Golden crispy potato nests filled with gooey cheddar and perfectly baked eggs – the ultimate grab-and-go breakfast!
Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins
Makes: 12 egg cups
📝 Ingredients
- Refrigerated hash browns: 20 oz package
- Shredded cheddar: ⅔ cup
- Butter: 5 Tbsp, melted
- Eggs: 12 large
- Fresh chives: chopped (for garnish)
- Salt & pepper: to taste
👩🍳 Step-by-Step Instructions
1️⃣ Prep:
- Preheat oven to 400°F (200°C).
- Generously grease a 12-cup muffin tin with butter or spray.
2️⃣ Make Potato Cups:
- In a bowl, mix hash browns, cheddar, and melted butter.
- Divide mixture among cups, pressing firmly to form nests (they’ll be full but shrink).
3️⃣ First Bake:
- Bake for 25 mins until golden.
- Remove and press centers down with a spoon to create egg wells.
4️⃣ Add Eggs:
- Crack 1 egg into each cup. Season with salt and pepper.
- Bake 12-15 mins more (12 for runny yolks, 15 for set).
5️⃣ Serve:
- Cool 10 mins before removing with a knife.
- Garnish with chives and enjoy!
💡 Pro Tips
✅ Extra crispy: Squeeze excess moisture from hash browns first
✅ Make ahead: Prep potato cups the night before, add eggs fresh in the morning
✅ Variations: Add crumbled bacon, diced peppers, or spinach
Storage: Keep refrigerated for 3 days. Reheat in oven/toaster oven to maintain crispness.
“Brunch just got easier! 🍳 Tag @MyTastyTips if you try these #BreakfastCups or find more meal prep ideas at MyTastyTips.com!”
