Hash Brown Breakfast Cups Recipe Demonstration - Joyofbaking.com

hi I'm Stephanie drawer ski of joy baking calm today we're going to make hash brown breakfast cups and this is what it looks like so what we have is the shell made of hash browns and then inside we have some ham we have some sauteed vegetables cheese and then we crack an egg on the top just too cute a meal whole meal all in one so I'm the first thing you would need to do is to pre-heat your oven to 475 degrees Fahrenheit which is 245 degrees Celsius and we're going to use a 6 cup jumbo muffin pan and these are about 1 cup 240 milliliters that's how much a jumbo muffin cup holds you could use just a ramp Caniff you don't have this type of pan and what we want to do is we want to butter the inside of our pin now I'll just say if you're going to buy a jumbo if you don't have one you want to buy one try to buy the nonstick makes life so much easier but we're going to do anyways is we're going to butter the inside very well of all our cups I just have some melted butter here and I'm using a pastry brush and the butter one of course it helps us to get release our hash brown cups from the pan but the other thing it just also adds some flavor and it helps the hashbrowns get nice and brown and crispy which I just love so now what you will need to the first thing I have in a large bowl here is you will need one pound which is 450 grams of frozen shredded hash brown potatoes I find why not use one of these convenience type foods that are taste just as good as grading your own potatoes but a lot less work so that's what I'm using here and I like I said you want to thaw them out obviously and then what we're going to do I have in a separate bowl here two large egg whites that's 60 grams and then I'm just going to use a whisk to break them up a little good and then what you want to do is I like to season my hash browns with some salt and pepper I mean really it's to taste so I'm adding just you know about a half a teaspoon two grams of salt you could add more that I'd last and the same half a teaspoon 2 grams of pepper if you wanted to add some spices in there feel free and then I'm going to add for a flavor two tablespoons 25 grams of melted butter get all that out and then I'm going to put my beaten egg white and then I'm just going to mix it all together pretty easy then we're just going to divide this mixture between our six cups so that would I you know you can just eyeball it I find that ends up to be about a half a cup 120 milliliters pour for each muffin cup so if you want you can use a half cup measuring really eyeball it here and then we're just going to press our hashbrowns in on the bottom and up the sides of our muffin cups you want to like firmly press it down well noise are there hey son I just kind of eyeball it here and so that's what about half-full each of them that's how you can kind of okay so then you could use a spoon to do this I'm actually just going to use my fingertips and you know try to get it even it's like this not too difficult okay so almost done here so now what we're going to do is we're going to bake these about 15 minutes of course everyone's oven is a little different may take a little longer a little less what you want is them to they're like really wet now you want them to dry out and they will get some color and especially around the edges will probably turn golden brown but the rest would be like just a light brown so that's how you know they are done so 15 minutes so now while our hash brown cups are baking what I'm going to do is saute our vegetables and our ham get that all ready so I have a skillet you can either put you know about a tablespoon about 12 grams of butter or I'm just going to use a little bit of olive oil here either way then I'm just going to let that heat up a little so what we are going to do now really this is kind of a template you can kind of vary it to whatever you like or whatever you have in the house I'm using a half a cup hundred twenty milliliters of finely chopped red onion of course you can use yellow you could use green onions chives shallots so or just leave it out of it and then I like to add a little bit quarter of a cup 60 milliliters of finely chopped I'm using a red bell pepper you could use you know the other colors and then I'm going to add one cup of 240 milliliters I'm using some diced like a ham steak again you could use bacon turkey bacon you can use sausage if you're vegetarian of course you don't want to do that you could just add some more vegetables and I'm also going to add I like to add some spinach get some color so I've got a couple cups of spinach I'm using the fresh spinach of course you could use deep-frozen and then just thought out so I'm just going to put all that and then the salt and pepper pepper fan so pepper and some salt I'm not going to put too much salt because that ham is quite salty and I'm just going to saute that really you just want to get the the onion softens the red pepper soften just a little and then I'm going to add my spinach really and if you didn't even want to add any of this you don't even have to you could just you know do with mainly an egg breakfast cup I just love the versatility of this recipe and you know it's great for breakfast great for brunch I often make it for lunch with you know green salad and I like to also serve it with toast to dip in my egg so that's you know looking pretty good so what I'm going to do is my spinach leaves are little large here so I'm just going to rip it up as you know once you cook spinach it really shrinks down so you know while I'm giving you a recipe here this really you can vary this you know you can use some zucchini would be nice mushrooms would be very nice in here some tomato maybe I'm going to put Lots Oh do is just I still have a bit of time here so I'm just going to keep sauteing this until my spinach wilts and then what you will also need because we have six muffin cups you will need six eggs and I'm also going to put some cheese once I put the vegetables and the ham in I'm going to actually put a little bit of grated cheese I'm using a cheddar you will need about one and a half cups cheese bow at 360 milliliters of you know pretty finely grated cheese like I said cheddar Colby Monterey Jack you could use if you want a little spice you could use that Mexican blend or you know you could even use a goat cheese I mean again just whatever you want and I'm going to turn that off and then I'm just going to let this sit and we're all ready so we'll be back when our muffin cups are ready okay so our hashbrown cups are baked and see they're nice and dry lightly tinged around the outside a little darker this way you want them so now what we're going to do is take some of our mixture you know tablespoon or maybe a little more in each one and then you want to press it down compact it once you get as much or as little as you want in here of course if you don't want to make six you could half the recipe or if you need 12 you could double the recipe you know and then see just press it down because we we need some room for our eggs on top we're going to put some cheese on there now leave your oven turned on because we are going to use it a few more times here you could use this back of the spoon if you want to compress it okay I'm going to go with that so now what I'm going to do is sprinkle a little cheese just a nice layer cheese on top so I still have enough room there for my egg very important and of course if you didn't want cheese you don't have to okay so now what we're going to do is just pop this back into the oven just until the cheese starts to melt so I would say you know two at the most maybe three minutes and use your oven mitts remember your pan is very hot okay there we go so our cheese is starting to melt so now what we're going to do is crack an egg and put on top each one and then if you want you can put a little salt and pepper and then we're going to put it put them back into the oven now this is a part baking time like how do you like your your eggs do you like the yolk runny or do you like it firm so um I find at least eight minutes to get that white set and then beyond that I'm going to leave that up to you I find it I find for us we like it a little runny but not too runny so I find around 10 minutes so somewhere between 8 and 12 minutes oh I'm going to put like my little pepper on the top almost forgot and then if you want a little salt there we go okay we're ready okay here we are so our hashbrown breakfast cups are ready mine are pretty firm I'm just they're pretty set but still just a little runny so what I'm going to do I've just put my pan on a wire rack they're a little hot so I'm going to let them cool a few minutes and when we come back we will try one okay so to take your your hashbrown cups out of your pan just take like an offset spatula or you could take a knife and then just run go around just in case you don't want to release it if it's sticking a little and then just kind of lift it out like so so aren't they gorgeous great brunch dish you could make it a head because it can be serve them hot or you know a warm or even just room temperature so now let's take one and then you know I really like to serve this with toast because I like to dip my egg yolky that my toast in the egg yolk but today we won't do that so here we go so my egg is still a little runny that's how I like it and of course you can see you know the beautiful golden brown crispy hash browns and then you've got all your ham your vegetables your cheeks then a what more could we ask for in the morning what a great way to start the day your family will thank you for this so a little of everything here Baxters radiant waiting drape behind me for his share Oh that is so nice you get the hash brown potatoes nice and crispy you got the vegetables the ham the cheese the a oh what a great breakfast brunch lunch meal and if you have some leftover you could put them in to cover them put them in the refrigerator and just reheat either in the microwave or in the oven the next day so try these and until next time I'm Stephanie Jaworski of joy baking calm

Channel: Joy of Baking

Views: 4,488,578

Rating: 4.8234239 out of 5

Keywords: dessert, baking, cooking, recipe, food, kitchen, homemade, howto, diy, joyofbaking, Joy of Baking, Stephanie Jaworski, Rick Jaworski, breakfast, hash browns, egg cups, eggs, brunch, birds nest cups, hash brown breakfast cups, how to make hash brown breakfast cups, how to make breakfast cups, how to make egg cups, hash brown breakfast cups recipe, breakfast cups recipe, egg cups recipe, how to make eggs, how to make, how to cook, so yummy

Id: iFskXfMjBUQ

Length: 17min 52sec (1072 seconds)

Published: Thu Jan 21 2016

Reddit Comments

[u/Tristinmathemusician]

Even though this didn't trigger me, that recipe looks really delicious. I'm gonna have to try to make it sometime soon.