Print

Hash Brown Avocado Egg Cups

Close-up of a Hash Brown Avocado Egg Cup topped with a sunny-side-up egg and herbs.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake individual breakfast cups using crispy hash brown nests filled with creamy avocado and baked eggs. These are simple to make and great for meal prepping.

Ingredients

Scale
  • 2 cups frozen shredded hash browns, thawed and squeezed dry
  • 2 tablespoons melted butter or oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 large eggs
  • 1 medium avocado, diced
  • 1/4 cup shredded cheddar cheese (optional)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 Celsius). Lightly grease a standard 6-cup muffin tin.
  2. In a bowl, mix the thawed hash browns with melted butter, salt, and pepper until evenly coated.
  3. Press about 1/3 cup of the hash brown mixture firmly into the bottom and up the sides of each muffin cup to form a nest shape. Press them tightly to help them hold their form.
  4. Bake the hash brown cups for 15 minutes until the edges start to look golden brown and crispy.
  5. Remove the tin from the oven. Gently spoon about 1 tablespoon of diced avocado into the bottom of each pre-baked hash brown cup.
  6. Carefully crack one egg into each cup, placing it over the avocado. Sprinkle with cheese, if using.
  7. Return the tin to the oven and bake for an additional 12 to 15 minutes, or until the egg whites are set and the yolks reach your desired doneness.
  8. Let the cups cool in the tin for 5 minutes before carefully removing them with a thin spatula.

Notes

  • Squeezing the moisture out of the thawed hash browns is key to getting crispy cups. Use a clean kitchen towel or paper towels.
  • For a firmer yolk, bake closer to 15 minutes. For a runny yolk, check them closer to 12 minutes.
  • You can add cooked, crumbled bacon or diced ham with the avocado layer for extra flavor.

Nutrition

Find it online: https://savoryskies.com/hash-brown-avocado-egg-cups-recipe/