Eggs N’ Hashbrown Cup

IngredientsPotatoes, Eggs, Vegetables, Meat
Day PartBreakfast
Cuisine TypeAmerican
Eggs N’ Hashbrown Cup

Bring two of the most ordered breakfast items together beautifully. Shaped hash browns form a crispy, edible cup filled with an egg and topped with Cheddar cheese.


4 cups Lamb’s Supreme® IQF Hash Browns (Loose) (S69)
1 Tbsp. Butter, melted
½ cup Egg Beaters® Egg Whites
To taste Salt and pepper
As needed Soft butter for greasing muffin tin
6 Large eggs
½ tsp. Unsalted butter
½ Small red onion, diced
1 Small red pepper, diced
4 oz. Ham, diced
3 oz. Cheddar cheese, shredded


  1. Toss hash browns, butter and egg whites together. Season with salt and pepper.
  2. Generously butter 6 large muffin cups.
  3. Press ½ cup of mixture into bottom and up sides of muffin cup.
  4. Bake at 475˚F for 15 minutes. Remove from oven.5. In nonstick pan, melt unsalted butter. Add onion, pepper and ham. Cook for 6 minutes or until soft. Season with salt and pepper.
  5. Divide into potato-lined muffin cups and top with cheddar. Bake 2 minutes.
  6. Remove from oven and crack one egg into each cup. Season with salt and pepper.
  7. Place back into oven for 8–10 minutes or until egg white is just set. Remove from oven and then from muffin tin, and serve.

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