{"id":80470,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/scrambled-egg-hash-brown-cups\/"},"modified":"2024-10-12T18:52:46","modified_gmt":"2024-10-12T23:52:46","slug":"scrambled-egg-hash-brown-cups","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/scrambled-egg-hash-brown-cups\/","title":{"rendered":"Hash Brown Egg Cups"},"content":{"rendered":"<p>These cute little muffins have a tasty surprise: an exterior shell made from shredded cheese and potato. Filled with bacon, scrambled egg and more cheese, they bake up into savory breakfast bites, perfect for serving at a brunch or shower. Because it&#8217;s easy to customize them, they make for an excellent <a href=\"https:\/\/www.tasteofhome.com\/collection\/make-ahead-breakfast-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/make-ahead-breakfast-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">make-ahead breakfast<\/a>\u00a0too.<\/p>\n<h2>Ingredients for Hash Brown Egg Cups<\/h2>\n<ul>\n<li><strong>Shredded hash brown potatoes:<\/strong> A package of refrigerated Southwest-style shredded potatoes is a shortcut that helps form the starchy base for these egg cups.<\/li>\n<li><strong>Cheese:<\/strong> A blend of shredded cheddar and Monterrey Jack cheeses pulls double duty in this recipe. <span class=\"citation-1 recitation citation-end-1\">Part of the blend is mixed with the potatoes to create a cheesy crust for the cups. <\/span>The remaining shreds are sprinkled on top for a gooey and flavorful finish.<\/li>\n<li><strong>Eggs, milk and butter:<\/strong> These three ingredients form a soft scramble that stays tender even after baking in the oven to melt the cheese.<\/li>\n<li><strong>Bacon:<\/strong> Cooked and crumbled bacon adds salty, smoky flavor and meaty texture to the egg cups.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the hash brown cups<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2062039\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Hash-Brown-Egg-Cups_TOHD24_171940_JoJoBaccam_.jpg?fit=700%2C1024\" alt=\"Hash Brown Egg Cups Tohd24 171940 Jojobaccam \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JoJo Baccam for Taste Recipes<\/span><\/span><\/p>\n<p>Preheat your oven to 400\u00b0F. Combine the hash brown potatoes and 3\/4 cup of cheese. Divide the potato mixture among 12 greased muffin cups, then press it onto the bottoms and up the sides to form little nests. Bake until they&#8217;re light golden brown, about 30 minutes.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Keep the oven on. You&#8217;re not done baking yet!<\/p>\n<h3>Step 2: Scramble the eggs<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2062035\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Hash-Brown-Egg-Cups_TOHD24_171940_JoJoBaccam_-3.jpg?fit=700%2C1024\" alt=\"Hash Brown Egg Cups Tohd24 171940 Jojobaccam 3\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JoJo Baccam for Taste Recipes<\/span><\/span><\/p>\n<p>Meanwhile, whisk the eggs, milk and salt in a small bowl. In a large nonstick skillet, heat the butter over medium heat. Pour in the egg mixture, then cook and stir until the eggs are cooked through. Finally, stir in the bacon.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>For extra creamy custard-style eggs, patience is a virtue. Drop your temperature to medium-low and stir frequently.<\/p>\n<h3>Step 3: Fill the cups<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2062036\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Hash-Brown-Egg-Cups_TOHD24_171940_JoJoBaccam_-5.jpg?fit=700%2C1024\" alt=\"Hash Brown Egg Cups Tohd24 171940 Jojobaccam 5\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JoJo Baccam for Taste Recipes<\/span><\/span><\/p>\n<p>Spoon the scramble into the baked hash brown cups and sprinkle with the remaining 1\/2 cup of cheese.<\/p>\n<h3>Step 4: Bake to melt<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2062040\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Hash-Brown-Egg-Cups_TOHD24_171940_JoJoBaccam_5.jpg?fit=700%2C1024\" alt=\"Hash Brown Egg Cups Tohd24 171940 Jojobaccam 5\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JoJo Baccam for Taste Recipes<\/span><\/span><\/p>\n<p>Back to the oven they go! Bake the cups until the cheese is melted, three to five minutes. Cool for five minutes before removing from the pan.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2062038\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Hash-Brown-Egg-Cups_TOHD24_171940_JoJoBaccam_-8.jpg?fit=700%2C1024\" alt=\"Hash Brown Egg Cups Tohd24 171940 Jojobaccam 8\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JoJo Baccam for Taste Recipes<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Add vegetables:<\/strong> Stir in sauteed onions, spinach, mushrooms or bell peppers to the scrambled eggs for extra nutrients and flavor. Really, anything that works in an omelette would be a good mix-in here! Just make sure they&#8217;re sauteed first; otherwise, they may release moisture as they cook and make the potato cups soggy.<\/li>\n<li><strong>Swap out the bacon:<\/strong> Trade the bacon for cooked crumbles of breakfast sausage, diced ham or a <a href=\"https:\/\/www.tasteofhome.com\/collection\/vegetarian-substitutes\/\" data-name=\"www.tasteofhome.com\/collection\/vegetarian-substitutes\/\" data-module=\"content engagement\" data-position=\"embedded links\">plant-based meat alternative<\/a>.<\/li>\n<li><strong>Use different cheese:<\/strong> Experiment with other types of cheese, such as goat cheese, feta or Swiss, to change the flavor profile of the egg cups.<\/li>\n<li><strong>Serve with a dipping sauce:<\/strong> Serve the egg cups with an interesting dipping sauce such as homemade <a href=\"https:\/\/www.tasteofhome.com\/recipes\/spicy-ketchup\/\" data-name=\"www.tasteofhome.com\/recipes\/spicy-ketchup\/\" data-module=\"content engagement\" data-position=\"embedded links\">spicy ketchup<\/a>.<\/li>\n<\/ul>\n<h2>How to Store Hash Brown Egg Cups<\/h2>\n<p>To store leftover hash brown egg cups let them cool completely, then transfer them to an airtight container and refrigerate them for up to three days. To reheat, you can microwave them until heated through or bake them in a preheated <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-an-air-fryer\/\" data-name=\"www.tasteofhome.com\/article\/what-is-an-air-fryer\/\" data-module=\"content engagement\" data-position=\"embedded links\">air-fryer<\/a> or oven at 350\u00b0 for 10 to 15 minutes, until warmed through.<\/p>\n<h3>Can you freeze hash brown egg cups?<\/h3>\n<p>Yes, you can! They freeze very well and make a great option for an easy-to-reheat breakfast or snack. Simply let the egg cups cool completely, then store them, frozen, in an airtight container or freezer bag. They can be frozen for up to three months. To reheat, thaw overnight in the refrigerator and reheat as directed above.<\/p>\n<h2>Hash Brown Egg Cup Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2062037\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Hash-Brown-Egg-Cups_TOHD24_171940_JoJoBaccam_-7.jpg?fit=700%2C1024\" alt=\"Hash Brown Egg Cups Tohd24 171940 Jojobaccam 7\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JoJo Baccam for Taste Recipes<\/span><\/span><\/p>\n<h3>What&#8217;s the best way to cook bacon for hash brown egg cups?<\/h3>\n<p>You can cook the bacon however you are most comfortable, but we love how easy and mess-free it is to cook bacon in the oven. Line a pan with parchment paper or aluminum foil, layer the bacon on top and bake at 350\u00b0 until crisp, about 20 to 25 minutes.<\/p>\n<h3>Can you use frozen hash browns?<\/h3>\n<p>Yes, you can use frozen shredded hash browns for this recipe. However, you can&#8217;t use them directly from frozen because they won&#8217;t mold to the muffin tins until they&#8217;re defrosted. Just thaw them completely according to the package instructions before using them.<\/p>\n<h3>How do you know when the egg cups are cooked through?<\/h3>\n<p>Whereas it&#8217;s easy to overcook <a href=\"https:\/\/www.tasteofhome.com\/recipes\/copycat-starbucks-egg-bites\/\" data-name=\"www.tasteofhome.com\/recipes\/copycat-starbucks-egg-bites\/\" data-module=\"content engagement\" data-position=\"embedded links\">egg bites<\/a>, these hash brown egg cups are a little more forgiving. Because everything is cooked either in the oven or on the stovetop before the cups are assembled, you&#8217;re only baking them a second time to melt the cheese. The egg cups are cooked through when the egg mixture is set and the cheese is melted.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Are they savory muffins? Miniature quiches? These hash brown breakfast bites are a complete meal,\u00c4\u00eeeggs, bacon, potatoes and cheese,\u00c4\u00eein a form that&#8217;s easy to make and easy to eat, whether as part of a brunch spread or a take-to-work breakfast.<\/p>\n","protected":false},"author":7061,"featured_media":2064695,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304162,304275,304287,304328,304338,307033,304515,303966,304368,303887,306848,304347,304268,303987,304026,307739,304558,324623,304020,304005,304150,303883,307614],"categories-v2":[308500,309439,308295,308300,308984,308481,308992,310079,308880,308495,308745,308478,309603,308998,259483,308514,308606,310706,308910,309177,308594,308549,309434,308476,310591],"coauthors":[343474],"recommended_recipes":[{"post_title":"Breakfast Egg 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Bread","post_link":"\/recipes\/scrambled-egg-bread\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps146306_SD153321C02_03_7b.jpg"},{"post_title":"Hash Brown Egg Breakfast","post_link":"\/recipes\/hash-brown-egg-breakfast\/","post_image":"\/wp-content\/uploads\/2017\/09\/Hash-Brown-Egg-Breakfast_EXPS_HSCBZ17_49863_B07_21_4b.jpg"},{"post_title":"Scrambled Egg Casserole","post_link":"\/recipes\/scrambled-egg-casserole\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps637_TH1606C31A.jpg"},{"post_title":"Baked Egg & Stuffing Cups","post_link":"\/recipes\/baked-egg-stuffing-cups\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps132544_THCA153054A12_03_4b.jpg"},{"post_title":"Hash Brown Omelet","post_link":"\/recipes\/hash-brown-omelet\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps5422_CS1681C29.jpg"},{"post_title":"Bacon Egg Cups","post_link":"\/recipes\/bacon-egg-cups\/","post_image":"\/wp-content\/uploads\/2025\/02\/Bacon-Egg-Cups_EXPS_TOHD24_36194_SarahTramonte_5.jpg"},{"post_title":"Eggs in Muffin Cups","post_link":"\/recipes\/eggs-in-muffin-cups\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps36420_SD1440071D31D_WEB.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Scrambled-Egg-Hash-Brown-Cups_EXPS_TOHD24_171940_JoJoBaccam_10.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_moat_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"override_recipe_video_settings":false},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/scrambled-egg-hash-brown-cups\/","name":"Hash Brown Egg Cups","datePublished":"2018-01-01","dateModified":"2024-10-12","prepTime":"PT10M","cookTime":"PT35M","totalTime":"PT45M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Scrambled-Egg-Hash-Brown-Cups_EXPS_TOHD24_171940_JoJoBaccam_10.jpg","height":1200,"width":1200},"recipeCategory":["Breakfast","Brunch"],"description":"Are they savory muffins? Miniature quiches? These hash brown breakfast bites are a complete meal\u2014eggs, bacon, potatoes and cheese\u2014in a form that's easy to make and easy to eat, whether as part of a brunch spread or a take-to-work breakfast.","recipeIngredient":["1 package (20 ounces) refrigerated Southwest-style shredded hash brown potatoes","1-1\/4 cups shredded cheddar-Monterey Jack cheese, divided","6 large eggs","1\/2 cup 2% milk","1\/8 teaspoon salt","1 tablespoon butter","10 thick-sliced bacon strips, cooked and crumbled"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the hash brown cups","text":"Preheat your oven to 400\u00b0F. Combine the hash brown potatoes and 3\/4 cup of cheese. Divide the potato mixture among 12 greased muffin cups, then press it onto the bottoms and up the sides to form little nests. Bake until they're light golden brown, about 30 minutes. Editor's Tip: Keep the oven on. You're not done baking yet!","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Hash-Brown-Egg-Cups_TOHD24_171940_JoJoBaccam_.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Scramble the eggs","text":"Meanwhile, whisk the eggs, milk and salt in a small bowl. In a large nonstick skillet, heat the butter over medium heat. Pour in the egg mixture, then cook and stir until the eggs are cooked through. Finally, stir in the bacon. Editor's Tip: For extra creamy custard-style eggs, patience is a virtue. Drop your temperature to medium-low and stir frequently.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Hash-Brown-Egg-Cups_TOHD24_171940_JoJoBaccam_-3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Fill the cups","text":"Spoon the scramble into the baked hash brown cups and sprinkle with the remaining 1\/2 cup of cheese.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Hash-Brown-Egg-Cups_TOHD24_171940_JoJoBaccam_-5.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake to melt","text":"Back to the oven they go! Bake the cups until the cheese is melted, three to five minutes. Cool for five minutes before removing from the pan.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Hash-Brown-Egg-Cups_TOHD24_171940_JoJoBaccam_5.jpg?fit=700,1024"}],"recipeYield":"1 dozen","author":[{"@type":"Person","name":"Emily Teel"}],"nutrition":{"@type":"NutritionInformation","calories":" 180 calories","fatContent":"10g fat (5g saturated fat)","cholesterolContent":"113mg cholesterol","sodiumContent":"487mg sodium","carbohydrateContent":"11g carbohydrate (1g sugars","fiberContent":"1g fiber)","proteinContent":"10g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.65,"reviewCount":20,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Scrambled Egg Hash Brown Cups","description":"These cuties pack eggs hash browns and bacon in single serving cups Grab one and go","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/NkuFnppA\/poster.jpg?width=720"],"uploadDate":"2020-09-5 10:43:05","duration":"P0DT0H0M49S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/NkuFnppA-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldCandy"},"reviewBody":"I kinda did my own thing. I greased my tin and in a bowl added my potatoes and salt and pepper and 3-4 tablespoons of heavy cream as a binder. Pressed into my tin covered with aluminum foil and put in the fridge overnight. Pulled them out in the morning and baked 20 minutes on 400. Cooked my sausage and eggs and added cheese I added heavy cream instead of milk yummy. Before spooning on the cups I added a little square of American cheese onto hash browns and spooned mixture and baked another 5 minutes. Perfect. Held up.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-09-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Christine6767"},"reviewBody":"My daughter just started her first real full time job and needed breakfast on the go.  She is one of the most picky eaters ever and she LOVES these cuties!  I really appreciate others who have critiqued the recipe and add helpful hints so here are mine:  defrost the hash browns first which makes shaping them to the cup shape easier; no need to pre bake hash browns before filling. I really want to slip some veggies in there next  time!  Thanks so much","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-12-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveFlame"},"reviewBody":"<p>The taste was fine. I was skeptical how these would turn out since the egg mixture is scrambled in a skillet THEN poured into the hash brown cups rather than baked in the cups like a quiche. I was right to be skeptical. They were not firm and totally fell apart when attempting to eat. May be fine for a plate in the mornings and use a fork but I think the point of this recipe was portability.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-09-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LPHJKitchen"},"reviewBody":"<p>These were SO good! My whole family gobbled them up! Perfect for tossing in the freezer to have on hand for busy weekday mornings!\u00a0<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-12-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tammycookblogsbooks"},"reviewBody":"<p>Very good! The potato mixture baked in about 20 minutes. I had ham so it was subbed in for the bacon. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-12-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Teresa9461"},"reviewBody":"<p>Made these today and my husband loved them! Thanks for sharing<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-11-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenBasketball"},"reviewBody":"<p>Even though I have not prepared this recipe, it looks like a winner!! I'm definitely preparing these for breakfast.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-03-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedPalmtree"},"reviewBody":"Sounds wonderful - did anyone make ahead and freeze?Like Kathryn78 I didn't make yet ....but curious if anyone made ahead?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-03-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeCar"},"reviewBody":"I made these the other day, very successfully.  After reading reviews, I mixed one egg into the potatoes in hopes that the baked cups would hold together.  They did stick together fairly well.  I did everything else exactly as directed except that I used sausage instead of bacon.  They are holding up well as leftovers as well.  I have refrigerated them.  I microwave them for 1 minute for one and 1:15 for two.  They taste really good, even as leftovers.  I'll be making these again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-12-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenCone"},"reviewBody":"This is the best egg bite recipe I\u2019ve made; slowly soft scrambled eggs on the stove before filling the hash brocups assures consistency in results! Add veggies at the end, after slowly scrambling eggs worked well; mixed scallions abs 1 egg with has browns to ensure they held up in serving.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-04-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldPaw"},"reviewBody":"This recipe sounds wonderful. I was just thinking about making a lighter version. Im going to try eggbeaters Canadian bacon or turkey bacon.Thank you. Would also like to know how they freeze.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-11-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldAirBalloon"},"reviewBody":"I made these for Mother's Day and they were simply amazing. I love the texture and great taste. I plan to make them again for this upcoming Christmas morning. I plan to double the recipe and make half with bacon and half with hot Italian sausage.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-09-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueRocket"},"reviewBody":"I used ham.  Flavor is delicious, but the potatoes do not stick together.  Next time I'm going to mix them with egg and a bit of milk.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-04-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldBasketball"},"reviewBody":"I don't like to \"change\" recipes on TOH.  I like to make them as written, BUT I had left over ham & used that in place of bacon. YUMMY!!!    Will definitely try bacon too.Thanks for the easy brunch idea.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-05-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueFlask"},"reviewBody":"Like others, my potatoes didn't stick together very well, but that was probably my fault since I used frozen ones and they weren't quite thawed so pressing them around the edges of the cups didn't work too well.  I used sausage since I didn't have any bacon, and I minced up some onion, broccoli, and red pepper since I like to add veggies to eggs.  They're quite a bit of work but they taste great, and I'll refrigerate or freeze the leftovers for a quick and easy breakfast.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-04-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleButterfly"},"reviewBody":"My grown son made these for Saturday morning breakfast and we all loved them!  They were served right out of the pan so holding their shape didn't matter to us as it was a family breakfast.  Very tasty!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-02-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanRing"},"reviewBody":"I made these last weekend","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2008-10-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueCoathanger"},"reviewBody":"<p>For this recipe I used Hot Italian sausage. I didn't use the Southwest potatoes ( didn't have any) so sauteed Green Peppers and onions in butter before cooking the egg mixture, added the egg mixture and followed the recipe from there. I have tried several recipes like this but the eggs were still runny after baking,  cooking the egg mixture completely before putting into the potato cups ensured no runny eggs. Why didn't I think of that. I also used paper muffin cups to keep the potatoes from sticking. These are wonderful and easy, a definite keeper. Thank you Talon<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-03-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldPuzzle"},"reviewBody":"I made 6 of these in a jumbo muffin tin and that worked great. I didn't read the part about baking the potato cups for 18-20 minutes, I only did it for 10 and that was not enough. Pretty easy and good but really nothing special. The southwest flavor does come through as a nice little kick.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-04-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldCandy"},"reviewBody":"This isn't a review but a question - how well will these freeze for weekday breakfasts on the go? Microwave for just a few seconds? Should they be frozen?I put a 5 star as I've never had a failed recipe from TOH and just reading the ingredients tells me this would be a winner.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Scrambled Egg Hash Brown Cups","description":"These cuties pack eggs hash browns and bacon in single serving cups Grab one and go","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2018\/06\/VD171940_101916_H.mp4","duration":"49","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2018\/06\/exps171940_SD153208D08_08_4b.jpg","advertising":true,"jw_id":"NkuFnppA","jw_url":"http:\/\/content.jwplatform.com\/videos\/NkuFnppA-Uot7Fvi8.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/NkuFnppA\/poster.jpg?width=720","jw_publish_date":"06\/12\/2018"},"rms_legacy_id":"171940","romance_copy_dek":"Are they savory muffins? Miniature quiches? 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