- 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.
omelet cups
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.
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.