Description
Crispy hash brown and bacon omelet cups combine breakfast comfort with gourmet flair. Savory layers of golden potato crust and fluffy egg create an irresistible morning meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 6 large eggs
- 6 slices bacon, cooked and chopped
- 3 cups frozen shredded hash browns (thawed)
- 3/4 cup shredded cheddar cheese
Seasonings:
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
Additional Ingredients:
- 2 tablespoons melted butter
- 1/4 cup milk
- 2 tablespoons chopped green onions
Instructions
- Warm the oven to 375°F (190°C) and generously coat a muffin tin with non-stick spray to prevent sticking.
- Combine shredded hash browns with melted butter, seasoning with salt and pepper. Distribute the mixture evenly into each muffin cavity, pressing firmly to create crispy potato nests that will form the base of the cups.
- Transfer the muffin tin to the preheated oven and bake the hash brown crusts until they turn golden and develop a crunchy texture, approximately 12-15 minutes.
- While the potato bases are cooking, prepare the bacon by frying until achieving a perfect crisp texture. Once cooled, crumble the bacon into small, delicate pieces.
- Whisk eggs with milk, incorporating a balanced blend of salt and pepper to enhance the overall flavor profile of the omelet mixture.
- After removing the hash brown crusts from the oven, distribute the crumbled bacon and shredded cheese evenly across each potato base.
- Carefully pour the whisked egg mixture into each cup, filling them nearly to the top and ensuring an even distribution.
- Garnish each cup with freshly chopped green onions for an added layer of flavor and visual appeal.
- Return the assembled cups to the oven and bake for an additional 12-15 minutes, watching for the eggs to set completely and develop a slight puffiness.
- Allow the omelet cups to rest and cool for 5 minutes, then gently extract them from the muffin tin using a spoon, preserving their delicate structure.
Notes
- Test potato moisture by squeezing hash browns in a clean towel to remove excess liquid, ensuring crispy crust.
- Swap regular bacon for turkey bacon or plant-based alternatives to accommodate different dietary preferences.
- Experiment with cheese varieties like sharp cheddar, gouda, or feta for unique flavor profiles.
- Prepare these cups ahead of time and reheat in oven for quick breakfast meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 325
- Sugar: 1 g
- Sodium: 650 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 250 mg