Tuesday, December 8, 2015

Hash Brown Cups

These hash brown cups make a great weekend breakfast. Customize them to fit your taste! 


20 oz. bag refrigerated shredded hash browns
4 Tbsp. vegetable or olive oil (2 Tbsp. if using a Demarle tray)
1 tsp. kosher salt
½ cup grated sharp cheddar cheese
pinch ground black pepper

1. Preheat oven to 400 F. Use a Demarle Straight-sided muffin tray (no spray), or Spray a 12 cup muffin tin with non-stick spray. Spray generously to keep the cheese from sticking.
2. Mix all of the ingredients together in a large mixing bowl until combined.
3. Scoop about 1/3 cup of the hash brown mix into each muffin tin. Press the hash browns down into the tin and up the sides. Let it come up over the top a little bit, as they will shrink down once baked.
4. Bake in preheated oven for 25-30 minutes until golden brown on the bottom.


6 large eggs
3 Tbsp. heavy cream or half and half
pinch of kosher salt and ground pepper
cooked and crumbled bacon or sausage
1 cup shredded cheddar cheese (or melting cheese of your choice)

1. Scramble the eggs together with the cream and salt and pepper in a large measuring cup with a spout.

2. Divide the bacon or sausage evenly among the muffin wells, then top with the cheese.

3. Then pour the egg mixture evenly, filling each about ¾ of the way full.

4. Bake at 400 for 12-15 minutes, until the cheese has melted and the egg is no longer runny in the middle.

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