Damn Delicious

Breakfast Hash Brown Cups

Tender-crisp hash browns topped with eggs, bacon, spinach and mushrooms. Easy to make and so perfect to serve large crowds!

Breakfast Hash Brown Cups - Tender-crisp hash browns topped with eggs, bacon, spinach and mushrooms. Easy to make and so perfect to serve large crowds!

Whoever came up with the idea of a hash brown cup is well, a genius, to say the least. And then filling that with your favorite kind of egg scramble just blows it out of the park.

Breakfast Hash Brown Cups - Tender-crisp hash browns topped with eggs, bacon, spinach and mushrooms. Easy to make and so perfect to serve large crowds!

And it’s all conveniently made in a muffin tin, letting the hash browns have that amazingly crisp exterior, holding up that cheesy egg scramble loaded with mushrooms, bell peppers, spinach, and bacon, because bacon is always a must.

Breakfast Hash Brown Cups - Tender-crisp hash browns topped with eggs, bacon, spinach and mushrooms. Easy to make and so perfect to serve large crowds!

But you can really swap out any of the veggies and add in your favorites, or you can keep it simple with eggs and bacon. Just know that these will disappear fast once they hit the table so be sure to set some aside in a secret cupboard for later.

Breakfast Hash Brown Cups

Tender-crisp hash browns topped with eggs, bacon, spinach and mushrooms. Easy to make and so perfect to serve large crowds!

15 minutes50 minutes

Ingredients:

  • 1 (20-ounce) package refrigerated hash brown potatoes
  • 4 large eggs
  • 2 tablespoons milk
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • Kosher salt and freshly ground black pepper, to taste
  • 2 slices bacon, diced
  • 8 ounces cremini mushrooms, thinly sliced
  • 1 bell pepper, diced
  • 1 cup chopped baby spinach
  • 1/2 cup shredded Monterey Jack cheese, divided

Directions:

  1. Preheat oven to 375 degrees F. Lightly coat a 12-cup muffin tin with nonstick spray.
  2. Divide potatoes into each of the 12 muffin tins, pressing carefully to make sure there is an opening in the center. Place into oven and bake for 22-25 minutes, or until golden brown; set aside.
  3. In a medium bowl, whisk together eggs, milk, Worcestershire and hot sauce; season with salt and pepper, to taste. Set aside.
  4. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; drain excess fat, reserving 1 tablespoon in the skillet.
  5. Add mushrooms and bell pepper to the skillet. Cook, stirring occasionally, until tender, about 4-5 minutes. Stir in egg mixture until the eggs are completely set, about 3-4 minutes. Stir in spinach, 1/4 cup cheese and bacon until the spinach has wilted, about 2 minutes.
  6. Spoon egg mixture into the muffin tins and sprinkle with remaining 1/4 cup cheese. Place into oven and bake for 3-4 minutes, or until the cheese has melted.
  7. Serve immediately.

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Nutrition Facts
Serving Size
Servings Per Container 12

Amount Per Serving
Calories 98.4 Calories from Fat 40.5
% Daily Value*
Total Fat 4.5g 7%
Saturated Fat 1.7g 9%
Trans Fat 0g
Cholesterol 66.3mg 22%
Sodium 82.0mg 3%
Total Carbohydrate 10.5g 4%
Dietary Fiber 1.2g 5%
Sugars 1.1g
Protein 4.8g 10%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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30 comments

  1. Any idea how many W smart points these are?

    • Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!

  2. These look absolutely delicious! Will have to try this recipe out as soon as possible. They look like the perfect breakfast meal.

  3. Did use a mini muffin tin or a regular size tin?

  4. Do you think it would be possible to adapt these without eggs? As a non-egg eater, I always have trouble finding tasty breakfast foods.

  5. Beautiful photos and YUM…what a fantastic idea! Delicious!!

  6. I’ve made this this morning. The only problem I had was that the hash browns were not really sticking together, so when I was taking these out of the tin the hash browns kind of fell off. Any suggestions how to make them stick? This was delicious. And I also skipped the spinach

  7. When do you add the cooked bacon?

  8. Can you freeze?

  9. Can I use mozzarella cheese instead

  10. This recipe is like heaven! I love all those things for breakfast! But I’m going to do them like appetizers! I think they going do do well with some drinks!
    Thanks
    Cat

  11. Can this be prepared at night and heated up in the morning?

    • These are best when served immediately but they can be certainly be frozen (or refrigerated) and reheated before serving.

  12. I would like to make this recipe, but am confused about the refrigerated hash brown potatoes. I have only seen them frozen. Did you use frozen ones and let them defrost in refrigerator?

  13. Could you freeze and or reheat them

  14. Can these be frozen and then reheated?

  15. This is an amazing recipe and idea for breakfast or snack Chungah!! The photos are beautiful as well! One question though, is it wise to replace Monterey Jack cheese with Pecorino? Will the flavor change? Have a beautiful day
    Panos & Mirella

    • Pecorino would be a great substitution, but I recommend using less than the amount listed in the recipe for this substitution.