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To master the art of making Golden Hashbrown Egg and Cheese Cupcakes, it’s essential to understand the roles of each ingredient in this recipe. The key components come together beautifully to create a dish that is not only delicious but also fulfilling.

Golden Hashbrown Egg and Cheese Cupcakes

Discover the delightful world of Golden Hashbrown Egg and Cheese Cupcakes, a perfect blend of crispy hash brown crusts and creamy egg fillings topped with melted cheese. Ideal for any meal or gathering, these customizable cupcakes cater to various tastes and dietary needs. Easy to prepare and packed with nutrition, they're perfect for brunch, snacks, or meal prep. Try this delicious recipe and enjoy a breakfast treat that everyone will love!

Ingredients
  

2 cups frozen shredded hash browns, thawed

1 cup shredded cheddar cheese, divided

4 large eggs

1/2 cup milk

1/4 cup diced green onions (plus additional for garnish)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper, to taste

Cooking spray or oil for greasing

Optional toppings: cooked bacon bits, diced bell peppers, or diced tomatoes

Instructions
 

Preheat Oven: Start by preheating your oven to 400°F (200°C). Generously grease a standard 12-cup muffin tin with cooking spray or a light coating of oil to ensure easy removal of the cupcakes later.

    Prepare Hashbrown Base: In a large mixing bowl, combine the thawed hash browns with half of the shredded cheese (1/2 cup), garlic powder, onion powder, salt, and pepper. Mix thoroughly until the hash browns are well coated with the seasonings.

      Shape Hashbrown Cups: Take about 1/4 cup of the seasoned hash brown mixture and firmly press it into the bottom and up the sides of each muffin cup, forming a cup-like shape. Aim for a thickness of about 1/4 inch to maintain structure during baking.

        Par-Bake Hashbrown Cups: Place the muffin tin in the preheated oven and bake for approximately 15 minutes, or until the edges of the hash brown cups turn a delightful golden brown.

          Prepare Egg Mixture: While the hash brown cups are baking, whisk together the eggs, milk, diced green onions, salt, and pepper in a separate bowl. Mix well until the ingredients are fully incorporated.

            Fill Hashbrown Cups: Once the hash brown cups have finished par-baking, carefully remove them from the oven. Fill each cup with the egg mixture, filling them about 3/4 of the way to allow space for the eggs to expand.

              Add Cheese and Optional Toppings: Evenly sprinkle the remaining shredded cheese on top of each egg-filled hash brown cup. If you are using optional toppings such as bacon bits or diced bell peppers, now is the time to add them on top for added flavor.

                Bake Until Set: Return the muffin tin to the oven and bake for an additional 15-20 minutes, or until the egg has completely set, and the tops are lightly golden and slightly puffed.

                  Cool and Serve: After baking, let the hash brown egg and cheese cupcakes cool in the tin for about 5 minutes. Use a fork or a silicone spatula to gently lift them out and transfer them to a serving plate. Garnish with additional green onions for a fresh finish.

                    Enjoy: Serve warm and revel in the wonderful flavors of your Golden Hashbrown Egg and Cheese Cupcakes—perfect for breakfast, brunch, or as a delightful snack any time of the day!

                      Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 cupcakes