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In the realm of breakfast delights, few dishes can rival the comforting and satisfying Golden Hashbrown Egg and Cheese Cupcakes. This recipe artfully blends the crispy, golden goodness of hashbrowns with a fluffy, cheesy egg filling, making it an ideal choice for brunch, meal prep, or a quick weekday breakfast. Whether you're a fan of classic breakfast flavors or looking to impress guests at your next gathering, these cupcakes will surely become a staple in your kitchen.

Golden Hashbrown Egg and Cheese Cupcakes

Start your day with the deliciously comforting Golden Hashbrown Egg and Cheese Cupcakes, a perfect blend of crispy hashbrowns and fluffy eggs. Ideal for brunch, meal prep, or a quick weekday breakfast, these cupcakes are not only satisfying but also visually appealing. With easy-to-follow steps, you’ll create a delightful dish that can be customized to suit your taste. Impress your guests or enjoy a hearty breakfast any day of the week!
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Ingredients
  

2 cups shredded russet potatoes (approximately 2 large potatoes)

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1 large egg, beaten

1 cup shredded sharp cheddar cheese

6 large eggs (for the filling)

1/4 cup milk

1/2 cup cooked and crumbled bacon or diced ham (optional)

Fresh chives, chopped (for garnish)

Instructions
 

Prepare the Hashbrown Base: Begin by preheating your oven to 400°F (200°C). Rinse the shredded potatoes under cold water to eliminate excess starch, which helps them become crispier. After rinsing, thoroughly pat the potatoes dry using paper towels to remove moisture. In a large mixing bowl, combine the dry potatoes with salt, black pepper, garlic powder, onion powder, and the beaten egg. Mix thoroughly until all ingredients are well combined.

    Form the Hashbrown Cups: Generously grease a 12-cup muffin tin with cooking spray or melted butter to prevent sticking. Evenly distribute the potato mixture across the muffin cups, ensuring you press the mixture firmly into the bottom and up the sides to create a sturdy cup shape. Bake in the preheated oven for approximately 25-30 minutes, or until the edges turn a beautiful golden brown and become crispy.

      Prepare the Egg Filling: While the hashbrown cups are baking, whisk together the 6 large eggs and milk in a medium-sized bowl until the mixture is smooth. Fold in the shredded cheese and the optional cooked bacon or diced ham, if desired. Season the mixture with salt and pepper to taste to enhance the flavors.

        Fill the Cups: After the hashbrown cups have achieved a crispy texture, carefully remove them from the oven. Gently pour the egg mixture into each hashbrown cup, filling them just below the rim. Keep in mind that the filling will expand as it bakes.

          Bake the Cupcakes: Return the muffin tin to the oven and bake for an additional 15-20 minutes, or until the egg filling is set and slightly puffed up. For a golden top, you may turn on the broiler for the last 2-3 minutes, but watch closely to prevent burning.

            Cool and Serve: Once baked, allow the Hashbrown Egg and Cheese Cupcakes to cool in the muffin tin for a few minutes. Carefully run a knife along the edges to loosen them, then gently lift them out of the tin. Finish by garnishing each cupcake with fresh chopped chives for a pop of color and flavor.

              Prep Time, Total Time, Servings:

                15 minutes | 1 hour | 12 servings