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When it comes to breakfast or brunch, few dishes can compete with the warm, comforting flavors of Golden Hashbrown Egg and Cheese Cupcakes. This innovative recipe takes the beloved components of a classic breakfast and transforms them into delightful individual servings that are not only visually appealing but also incredibly satisfying. Imagine a crispy hashbrown base, perfectly cradling fluffy scrambled eggs and melted cheese—each bite is a harmonious blend of textures and flavors that will leave you craving more.

Golden Hashbrown Egg and Cheese Cupcakes

Start your day with a delicious twist on breakfast: Golden Hashbrown Egg and Cheese Cupcakes! These individual servings combine crispy hashbrowns with fluffy scrambled eggs and melted cheese, creating a satisfying meal perfect for any occasion. Easy to customize with your favorite proteins or vegetables, they cater to various dietary needs. Whether it's a leisurely weekend brunch or a busy weekday morning, these delightful cupcakes are sure to impress and delight!
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Ingredients
  

2 cups shredded russet potatoes (about 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: Preheat your oven to 400°F (200°C). Rinse the shredded potatoes in cold water to remove excess starch, then pat them dry using paper towels. In a large bowl, combine the potatoes, salt, black pepper, garlic powder, onion powder, and beaten egg. Mix well until everything is fully incorporated.

    Form the Hashbrown Cups: Grease a 12-cup muffin tin generously with cooking spray or melted butter. Divide the potato mixture evenly among the muffin cups. Press the potato mixture into the bottom and up the sides to form a cup shape. Bake in the preheated oven for about 25-30 minutes, or until the edges are golden brown and crispy.

      Prepare the Egg Filling: While the hashbrown cups are baking, whisk together the 6 large eggs and milk in a medium bowl. Stir in the shredded cheese and cooked bacon or ham if using. Season with salt and pepper to taste.

        Fill the Cups: Once the hashbrown cups are crispy, remove them from the oven. Carefully pour the egg mixture into each hashbrown cup, filling them just below the rim (the filling will expand while baking).

          Bake the Cupcakes: Return the muffin tin to the oven and bake for an additional 15-20 minutes, or until the egg is set and slightly puffed up. You can turn on the broiler for the last 2-3 minutes to get a nice golden top if desired.

            Cool and Serve: Once done, allow the Hashbrown Egg and Cheese Cupcakes to cool for a few minutes in the muffin tin. Carefully run a knife along the edges to loosen them before gently lifting them out. Garnish with fresh chives before serving.

              Prep Time, Total Time, Servings:

                15 minutes | 1 hour | 12 servings