Name: Southwest Muffin Tin Hash Brown Egg Cups
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 12 egg cups
Cuisine: American
Ingredients: 3 tablespoons avocado oil; 1.5 cups Simply Potatoes Southwest Shredded Hash Brown Potatoes; 0.5 yellow onion; 1 bell pepper; 1 cup mushrooms; 8 eggs; 0.25 tsp salt; 0.25 fresh ground black pepper; 0.5 cup cheddar or cheddar jack cheese; Chipotle Pepper Tabasco Sauce

Southwest Muffin Tin Hash Brown Egg Cups

Southwest Muffin Tin Hash Brown Egg Cups cover

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Southwest Muffin Tin Hash Brown Egg Cups

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Ingredients

Warning0 allergens identified

Southwest Muffin Tin Hash Brown Egg Cups

3 tablespoons avocado oil

1 ½ cups Simply Potatoes Southwest Shredded Hash Brown Potatoes

½ yellow onion

1 bell pepper

1 cup mushrooms

8 eggs

¼ tsp salt

¼ fresh ground black pepper

½ cup cheddar or cheddar jack cheese

Chipotle Pepper Tabasco Sauceto taste

Instructions

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Instructions

Preheat the oven to 400 degrees. Line 12 muffin tins with parchment paper baking cups.

In a small bowl, mix 2 tablespoons oil with hash browns. Divide hash browns evenly between the 12 cups. Use your fingers to press the hash browns down into the bottom of the muffin tin to form small cups. Bake for 25-35 minutes until edges are crispy.

While the hash browns bake, heat remaining 1 tablespoon oil over medium heat. When hot, add onion, pepper, and mushrooms. Stir occasionally and cook for 6-7 minutes or until the onions begin to turn translucent.

Reduce heat to low and wait about 60 seconds. Add eggs, salt and pepper to the cooked vegetables. Stirring constantly, scramble over low heat until the eggs are no longer runny, but not yet scrambled enough to eat, 3-5 minutes. Remove from heat.

When the hash browns are out of the oven, immediately divide eggs into the muffin cups using a spoon. Add a dash of chipotle pepper Tabasco, and a sprinkle of cheese to each muffin cup. Return the muffin tins to the oven and cook for an additional 4-6 minutes, or until the cheese is completely melted.

Store in an airtight container and consume within 4-5 days. Heat in the microwave, covered, for 30-40 seconds per egg cup.

Nutrition

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Tips & Tricks (5)

Dry Your Hash Browns Thoroughly 💧
Press the shredded potatoes between paper towels to remove excess moisture before adding to muffin tins—this prevents soggy cups and ensures crispy edges that hold their shape.
Pre-Bake Hash Brown Cups 🥔
Bake the hash brown base at 400°F for 15-20 minutes before adding eggs and fillings to create a sturdy, golden crust that won't collapse when you remove the muffins.
Layer Your Ingredients Strategically 🎯
Place vegetables and cheese in the hash brown cup first, then add eggs last—this prevents eggs from seeping into the potatoes and keeps each layer distinct and flavorful.
Use Room Temperature Eggs 🥚
Remove eggs from the refrigerator 10 minutes before cooking so they set evenly throughout without overcooked edges, resulting in creamy, perfectly cooked centers.
Master the Chipotle Heat Balance 🌶️
Add Chipotle Tabasco sauce to individual cups rather than mixing into the entire batch, allowing guests to control spice levels and preventing overwhelming heat that masks other flavors.