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There's something truly special about starting your day with a warm, homemade breakfast. Growing up, the aroma of sizzling potatoes and eggs wafting through the house was a familiar and comforting scent that signaled love and care. On busy mornings, my mom would whip up a quick breakfast, often combining our favorite ingredients into one delightful dish. Inspired by those cherished memories, I present to you a recipe for Cheesy Hash Brown Egg Muffin Cups. These little delights not only capture that essence of home but also offer convenience and deliciousness in every bite.

Cheesy Hash Brown Egg Muffin Cups

Start your day off right with these delicious Cheesy Hash Brown Egg Muffin Cups! This heartwarming breakfast dish combines crispy hash browns, fluffy eggs, and melted cheddar cheese, making it ideal for busy mornings or cozy brunches with family. With simple ingredients and easy preparation, these muffin cups are a breeze to make and can be customized with your favorite veggies or meats. Enjoy them fresh out of the oven for a delightful and satisfying meal.
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Ingredients
  

2 cups frozen hash browns, thawed

1 cup shredded cheddar cheese

6 large eggs

1/4 cup milk

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup diced bell peppers (red, green, or a mix)

1/4 cup diced green onions

Cooking spray or olive oil for greasing

Instructions
 

Preheat your oven to 400°F (200°C). Grease a muffin tin with cooking spray or olive oil to prevent sticking.

    Prepare the hash brown crust: In a large bowl, combine the thawed hash browns, 1/2 cup of shredded cheddar cheese, salt, and pepper. Mix well until everything is evenly incorporated.

      Form the crust: Divide the hash brown mixture evenly among the muffin tin cups. Using the back of a spoon, firmly press the mixture into the bottom and up the sides of each cup to form a crust.

        Bake the crust: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the hash browns are golden brown and crisp.

          Prepare the egg mixture: While the crust is baking, whisk together the eggs, milk, remaining 1/2 cup of shredded cheese, diced bell peppers, and diced green onions in a separate bowl. Season with salt and pepper to taste.

            Fill the cups: Remove the muffin tin from the oven and carefully pour the egg mixture into each hash brown crust, filling them about 3/4 full.

              Bake again: Return the muffin tin to the oven and bake for an additional 15-18 minutes, or until the egg is fully set and the tops are slightly puffed and golden.

                Cool and serve: Remove the muffin tin from the oven and allow the Cheesy Hash Brown Egg Muffin Cups to cool for a few minutes before gently removing them. Serve warm.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffin cups