Bacon and parmesan hash brown egg cups
Discover a delicious and easy breakfast with these Bacon and Parmesan Hash Brown Egg Cups! Made with crispy bacon, fluffy potatoes, savory parmesan, fresh chives, and perfectly baked eggs, this recipe is sure to start your day off right. Ideal for meal prep or a family brunch, these egg cups are flavorful and convenient.
- 18 Apr 2024
- Cook time 25 min
- Prep time 15 min
- 8 Servings
- 5 Ingredients
Bacon and Parmesan Hash Brown Egg Cups are a delicious and convenient breakfast option that combines the savory flavors of bacon, cheese, and eggs with the crispy texture of hash browns. These little cups are perfect for a quick breakfast, brunch gathering, or even as a snack. With simple ingredients and an easy-to-follow process, you'll have a tasty and satisfying dish to enjoy in no time.
Ingredients:
Instructions:
Preheat your oven to 400°F (204°C). Lightly grease a 12-cup muffin tin or line it with non-stick spray.
In a skillet over medium heat, cook the bacon strips until they are crispy. Remove the bacon from the skillet and place it on a paper towel to drain and cool. Once cooled, crumble the bacon into small pieces and set aside.
Wash, peel and grate the potatoes. Using a clean kitchen towel or cheesecloth, squeeze out excess moisture from the grated potatoes to prevent soggy hash browns.
In a large bowl, combine the grated potatoes, crumbled bacon, grated Parmesan cheese, and chopped chives. Mix until all ingredients are evenly distributed.
Divide the potato mixture among the muffin cups, pressing it down and up the sides to form little nests or cups. Make sure there is an indentation in the center for the egg.
Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the hash brown cups are golden brown and crispy on the edges.
Carefully break an egg into each hash brown cup. Season with a pinch of salt and pepper if desired.
Return the muffin tin to the oven and bake for an additional 10-15 minutes, or until the eggs are set to your desired doneness. For set whites and runny yolks, 10 minutes should be sufficient. For fully cooked through eggs, aim for closer to 15 minutes.
Once done, allow the egg cups to cool in the muffin tin for a couple of minutes. Carefully use a knife to loosen the edges of each cup before lifting them out with a fork or spoon.
Optionally, garnish with extra chives for a fresh touch. Serve immediately and enjoy!
Tips:
- Use a non-stick muffin tin: To ensure easy removal of the egg cups after baking, use a non-stick muffin tin or generously grease a regular one.
- Cook bacon until crispy: For the best texture and flavor, make sure to cook the bacon until it's crispy. This will add a nice crunch to your egg cups.
- Press the potatoes firmly: When forming the hash brown base in the muffin tin, press the shredded potatoes firmly to create a solid nest for the eggs.
- Season the potato mixture: Don't forget to season the potato mixture with salt and pepper before baking. This enhances the overall flavor of the dish.
- Customize with additional ingredients: Feel free to add other ingredients like diced bell peppers, onions, or spinach to the hash brown mixture for added flavor and nutrition.
Bacon and Parmesan Hash Brown Egg Cups are an ideal way to start your day with a hearty, flavorful breakfast. This recipe combines savory ingredients with a crisp texture for a delightful experience in every bite. Whether you're serving them at a brunch party or enjoying them alone, these egg cups are sure to be a hit.
| Nutrition Facts | |
|---|---|
| Serving Size | 200 grams |
| Energy | |
| Calories 230kcal | 9% |
| Protein | |
| Protein 12g | 8% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 3.16g | 8% |
| Sugar 1.32g | 1% |
| Fat | |
| Fat 8g | 9% |
| Saturated 3.09g | 10% |
| Cholesterol 170mg | - |
| Vitamins | |
| Vitamin A 90ug | 10% |
| Choline 150mg | 27% |
| Vitamin B1 0.18mg | 15% |
| Vitamin B2 0.25mg | 19% |
| Vitamin B3 2.07mg | 13% |
| Vitamin B6 0.50mg | 30% |
| Vitamin B9 50ug | 13% |
| Vitamin B12 0.55ug | 23% |
| Vitamin C 30mg | 33% |
| Vitamin E 0.48mg | 3% |
| Vitamin K 4.05ug | 3% |
| Minerals | |
| Calcium, Ca 110mg | 9% |
| Copper, Cu 0.17mg | 0% |
| Iron, Fe 1.94mg | 18% |
| Magnesium, Mg 44mg | 10% |
| Phosphorus, P 230mg | 18% |
| Potassium, K 730mg | 21% |
| Selenium, Se 18ug | 32% |
| Sodium, Na 280mg | 19% |
| Zinc, Zn 1.42mg | 13% |
| Water | |
| Water 150g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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