Hash brown egg cups for a fun breakfast

My favourite breakfasts always include hash browns and eggs, and this recipe brings both together in a cute convenient presentation. This recipe is a perfect brunch item, or just something fun to bring together for the family on a Sunday morning. Because this recipe utilizes premade hash brown patties, a little care is needed while pressing them into the muffin tin, but the results are well worth it. For a visual representation of the is recipe, check out my video for this recipe under the “Egg Recipes” playlist on my YouTube channel: https://www.youtube.com/c/ChefDez

Hash Brown Egg Cups

Recipe created by Chef Dez, chefdez.com

“Tasty breakfast idea made from store-bought hash brown patties (60g each, measuring about 3 inches by 4 inches). Grate the cheese from a block for best results.”

Butter (to grease the muffin tin)

6 frozen hash brown patties, thawed to room temperature

1/2 cup finely grated Parmesan cheese, divided

2 tablespoons drained, sliced, oil-packed sun-dried tomatoes

1 tablespoon minced onion

2 large eggs

1/2 teaspoon dried basil

1/2 teaspoon salt

A few grinds of black pepper

  1. Preheat oven to 350°F Convection. If only doing a single recipe, then a toaster oven works great.
  2. Grease 6 holes of a non-stick muffin tin with the butter.
  3. Working carefully, press each thawed hash brown into each greased spot of the muffin tin, while making a “cup” shape (hash brown formed evenly over the bottom and the sides of each spot).
  4. Bake in the pre-heated oven for 15 minutes.
  5. Divide 1/4 cup of the grated parmesan equally into the bottom each hash brown cup and bake for another 5 minutes.
  6. Equally divide the sun-dried tomatoes and onions into the cheese baked hash brown cups.
  7. In a glass 2-cup measure, beat the eggs, with the dried basil, salt, and pepper until thoroughly combined. Pour this egg mixture evenly into the prepared hash brown cups. Top equally with the remaining 1/4 cup parmesan cheese and bake for another 15 minutes.
  8. Let cool in pan for 5 minutes. Carefully remove each hash brown cup from the pan and serve immediately.

Makes 6 small portions

Chef Dez is a Chef, Writer, & Host. Visit him at www.chefdez.com

Write to him at dez@chefdez.com or P.O. Box 2674, Abbotsford, BC V2T 6R4