/8 teaspoon Italian seasoning

HASH BROWNS EGG BAKE

My co-worker brought this in to work one morning! Yummy!! The onion-garlic croutons made for a terrific taste and the soup - made it taste like a country gravy. Great for holidays or overnight guest breakfasts! Prep time does not include the overnight time.

Provided by LiisaN

Categories     Breakfast

Time 1h50m

Yield 8-10 serving(s)

Number Of Ingredients 11



Hash Browns Egg Bake image

Steps:

  • Grease a 9x13 pan.
  • Layer croutons, then sausage or ham, then eith the 2 cups cheese.
  • In a separate bowl, combine milk, eggs, prepared mustard and salt.
  • Pour this over the croutons, meat, cheese.
  • Cover and refrigerate overnight.
  • In the morning, mix together the soup and 1/2 cup milk- pour over everything.
  • Top with the thawed hash browns.
  • Sprinkle with remaining cheese.
  • Bake at 300 degrees for 1 1/2 hours.

Nutrition Facts : Calories 945.5, Fat 67.9, SaturatedFat 27.6, Cholesterol 221.4, Sodium 1949.2, Carbohydrate 51.3, Fiber 3, Sugar 3.4, Protein 34.1

3 cups onion garlic-flavored croutons
2 lbs sausage, precooked and drained (or 2 c diced ham)
2 cups shredded cheddar cheese
2 1/4 cups milk
4 beaten eggs
1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup milk
1 (32 ounce) package frozen hash browns, thawed
1/2 cup shredded cheddar cheese
3/4 teaspoon prepared mustard
1/2 teaspoon salt

BAKED EGGS IN HASH BROWN CUPS RECIPE - (4.5/5)

Provided by pasta

Number Of Ingredients 4



Baked Eggs in Hash Brown Cups Recipe - (4.5/5) image

Steps:

  • Preheat the oven to 350°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. 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.

6 to 8 medium russet potatoes
Salt and ground pepper
Cooking spray
24 large eggs

HASH BROWN BREAKFAST CUPS RECIPE BY TASTY

Here's what you need: frozen shredded hash brown, shredded cheddar cheese, olive oil, eggs, salt, pepper

Provided by Tasty

Categories     Breakfast

Yield 12 cups

Number Of Ingredients 6



Hash Brown Breakfast Cups Recipe by Tasty image

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!

Nutrition Facts : Calories 266 calories, Carbohydrate 14 grams, Fat 18 grams, Fiber 1 gram, Protein 11 grams, Sugar 0 grams

20 oz frozen shredded hash brown, thawed
1 ¼ cups shredded cheddar cheese, shredded
1 tablespoon olive oil
12 eggs
salt, to taste
pepper, to taste

HASH BROWN EGG BAKE

A package of frozen potatoes makes this hash brown egg casserole simple to prepare. Featuring bacon and cheddar cheese, this easy egg bake is tasty breakfast or brunch fare. You can even make it the night before, keep in the fridge and bake the next morning-so convenient! -Cheryl Johnson, Plymouth, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 7



Hash Brown Egg Bake image

Steps:

  • In a large bowl, combine the hash browns, bacon, 1/2 cup cheese and salt. Spoon into a greased 13x9-in. baking dish. In another large bowl, beat eggs and milk until blended; pour over hash brown mixture. Sprinkle with paprika. , Bake, uncovered, at 350° until a knife inserted in center comes out clean, 45-50 minutes. Sprinkle with remaining cheese.

Nutrition Facts : Calories 354 calories, Fat 19g fat (8g saturated fat), Cholesterol 227mg cholesterol, Sodium 649mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein.

1 package (30 ounces) frozen cubed hash brown potatoes, thawed
1 pound bacon strips, cooked and crumbled
1 cup shredded cheddar cheese, divided
1/4 to 1/2 teaspoon salt
8 large eggs
2 cups whole milk
Paprika

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