Hash Brown Breakfast Cups

One dish meals is the best way to cook ahead for Sunday brunches, Political Breakfast’s, or just for cooking ahead meals for the week for yourself or the family.  Hash Brown Breakfast Cups have been one of my favorites for many years. Not only is this recipe simple, but it’s easy to make, but takes time. And well worth every minute. What’s great is that you have all food groups included in this recipe, meat, veggies and cheese.

The first time I came upon this recipe was while attending a political breakfast meeting at a Congressman from Kansas home in Washington, DC. His wife was a grand southern lady who knew how to cook. She served these hash brown breakfast cups, but also a zucchini breakfast quiche with sausage to die for. I’ll make that in the coming weeks and share it with you.

Ingredients:

1 pound frozen shredded hash brown potatoes, thawed

8 Eggs

2 Tablespoons butter – melted

½ teaspoon salt

½ teaspoon ground pepper

1 tablespoon butter or olive oil

½ cup bell pepper, finely chopped (your choice, green, yellow, orange or red)

½ cup mushrooms finely chopped.

½ cup finely chopped ham

2 cups fresh spinach, coarsely chopped

1 ½ cups grated cheese – (cheese, Colby, gruyere, Italian combo, Mexican combo)

In a large bowl, place the thawed hash brown. Add salt and pepper and a cracked egg white that you will whisk to a froth to break them up. Add the egg whites to the hash browns along with melted butter and mix together to ensure well mixed. Then coat a muffin pan with either melted butter or butter flavored cooking spray. Then evenly divide the hash brown mix into each well. Make sure that you spread the mixture along the sides and press down into the muffin well to ensure complete coverage. Place tray into a preheated 475 degree oven for about 15 minutes and the hash browns are nicely golden brown.

In a skillet melt remaining butter or olive oil your choice and add onions and peppers. Once those are translucent add your mushrooms and spinach until wilted. I also add in ham. Once everything is soft, then turn off heat and remove muffin pan from oven. Take your mixture in skillet and divide it into each muffin well and cover with the cheese. Place back into the oven for about 3-4 minutes until cheese is melted.

Once cheese is melted remove from oven and crack an egg on top of each cup and return to oven for approximately 10 minutes or until egg is cooked to your liking.

Serve right away or if you are making these for a Sunday brunch or political breakfast, hold off on putting the egg on top until 30 minutes before serving. Allow pan to be come to room temp and preheat the oven to ensure entire hash brown cup is heated through. Then add the egg and cook for 10 minutes then serve hot with buttered toast slices to use for dipping into the yoke.  They can be stored in fridge and reheated in either oven or microwave. Enjoy