Mother's Day Brunch Recipe: Hashbrown Egg Cups
Breakfast in bed is one of our all-time favourite ways to kick-start the day — especially if it is a lazy Sunday morning. So, what better way to spoil mum this Mother’s Day than with some scrumptious hash brown egg cups delivered to her in the comfort of her cozy bed. These tasty morsels are just a little bit bigger than bite-sized and certified ‘bed-friendly’ . We promise you won’t find any crumbs left behind!
Why we love them:
- fast and easy to make
- won’t leave the kitchen in a total mess
- kids will love mushing the hash browns with their hands — it’s like playdough, only edible.
- they look so fancy but breakfast prep has never been so easy!
- Frozen hash browns (defrosted)
- ¾ cup of shredded cheese
- 1 tsp of paprika
- 6 eggs
- 80 grams of melted unsalted butter
- Diced bacon (optional)
Preheat the oven to 180 degrees (fan-forced). Line a cupcake tin with melted butter. Mix the shredded cheese, hash browns, melted butter, and bacon in a large bowl.
Divide the mixture into the cupcake tin. Press the mixture against the side of the tin to form a cup-like shape.
Bake for about 15 minutes. Or until the hash browns start to turn slightly golden. Remove from the oven and crack an egg into each cup.
Add a sprinkle of paprika into each hash brown cup. Bake for another 12-15 minutes. Be sure to adjust the baking time accordingly depending on how you prefer your eggs.
Let the cups cool for approximately 10–15 minutes, use a knife around the edges to release them from the tin and serve!
