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Breakfast has a magical way of evoking fond memories, transporting us back to simpler times when the aroma of sizzling bacon and freshly cracked eggs filled our homes. For many, those lazy Sunday mornings spent around the dining table with family are cherished moments. One dish that often graced our breakfast spread was a comforting hashbrown casserole, a recipe that never failed to delight our taste buds and energize us for the day ahead. Today, I’m thrilled to share a recipe that takes that nostalgic casserole and transforms it into an individual delight: Cheesy Ham Egg Hashbrown Cups.

Cheesy Ham Egg Hashbrown Cups

Start your mornings off right with these Cheesy Ham Egg Hashbrown Cups! This delicious and easy-to-make breakfast combines a crispy hash brown shell filled with savory ham, fluffy eggs, and melted cheese, creating a delightful bite. Perfect for busy weekdays or relaxed weekend brunches, these cups can be customized with your favorite ingredients. Enjoy them fresh out of the oven or save some for later—just reheat for a quick meal!
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Ingredients
  

2 cups frozen hash browns, thawed

1 cup diced ham

1 cup shredded cheddar cheese (or a blend of your favorite cheeses)

6 large eggs

½ cup milk

1 teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper, to taste

Fresh parsley or chives, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C). Grease a muffin tin and set it aside.

    Prepare Hashbrowns: In a large mixing bowl, combine the thawed hash browns, a pinch of salt and pepper, and half of the shredded cheese. Mix well until combined.

      Form Cups: Evenly distribute the hash brown mixture into the greased muffin tin, pressing it firmly into the bottom and up the sides to form cups. Bake in the preheated oven for about 20 minutes or until the edges are golden brown and crispy.

        Cook Ham: While the hash brown cups are baking, in a skillet over medium heat, sauté the diced ham for about 5 minutes until it’s heated through and starts to crisp slightly. Set aside.

          Prepare Egg Mixture: In a medium bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and pepper until well combined.

            Assemble Cups: Once the hash brown cups are done baking, remove them from the oven. Evenly distribute the sautéed ham into each cup, then carefully pour the egg mixture into each hash brown cup, filling them almost to the top.

              Add Cheese: Sprinkle the remaining shredded cheese over the top of each cup.

                Bake Again: Return the muffin tin to the oven and bake for an additional 15-18 minutes, or until the eggs are set and the cheese is bubbly and golden.

                  Garnish and Serve: Remove the muffin tin from the oven and let the cups cool for a few minutes. Carefully run a knife around the edges to loosen them, then gently pop them out. Garnish with freshly chopped parsley or chives before serving.

                    Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 12 cups