Hashbrown Egg Cups

The other day, CJ posted a recipe on Facebook for Hashbrown Egg Cups and until seeing her recipe, I had forgotten all about making a similar dish.

I can’t remember when I started making it but it was one of my “go to” recipes for when I had company for breakfast. Instead of using muffin cups, I would always dump the hashbrowns into a baking dish, the size depended on how many I was serving, and make little “wells” for the eggs, then cut the hashbrowns into squares to serve, with each square having an egg in the middle.

This is a basic recipe for Hashbrown Egg Cups. I do mine a bit differently. I chop onions, bell pepper and jalapeno peppers and saute them in a tablespoon or two of butter and then add that all to the hashbroarewns, along with the grated cheese and a bit of Slap Ya Mama seasoning.

I bake the hashbrowns using convection at 400° for about 15 minutes, or til the edges are brown but then turn the oven down to 350° and bake without convection for cooking the eggs. I served the bacon on the side . . seems like I’m getting more to eat that way.

This morning I made four cups but we were only going to eat three so the fourth one didn’t get an egg. One day next week when I’m eating breakfast alone, I’ll stick that cup in a ramekin, add an egg and bake it for my breakfast.

The bottom line is . . if I were fixing these for more than just the two of us, I’d still make them as one casserole with “wells” and then cut them into squares but for the two of us the individual “muffin” type serving is nice.