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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.
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.
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