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In the world of breakfast foods, few things are as universally loved as a hearty combination of eggs, cheese, and potatoes. Enter the Golden Hashbrown Egg and Cheese Cupcakes: a delightful twist on traditional breakfast fare that brings convenience and flavor to your morning routine. This recipe seamlessly merges the comforting textures of crispy hashbrowns with fluffy eggs and melted cheese, resulting in a dish that is not only satisfying but also visually appealing. Perfect for busy mornings, brunch gatherings, or even as a quick snack, these breakfast cupcakes are a versatile option that can be enjoyed at any time of day.

Golden Hashbrown Egg and Cheese Cupcakes

Discover the deliciousness of Golden Hashbrown Egg and Cheese Cupcakes! This fun breakfast twist combines crispy hashbrowns, fluffy eggs, and gooey cheese into a portable treat perfect for busy mornings or brunch gatherings. Easy to make in batches, these savory cupcakes are not only flavorful and visually appealing but also versatile, allowing you to experiment with various ingredients. Enjoy warm or as a meal prep option that everyone will love!
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Ingredients
  

3 large russet potatoes, peeled and shredded

1 tablespoon olive oil

Salt and pepper to taste

12 large eggs

1 cup shredded sharp cheddar cheese

1/2 cup grated Parmesan cheese

1/2 cup milk

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

Fresh chives or parsley for garnish (optional)

Instructions
 

Prepare the Hashbrown Base: Preheat your oven to 400°F (200°C). In a large bowl, combine the shredded potatoes with olive oil, salt, and pepper. Mix well to coat the potatoes evenly.

    Bake the Hashbrowns: Lightly grease a muffin tin with cooking spray or oil. Evenly divide the potato mixture into the muffin cups, pressing down firmly to form a base. Bake for 30 minutes or until edges are golden and crispy.

      Mix the Egg Filling: While the hashbrowns are baking, whisk together the eggs, milk, cheddar cheese, Parmesan cheese, garlic powder, onion powder, and smoked paprika in a mixing bowl. Season with salt and pepper to taste.

        Combine Ingredients: Once the hashbrowns are baked, remove the muffin tin from the oven. Carefully pour the egg mixture into each hashbrown cup until just overfilled. You may have some filling left over depending on the size of your muffins.

          Bake the Cupcakes: Return the muffin tin to the oven and bake for an additional 15-20 minutes, or until the egg is set and the tops are slightly golden.

            Cool and Serve: Allow the hashbrown egg and cheese cupcakes to cool for about 5 minutes in the pan. Use a fork or knife to gently loosen the edges before carefully removing them from the muffin cups. Garnish with freshly chopped chives or parsley, if desired.

              Enjoy: Serve warm as a delicious brunch option, snack, or meal prep item for busy days!

                Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 12