Go Back
Breakfast is often hailed as the most important meal of the day, and the search for the perfect morning dish can lead to some exciting culinary discoveries. One such discovery is the Golden Hashbrown Egg and Cheese Cupcakes—a delightful fusion of crispy hashbrowns, fluffy eggs, and melted cheese, all baked to perfection in individual servings. These cupcakes not only provide a comforting start to your day but also offer versatility that caters to various tastes and dietary preferences.

Golden Hashbrown Egg and Cheese Cupcakes

Start your day off right with Golden Hashbrown Egg and Cheese Cupcakes, a delicious twist on traditional breakfast. Combining crispy hashbrowns, fluffy eggs, and gooey cheese, these individual servings are perfect for meal prep or sharing at brunch. With endless customization options, you can cater to various tastes, whether you prefer veggies, meats, or different cheeses. Packed with nutrients and flavors, these cupcakes are a satisfying way to kickstart your morning!
Print Recipe Pin Recipe

Ingredients
  

2 cups shredded russet potatoes (approximately 2 large potatoes)

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1 large egg, beaten

1 cup shredded sharp cheddar cheese

6 large eggs (for the filling)

1/4 cup milk

1/2 cup cooked and crumbled bacon or diced ham (optional)

Fresh chives, chopped (for garnish)

Instructions
 

Prepare the Hashbrown Base:

    - Preheat your oven to 400°F (200°C).

      - Rinse the shredded potatoes in cold water to wash away excess starch. After rinsing, thoroughly pat the potatoes dry using paper towels to remove moisture.

        - In a large mixing bowl, combine the dried shredded potatoes, salt, black pepper, garlic powder, onion powder, and the beaten egg. Stir well until all ingredients are evenly mixed and the potato shreds are coated.

          Form the Hashbrown Cups:

            - Generously grease a 12-cup muffin tin with cooking spray or melted butter to prevent sticking.

              - Evenly divide the potato mixture among the muffin cups, ensuring each cup is filled. Firmly press the potato mixture into the bottom and along the sides to create a cup shape.

                - Place the muffin tin in the oven and bake for about 25-30 minutes, or until the edges of the hashbrown cups are golden brown and crispy.

                  Prepare the Egg Filling:

                    - While the hashbrown cups are baking, crack the 6 large eggs into a medium bowl and whisk them together with the milk until well combined.

                      - Fold in the shredded cheddar cheese and, if desired, the cooked bacon or diced ham. Season the mixture with salt and pepper to taste.

                        Fill the Cups:

                          - Once the hashbrown cups are nice and crispy, remove the muffin tin from the oven.

                            - Carefully pour the egg mixture into each hashbrown cup, filling them just below the rim. Keep in mind that the mixture will expand as it bakes.

                              Bake the Cupcakes:

                                - Return the muffin tin to the oven and bake for an additional 15-20 minutes, or until the egg is set and has a slight puff. For an extra golden top, you may turn on the broiler for the last 2-3 minutes of baking.

                                  Cool and Serve:

                                    - After baking, allow the Hashbrown Egg and Cheese Cupcakes to cool in the muffin tin for a few minutes.

                                      - Carefully run a knife along the edges of each cup to loosen them, then gently lift them out of the tin.

                                        - Garnish your creations with freshly chopped chives before serving for an added touch of flavor and color.

                                          Prep Time, Total Time, Servings:

                                            15 minutes | 1 hour | 12 servings