Hash Brown and Bacon Omelet Cups

Hash browns make a delicious crust for grab-and-go egg bites made in a muffin tin.


  • cooking spray
  • 3 cups frozen shredded hash brown potatoes, thawed
  • 3 tablespoons butter, melted
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 cups shredded Mexican-style four-cheese blend
  • 6 large eggs, lightly beaten
  • 1/4 cup chopped red bell pepper
  • 1/4 teaspoon crushed red pepper (optional)
  • slicesbacon, crisp-cooked and chopped
  • chopped fresh chives, for garnish


  1. Preheat the oven to 425 degrees F (220 degrees C). Grease 12 (2 1/2-inch) muffin cups with cooking spray.

  2. Wrap hash browns in a clean kitchen towel and squeeze to remove as much moisture as possible. Stir together hash browns, melted butter, salt, and black pepper in a large bowl. Press about 1/4 cup of the hash brown mixture into bottom and up the sides of each prepared muffin cup.

  3. Bake in the preheated oven until lightly browned, 18 to 20 minutes.

  4. Meanwhile, stir together cheese, eggs, bell pepper, and crushed red pepper (if using) in a bowl.

  5. Remove muffin tin from the oven. Reduce oven temperature to 400 degrees F (200 degrees C). Top hash browns with half of the bacon. Top with egg mixture and remaining bacon. Bake until a knife inserted into centers comes out clean, 13 to 15 minutes. Garnish with chives.

    Nutrition Facts
    Servings Per Recipe 12
    Calories 311
    % Daily Value *
    Total Fat 22g29%
    Saturated Fat 8g40%
    Cholesterol 124mg41%
    Sodium 561mg24%
    Total Carbohydrate 17g6%
    Dietary Fiber 2g6%
    Total Sugars 1g
    Protein 11g
    Vitamin C 8mg40%
    Calcium 151mg12%
    Iron 1mg5%
    Potassium 287mg6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

    (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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