Whip up a breakfast favorite in muffin form with this easy recipe for Cheesy Hash Brown Cups with Baked Eggs!
Take the stress out of breakfast prep with this fast and fresh recipe for Cheesy Hash Brown Cups with Baked Eggs.
The combination of early-morning protein, cheese and starch has been my go-to these past few months, as a good ol’ bowl of cereal just ain’t cuttin’ it. So cue the Cheesy Hash Brown Cups with Baked Eggs!
The real beauty here is that not only are these cups super filling, but they’re also easily enjoyed with a single hand (if you don’t mind a little runny yolk here or there). And with two babies under age 2, you’d be surprised at the number of things I’ve learned to do with one hand.
About Time
- Prep Time 10 mins
- Cook Time 40 mins
- Total Time 50 mins
Ingredients
- 1 (20-oz.) package refrigerated hash browns
- 2/3 cup shredded cheddar cheese
- 5 Tablespoons unsalted butter, melted
- 12 large eggs
- Chopped fresh chives, for serving
Instructions
- Preheat the Air Fryer to 400°F. Grease a muffin tin with cooking spray or melted butter.
- In a medium bowl, combine the hash browns, shredded cheddar cheese and melted butter.
- Divide the hash brown mixture among the 12 muffin tin cups (they will be very full but will shrink as they bake), pressing the potatoes into the bottoms and up the sides of each cup.
- Bake the hash brown cups for 25 minutes then remove them from the Air Frye and using a dry measuring cup or spoon, push down the centers of the muffins to make enough room for the eggs.
- Crack an egg into each cup then top each egg with salt and pepper.
- Return the hash brown cups to the Air Frye and cook them an additional 10 to 15 minutes or until the eggs reach your desired doneness.
- Remove the hash brown cups from the Air Frye and let them cool for at least 10 minutes in the muffin tin before running a sharp knife around the edges to release them. Top the hash brown cups with the chopped fresh chives and serve.
Amount Per Serving
Calories: kcal
Serving: servings, Carbohydrates: 21.5 g, Protein: 22.5 g, Fat: 3.5 g, Saturated Fat: 1 g, Cholesterol: 69 mg, Sodium: 426.5 mg, Fiber: 1.5 g, Sugar: 1.5 g