Cheddar Onion Hash Brown Cups are fantastic for an on the go breakfast, or easy to handle brunch dish. They make great appetizers or snacks too. Cheddar and onion are a great easy base recipe, and you can always toss in a little chopped ham, crumbled bacon or other delightful tidbits in to satisfy your particular taste (and of course use up what you have on-hand).
Making hash brown cups is easy... the only hard part is the wait to crisp them up.
Need a New Muffin Tin?
Rachael Ray Oven Lovin' Non-Stick 12-Cup Muffin and Cupcake Pan, Orange
Wilton Recipe Right Nonstick 12-Cup Regular Muffin Pan
These cheddar onion hash brown cups, actually feature green onion, which ads great flavor and texture. You could of course use small diced onion if you wish, but scallion or chive might make for a better recipe substitute if your market doesn't carry green onion.
Ingredients
- 4 Cups Shredded Hash Browns thawed
- 4 Tbsp. Butter melted
- 1 teas. Salt
- 1 teas. Pepper
- 8 Eggs
- 1 ½ Cups Shredded Cheddar Cheese
- ½ Cup Green Onion Chopped
Instructions
- Preheat oven to 400˚.
- In a large bowl combine the Hash browns, Butter, Salt and Pepper.
- Spray a muffin tin with cooking spray. Fill the cups about ¾ of the way full with the Hash browns.
- Press with your fingers to mold the Hash browns to the cups all the way to the top. Don’t worry if they stick out a little. Try to make the sides the same thickness all the way around for even cooking. Make sure there are Hash browns on the bottom of the cup.
- Bake 20-25 minutes, or until they are starting to brown. Let cool slightly.
- Reduce oven to 350˚.
- Take half of the Shredded Cheese and sprinkle in the bottom of the cups. Repeat with half of the Green Onion.
- Whisk the eggs together and fill the cups until almost full.
- Top with the second half of Cheese and Onion.
- Bake until eggs are set, 20-25 minutes.
{Running} Rachel says
This looks super yummy!!
Not So Average Mama says
I want this in my belly so bad......
Rosey says
The little crispies around the edge make me happy. I'd love to give those a try.
Jennifer @ My Sweet Sanity says
These look so good! I am going to need to try these for our big Sunday breakfast.
Rebecca Swenor says
This is such a great idea. They look so yummy too. Thanks for sharing. I am going to have to make these.
Chelley @ AisForAdelaide says
I just showed this recipe to my hubby and he's planning on making them for breakfast tomorrow. Happy pregnant mama, for sure! Great share!!
Debi@ Eat Sleep Travel Repeat says
Oh I can see how it is hard to wait for them to get crispy. They look yummy.
Lyndsay @ The Happy Chateau says
Yum- these look perfect for a busy weekday morning. I always prefer a hot breakfast to a cold one, so I'll have to give these a try. Thanks, I'll be pinning!
linda says
Another great breakfast or dinner way to serve our favorite, potatoes & cheese! A nice swtich from a casserole or baked. from The Scoop today. Happy 4th!
Miz Helen says
Your Cheddar Onion Hash Brown Cups look delicious, wish I had one right now! Hope you have had a great weekend and thanks so much for sharing with Full Plate Thursday!
Come Back Soon,
Miz Helen
morrisonmama says
These do look awesome, think I'll take them as the side to a potluck this summer. Do you think putting a strip of bacon around the inside of the muffin tin and then filling with the mixture would cook enough/stay together? I think it might look neat. I love me some bacon!
Robin Gagnon says
I'm not really sure, but it sounds good.
Jacquie says
Made this today, very yummy next time I won't spray the muffin tin, I don't think you need to if you are using a non-stick pan and I'll add bacon…..keeper
Chris says
Do you think that these can be made ahead of time and froze??
Robin Gagnon says
I haven't tried it, but I don't see why not.
Alison says
Oh my this looks so delicious!!
Cindy says
Are these good at room temp? I'm taking to a group ladies project, so they will be sitting out ...
Robin Gagnon says
I would eat them. Of course, I would also eat cold pizza.
Liz says
Have you tried these with grated potato sprayed with oil? Easier and tastier. Great recipe.
Kris says
How many do these make? Trying to plan for Easter brunch.
Robin Gagnon says
I would estimate about 8 servings.
Caitlin says
Can these be made ahead of time and eaten on a road trip?
Robin Gagnon says
I see no reason why not.
debbie larry says
Could I use this recipe in a mini muffin tin?
Robin Gagnon says
I see no reason why not. They will probably cook a little faster if the cavities are quite small.