Hash-Brown Egg Cups with Cheddar and Green Onions
Crispy shredded potato cups form edible bowls for perfectly baked eggs in this hearty breakfast dish. The hash browns are seasoned with cheddar cheese and green onions, then pressed into ramekins to create golden, crispy nests. Each cup is topped with a fresh egg and finished with Italian seasoning and extra cheese. Perfect for weekend brunch or meal prep, these individual portions offer a fun twist on classic breakfast flavors with an appealing presentation that impresses guests.
Ingredients
- ¾ cup shredded Cheddar cheese, 3 oz
- 2 cups refrigerated shredded hash-brown potatoes, from 20-oz bag
- ¼ cup green onions, chopped, 4 medium
- ½ teaspoon seasoned saltregular salt plus garlic powder1/2 tsp salt + 1/4 tsp garlic powdernone
adjust seasoning to taste
- ⅛ teaspoon pepper
- 2 eggs
- ⅛ teaspoon Italian seasoning
Instructions
- 1
Heat oven to 400°F
- 2
Spray 2 ovenproof bowls or ramekins with cooking spray
- 3
Reserve 2 tablespoons cheese for topping
- 4
Mix remaining cheese, potatoes, onions, 1/4 teaspoon seasoned salt and pepper in medium bowl
- 5
Press mixture in bottom and up sides of each bowl, leaving indentation in center
- 6
Bake 25 to 30 minutes until golden brown and crisp
- 7
Remove from oven
- 8
Break egg into center of each cup
- 9
Sprinkle with remaining seasoned salt, Italian seasoning and reserved cheese
- 10
Return to oven and bake 8 to 12 minutes longer until eggs are set to desired doneness
Tips
Press potato mixture firmly to prevent cups from falling apart during baking.
Cook eggs to your preference - 8 minutes for runny yolks, 12 minutes for fully set.
Let cool for 2-3 minutes before serving to make removal from ramekins easier.
Good to Know
Refrigerate assembled unbaked cups up to 24 hours. Add eggs just before final baking.
Prepare potato cups through first baking stage. Add eggs and finish baking when ready to serve.
Serve immediately while eggs are hot and potato cups are crispy.
Common Mistakes
Press potato mixture firmly to avoid cups collapsing during baking.
Don't skip reserving cheese for topping or cups will lack final flavor layer.
Remove promptly after egg stage to prevent overcooking yolks.
Substitutions
milder flavor
thaw and drain excess moisture first
adjust seasoning to taste
FAQ
Can I make these ahead of time?
Yes, bake the potato cups completely, then refrigerate. Reheat and add fresh eggs when ready to serve for best results.
What if my potato cups break apart?
Ensure potatoes are well-drained and press mixture very firmly. Adding an extra tablespoon of cheese helps bind the mixture.
How long do leftovers keep?
Store assembled cups in refrigerator for up to 2 days. Reheat in 350°F oven for 5-8 minutes to restore crispness.