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Breakfast is often heralded as the most important meal of the day, and for good reason. It kickstarts our metabolism, provides us with essential nutrients, and sets the tone for a productive morning. However, with the hustle and bustle of modern life, many people find it challenging to carve out time for a leisurely breakfast. This is where quick and easy breakfast options come to the rescue, allowing us to enjoy a nutritious meal without sacrificing precious minutes. One such delightful recipe is Mini Breakfast Hash Brown Muffin Cups, a dish that combines the comforting familiarity of hash browns with the convenience of a muffin format.

Mini Breakfast Hash Brown Muffin Cups

Kickstart your day with these delightful Mini Breakfast Hash Brown Muffin Cups! Perfectly crispy on the outside and packed with fluffy, savory filling on the inside, these muffin cups are ideal for busy mornings. Customize them to your taste with ingredients like breakfast sausage, veggies, and a variety of cheeses. They’re easy to make, nutritious, and can be tailored to fit any dietary preference. Enjoy a delicious breakfast that combines convenience with flavor!
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Ingredients
  

2 medium-sized russet potatoes, shredded (about 2 cups)

1 cup cooked and crumbled breakfast sausage (or bacon, if preferred)

1 cup shredded cheddar cheese (or cheese of your choice)

4 large eggs

1/2 cup milk

1/4 cup chopped green onions

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Salt and pepper to taste

Cooking spray or olive oil for greasing muffin tin

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Grease a standard 12-cup muffin tin generously with cooking spray or brush with olive oil.

    Prepare the Potatoes: Using a box grater or food processor, shred the russet potatoes. Place the shredded potatoes in a clean kitchen towel and squeeze out excess moisture, ensuring they are as dry as possible.

      Create the Hash Brown Base: In a large mixing bowl, combine the shredded potatoes, salt, pepper, garlic powder, and onion powder. Toss until well mixed. Divide the potato mixture evenly among the muffin cups, pressing it firmly to form a bottom crust and pressing it up the sides to create a cup shape.

        Par-Bake the Cups: Bake the potato cups in the preheated oven for about 15-20 minutes, or until the edges start to turn golden brown.

          Prepare the Filling: While the hash brown cups are baking, whisk together the eggs, milk, chopped green onions, salt, and pepper in a medium bowl until well combined. Stir in the cooked sausage and shredded cheese.

            Add the Filling: Remove the muffin tin from the oven. Carefully fill each hash brown cup with the egg mixture, leaving a little room at the top as the eggs will puff up while baking.

              Bake Again: Return the muffin tin to the oven and bake for an additional 15-20 minutes or until the egg is set and the tops are slightly golden.

                Cool and Serve: Allow the mini breakfast hash brown muffin cups to cool in the tin for about 5 minutes before gently running a knife around the edges to help release them. Use a fork or mini spatula to lift them out. Serve warm, garnished with additional green onions or hot sauce if desired.

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 12 servings