Hash Brown and Bacon Omelet Cups – A Perfect Breakfast Bite

Hash Brown and Bacon Omelet Cups are the ultimate grab-and-go breakfast. The crispy hash brown crust acts as the perfect base, holding fluffy eggs, smoky bacon, and melted cheese together. Each bite combines crunchy, savoury, and creamy textures, making these cups a favourite for both kids and adults. They are baked in a muffin tin, making them easy to portion, store, and reheat.

Hash Brown and Bacon Omelet Cups:

These omelet cups are not only delicious but also versatile. You can easily swap or add ingredients like spinach, mushrooms, or peppers to boost nutrition. Whether served at a family brunch, packed for work, or enjoyed as a protein-rich snack, these cups provide a balanced and satisfying meal. Their convenience and customizable nature make them a must-try breakfast recipe.

History:

Hash Brown and Bacon Omelet Cups are a modern twist on classic breakfast favourites. While omelets have been enjoyed for centuries across Europe, the idea of baking them in muffin cups with hash brown crusts originated in American kitchens. It combines the love for crispy potatoes, fluffy eggs, and savoury bacon in a portable, bite-sized form. These cups are especially popular for brunch gatherings and meal prepping.

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omelet cups

Shruthi

These omelet cups feature a crunchy hash brown base filled with eggs, cheese, bacon, and vegetables. They are baked until golden and fluffy, making them a wholesome breakfast option. Convenient and versatile, they can be customized with your favourite fillings like spinach, mushrooms, or bell peppers.

Print Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Breakfast, bruch

Cuisine American

Servings 4

Calories 220 kcal

Ingredients

  

• 3 cups frozen shredded hash browns, thawed
• 6 large eggs
• 6 strips cooked bacon, crumbled
• 1 cup shredded cheddar cheese (or cheese of choice)
• ½ cup milk
• 2 tbsp olive oil or melted butter
• 1 small onion, finely chopped (optional)
• ½ cup diced bell peppers or spinach (optional)
• Salt and black pepper to taste
• Non-stick cooking spray

Instructions

 

• Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin with cooking spray.
• In a mixing bowl, combine thawed hash browns, olive oil, salt, and pepper. Press the mixture into each muffin cup to form a crust.
• Bake the hash brown crusts for 12–15 minutes until lightly golden and crisp.
• In another bowl, whisk together eggs, milk, cheese, bacon, and any desired vegetables. Season with salt and pepper.
• Pour the egg mixture evenly into the pre-baked hash brown cups, filling them about three-quarters full.
• Return the tray to the oven and bake for 18–22 minutes, or until the eggs are fully set.
• Allow the omelet cups to cool slightly before removing them from the pan. Serve warm and enjoy.

Notes

• Spray muffin tins well to prevent sticking.
• Pre-bake the hash brown crust for a crispy texture before adding the egg mixture.
• Add extra cheese for richness or swap bacon for sausage or turkey for variety.
• Store leftovers in an airtight container and reheat in the oven or air fryer for best results.
• These are perfect for busy mornings, as they can be made ahead and frozen.

 

 

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Tips for Hash Brown and Bacon Omelet Cups:

• Pre-bake the hash brown crust for a crispier base.
• Use freshly grated potatoes for extra crunch if frozen hash browns aren’t available.
• Add vegetables like bell peppers, spinach, or onions for extra flavor.
• Store leftovers in the fridge for up to 3 days or freeze for up to a month.

• Reheat in the oven or air fryer to keep them crispy.

FAQ’s for Omelet Cups: