Hash Brown and Bacon Omelet Cups

4.7
(28)
20 Reviews
9 Photos

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

By
Juliana Hale
Juliana Hale
Juliana Hale
Juliana Hale is a culinary specialist with over 20 years of experience in recipe testing and development. She works closely with Allrecipes, Better Homes & Gardens, Forks Over Knives, Midwest Living, and Traditional Home both in the test kitchens and with her stories.
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Updated on August 16, 2023
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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Hash brown and bacon omelet cups on a bright orange surface.
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Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
Servings:
12
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Ingredients

Original recipe (1X) yields 12 servings

  • 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)

  • 6 slices bacon, crisp-cooked and chopped

  • chopped fresh chives, for garnish

Directions

  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 (per serving)

311 Calories
22g Fat
17g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 311
% Daily Value *
Total Fat 22g 29%
Saturated Fat 8g 40%
Cholesterol 124mg 41%
Sodium 561mg 24%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 6%
Total Sugars 1g
Protein 11g 22%
Vitamin C 8mg 9%
Calcium 151mg 12%
Iron 1mg 5%
Potassium 287mg 6%

* 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.