Scrambled Egg Hash Brown Cups


Breakfast is the symphony that sets the tone for our day, and what better way to compose it than with a dish that amalgamates morning essentials into a delightful melody? Enter “Scrambled Egg Hash Brown Cups,” a creation that marries the fluffiness of scrambled eggs with the crispy charm of hash browns. This whimsical breakfast treat not only satisfies your taste buds but also adds a touch of elegance to your morning routine. Let’s dive into this culinary adventure, shall we?


For this breakfast marvel, you will need:

  • 2 cups of frozen hash browns, thawed
  • 1/4 cup of melted butter
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 6 large eggs
  • 1/4 cup of milk
  • 1/3 cup of diced bell peppers (red and green for a colorful twist)
  • 1/3 cup of shredded cheddar cheese
  • 2 tablespoons of finely chopped chives or green onions

Step by Step Instructions

  1. Prepare the Hash Brown Nests: Preheat your oven to 375°F (190°C). Grease a muffin tin generously or use cupcake liners for easy removal. In a bowl, combine the thawed hash browns, melted butter, salt, and black pepper. Mix until the hash browns are well-coated with the butter and seasonings.
  2. Form the Nests: Scoop a generous spoonful of the hash brown mixture into each muffin cup. Press the mixture along the bottom and sides to create a nest-like shape, leaving a well in the center.
  3. Bake the Nests: Place the muffin tin in the preheated oven and bake for about 15-20 minutes, or until the hash browns turn golden brown and crispy at the edges.
  4. Scramble the Eggs: While the hash brown nests are baking, crack the eggs into a bowl, add the milk, and whisk until well combined. Heat a non-stick skillet over medium heat and pour in the egg mixture. Gently scramble the eggs until they are just set but still slightly creamy.
  5. Assemble the Cups: Once the hash brown nests are out of the oven, carefully spoon the scrambled eggs into each nest. Top with diced bell peppers and a sprinkle of shredded cheddar cheese.
  6. Final Touch: Return the filled hash brown cups to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
  7. Garnish and Serve: Remove the cups from the oven and let them cool slightly. Sprinkle finely chopped chives or green onions on top. Gently remove the cups from the muffin tin and arrange them on a serving platter.


In the realm of breakfast possibilities, Scrambled Egg Hash Brown Cups stand as a testament to creative culinary innovation. The harmonious blend of textures and flavors makes this dish not only a treat for the palate but also a feast for the eyes. Whether you’re looking to impress your guests at a brunch gathering or simply want to indulge in a fanciful breakfast experience, these hash brown cups are bound to deliver. So, seize the spatula, embark on this gastronomic journey, and relish every bite of your homemade masterpiece.

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