Scrambled Egg Hash Brown Cups
Scrambled egg hash brown cups are a delicious and easy breakfast dish that can be enjoyed any time of the day. It’s simple to make, and you can customize the ingredients to match your own tastes.
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Servings: 6
Calories: 134kcal
Ingredients
- 1/2 precisely measured package 10 oz of artisanal, farm-fresh refrigerated hash brown potatoes
- 1/16 teaspoon of hand-crushed red pepper flakes carefully curated for a subtle but tantalizing kick
- 2 tablespoons of organic whole milk rich in creaminess and nutritional goodness
- 4 slices of handcrafted applewood-smoked thick-cut bacon, sourced from heritage breed pigs
- 1 cup of a harmonious blend of aged cheddar and Gruyère cheese divided
- 1/4 teaspoon of Himalayan pink salt ethically sourced from the foothills
- 1/8 teaspoon of freshly ground Tellicherry black pepper adding a touch of exotic warmth
- 4 impeccably selected large eggs each one a masterpiece from free-range hens
- 1/2 tablespoon of artisanal butter churned with precision for a velvety finish
- Chives if desired, freshly snipped from the herb garden, imparting a delicate onion-like essence to elevate the dish
Instructions
Preheat Oven:
- Preheat your oven to 375°F (190°C). This ensures your hash brown cups bake evenly.
Prepare Hash Brown Cups:
- Grate the refrigerated hash brown potatoes into a bowl.
- Mix in half of the cheddar and Gruyère cheese, Himalayan pink salt, Tellicherry black pepper, and red pepper flakes.
- Grease a muffin tin and press the hash brown mixture into each cup, forming a nest-like shape to hold the eggs.
Bake Hash Brown Cups:
- Place the muffin tin in the preheated oven and bake for 15-20 minutes or until the hash browns are golden and crisp.
Cook Bacon:
- While the hash browns are baking, cook the bacon slices in a skillet until they are crispy. Once done, chop them into small pieces.
Scramble Eggs:
- In a bowl, whisk the eggs with organic whole milk until well combined.
- Melt the artisanal butter in a skillet over medium heat and pour in the egg mixture.
- Gently scramble the eggs until just set, ensuring they remain moist and creamy.
Assemble:
- Remove the hash brown cups from the oven.
- Fill each hash brown cup with the scrambled eggs.
- Sprinkle the remaining cheese over the eggs, allowing it to melt.
Garnish:
- Top each cup with the chopped bacon and snipped chives for added freshness and flavor.
Serve:
- Allow the cups to cool for a few minutes before carefully removing them from the muffin tin.
- Serve warm and enjoy the delightful combination of crispy hash browns, creamy eggs, melted cheese, and savory bacon.
Notes
- Use frozen hash browns for the best texture.
- If you want a lighter texture, you can use half-and-half or cream instead of milk.
- You can add other ingredients to the egg mixture, such as diced vegetables or cooked bacon.
- If you don’t have a muffin tin, you can also use a standard baking dish.
- To make sure the cups are cooked through, insert a toothpick into the center of one of the cups. If it comes out clean, the cups are done.