Hash Brown and Bacon Omelet Cups

If you love a hearty breakfast but need something easy, portable, and packed with flavor, these Hash Brown and Bacon Omelet Cups are perfect! Crispy hash browns form the base, filled with fluffy eggs, crispy bacon, and melty cheese. Whether you’re meal prepping for the week or feeding a crowd, these baked omelet cups are a delicious, satisfying option.

Why You’ll Love This Recipe?

• Make-Ahead Friendly – Perfect for meal prep and easy to reheat.
• Crispy & Cheesy – The hash brown crust is golden and crispy, with melty cheese in every bite.
• Great for On-the-Go – No need for a fork and plate—just grab and eat!

Ingredient Notes

• Frozen Hash Browns – The base of the cups. Use shredded hash browns for the best texture.
• Bacon – Adds smoky, crispy goodness. You can also use sausage or ham.
• Eggs – The star of the omelet filling.
• Milk – Makes the eggs light and fluffy.
• Cheese – Cheddar, Monterey Jack, or even pepper jack for a little spice!
• Green Onions – Adds freshness and a mild oniony kick.

Step-by-Step Instructions

1. Preheat & Prep

Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray.

2. Make the Hash Brown Crust

• In a bowl, mix:
  • 3 cups frozen shredded hash browns (thawed)
  • 2 tablespoons melted butter
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
• Press about 2 tablespoons of hash browns into each muffin cup, shaping them up the sides to create a “nest.”
• Bake for 12-15 minutes, until lightly golden and crisp.

3. Cook the Bacon

• While the hash browns bake, cook 6 slices of bacon until crispy.
• Drain on paper towels, then chop into small pieces.

4. Whisk the Egg Mixture

In a bowl, whisk together:

• 6 large eggs
• ¼ cup milk
• ½ teaspoon salt
• ¼ teaspoon black pepper

5. Assemble the Omelet Cups

• Sprinkle bacon and ¾ cup shredded cheese into the baked hash brown cups.
• Pour the egg mixture evenly over each cup, filling almost to the top.
• Top with chopped green onions.

6. Bake Until Set

• Bake for 12-15 minutes, until eggs are set and slightly puffed.
• Let cool for 5 minutes, then carefully remove with a spoon.

Expert Tips for the Best Omelet Cups

• Squeeze Excess Moisture from Hash Browns – If they’re too wet, they won’t crisp up properly.
• Don’t Overfill with Eggs – Leave a little space so they don’t overflow while baking.
• Make It Your Own – Add diced bell peppers, mushrooms, or spinach for extra flavor.

Serving Suggestions

• With Fresh Fruit – A side of berries balances the richness.
• With Avocado or Salsa – Adds a fresh, creamy, or spicy touch.
• With Hot Sauce – A dash of sriracha or Tabasco kicks up the flavor!

Storage and Reheating Tips

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Wrap in plastic wrap and freeze for up to 2 months.
• Reheating: Microwave for 30 seconds or warm in the oven at 300°F for 5-7 minutes.

Frequently Asked Questions

Can I use fresh potatoes instead of frozen hash browns?
Yes! Just shred and squeeze out excess moisture before using.

What’s a good cheese substitute?
Swiss, mozzarella, or feta all work great!

Can I make these vegetarian?
Absolutely! Skip the bacon and add mushrooms, peppers, or spinach.

Final Thoughts

These Hash Brown and Bacon Omelet Cups are crispy, cheesy, and full of flavor—perfect for meal prep or a grab-and-go breakfast. Try them out and let me know how you like them!

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