Description
Crispy hash brown nests filled with fluffy eggs, crispy bacon, and melty cheese—perfect for meal prep or a grab-and-go breakfast. These baked omelet cups are easy, portable, and packed with flavor!
Ingredients
- 3 cups frozen shredded hash browns (thawed)
- 2 tbsp melted butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- 6 slices bacon, cooked and chopped
- 6 large eggs
- 1/4 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3/4 cup shredded cheddar cheese
- 2 tbsp chopped green onions
Instructions
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Preheat & Prep:
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Preheat oven to 375°F (190°C).
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Grease a 12-cup muffin tin with cooking spray.
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Make the Hash Brown Crust:
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In a bowl, mix hash browns, melted butter, salt, and pepper.
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Press about 2 tbsp of hash browns into each muffin cup, shaping them into a nest.
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Bake for 12-15 minutes until lightly golden and crisp.
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Cook the Bacon:
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While the hash browns bake, cook bacon until crispy.
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Drain on paper towels, then chop into small pieces.
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Whisk the Egg Mixture:
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In a bowl, whisk eggs, milk, salt, and pepper.
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Assemble the Omelet Cups:
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Sprinkle bacon and cheese into each baked hash brown cup.
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Pour egg mixture evenly over each cup, filling almost to the top.
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Top with chopped green onions.
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Bake Until Set:
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Bake for 12-15 minutes until eggs are set and slightly puffed.
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Let cool for 5 minutes, then carefully remove with a spoon.
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Notes
- For crispier hash browns, squeeze out excess moisture before baking.
- Don’t overfill with eggs to prevent overflow.
- Customize with diced bell peppers, mushrooms, or spinach!
Nutrition
- Calories: ~120 kcal
- Sodium: 220mg
- Fat: 8g
- Carbohydrates: ~6g
- Protein: ~7g