Who doesn't love easy peasy muffin tin recipes for busy, on-the-go mornings? These egg cups start with a cheesy hash brown crust that's baked until golden brown. Next, each cup is filled generously with fluffy scrambled eggs. But if you're big on flavor, the add-in possibilities are endless: try mixing chopped veggies, crumbled bacon, and any other fillings you can think of into your scrambled eggs just before they're fully cooked.

To make the cups

1. Generously grease 6 cups of a muffin tin (see notes).
2. Beat 1 egg in a mixing bowl. Stir in the cheese and hash browns until everything is well combined.
3. Portion the mixture into the 6 prepped cups, using about 1/4 cup of hash browns each.
4. Press hash browns into the bottom and up the sides of the cup, creating a well in the center.
5. Bake at 425F for 20 minutes, or until golden-brown and crisp on the top edges.

To make the filling

1. When the hash browns are almost finished baking, scramble 4 eggs on the stove over medium heat, adding in the veggies and meat, if using, when eggs are about 75% cooked.
2. Once the hash brown mixture is fully baked, remove the muffin tin from the oven and immediately divide the scrambled eggs evenly between the hash brown cups, mounding them generously over the top.
3. If desired, add a sprinkle of cheese on top and return to the oven for about 2 minutes until cheese is melted (see notes).
4. Once ready, loosen the sides of the cups from the pan with a dinner knife or spatula before carefully removing and transferring them to a serving plate. Finish with salt and pepper, chopped fresh herbs, hot sauce, or anything else that sounds tasty and enjoy!

Nellie's Notes

If you'd like to make a full pan of egg cups, simply double the recipe for a yield of 12 cups.

If you don't want to add extra cheese on top, you can skip the 2 minutes of additional baking time and continue immediately on to garnishing.