My original vision had a perfect sunny-side-up egg in a basket of crisp hash browns. But then I remembered two things: hash browns burn and I can't cook eggs. It's true, I almost always eat scrabbled eggs because that's just how things turn out. So then my second vision was to make hash brown casserole. You know, the ones with the cream-of-something soup and lots of cheese. The ones every mid-westerner grew up with. I'm not going to lie, that's some good casserole and I wouldn't mind a scoop or two; it's been years since I've had any, but I try not cook like that at home. Throw cream-of-something soups in with boxed mixes and fried foods - just not for me in my kitchen.
Through extensive Pinterest searching, I came across this recipe and it was exactly what I was looking for! Crispy hash browns, cheesy goodness, lovely eggs, and easiness. I only added bacon to half because a vegetarian was present, but feel free to up the bacon for your more carnivorous friends.
Don't skip the onions, caramelized onions add sweetness and depth of flavor. Also, don't skip the initial browning of the hash browns. Also, also, use LOTS of baking spray in the cupcake tin, you'll thank me! I think that's all of my tips. This recipe shows how you can have cupcakes for breakfast in an appropriate manner! These can be served warm, room temperature, or even cold; plus they heat up nicely for later. I think breakfast cupcakes would make a marvelous addition to your Easter party, or any brunch!
Two Years Ago - Don't get your panties in a bunch - Decorated Sugar Cookies
Breakfast Cupcakes Adapted from Tablespoon Yield - 24 cupcakes
40 ounces frozen shredded hash brown potatoes, thawed 1/4 cup vegetable oil 1 1/2 teaspoons salt 3/4 teaspoon freshly ground pepper olive oil 1 yellow onion, finely sliced salt + pepper 4 pieces bacon, optional (8 slices in you’re adding to all the cupcakes) 14 eggs 1/4 cup + 1 tablespoon milk 1 3/4 cup shredded cheddar cheese salt + pepper
- Preheat the oven to 400 ˚F and liberally spray 24 muffin tins with olive oil.
- Mix the thawed hash browns with oil, salt, and pepper. Place a heaping 1/4-cup of hash browns in each muffin cup. Press the hash browns down.
- Bake for 50-60 minutes or until the hash browns are brown and crispy.
- While the hash browns bake, saute the onion slices in olive oil in a small saute pan. Sprinkle in salt and freshly ground pepper. Cook until the onions are soft and translucent.
- Transfer the onions to a bowl to cool completely. Cook the bacon in the same pan until crispy. Let cool and then crumble. Set aside.
- In a large bowl whisk together the eggs and milk. Add a generous sprinkling of salt and pepper. Stir in the cheese and the onions.
- Use a 1/4 cup to smash down each hash brown. Add a 1/4 cup of the egg mixture on top of each hash brown patty.
- Sprinkle bacon on each cupcake if desired.
- Bake for 15 minutes or until the eggs are set. Let cool slightly and then remove with a small spatula.