Go Back

Southwest Hash Brown Egg Cups with Pepper Jack

Crispy hash brown cups baked with fluffy eggs, peppers, and Pepper Jack. Perfect for make-ahead breakfasts and quick reheating.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Hash Brown Cups
  • 3 cups frozen shredded hash browns thawed and patted dry
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt divided
  • 1/4 tsp black pepper
Egg Filling
  • 6 large eggs
  • 1/3 cup bell pepper finely diced
  • 2 tbsp green onions sliced
  • 1/4 tsp smoked paprika
  • 3/4 cup Pepper Jack cheese shredded

Equipment

  • Muffin tin
  • Mixing bowl
  • Measuring cups

Method
 

  1. Preheat the oven to 400°F and grease a 12-cup muffin tin well.
  2. Toss the hash browns with olive oil, 1/4 teaspoon salt, and black pepper.
  3. Divide hash browns between 6 muffin cups and press firmly into the bottom and sides to form shells.
  4. Bake for 12 minutes, until edges begin to turn golden.
  5. Whisk eggs with bell pepper, green onions, smoked paprika, and remaining salt.
  6. Pour egg mixture into the hash brown shells and top with Pepper Jack.
  7. Bake for 10 to 13 minutes, until the eggs are just set. Rest 3 minutes, then remove and serve.

Notes

Tip: Dry hash browns thoroughly so the cups crisp up instead of turning soggy.