Hash Brown and Bacon Omelet Cups

Recipe View 5 mins Preheat the oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin with cooking spray. (5 minutes)

Recipe View 10 mins Wrap the thawed hash browns in a clean kitchen towel and squeeze firmly to remove as much moisture as possible. This step is crucial for crispy cups! In a large bowl, combine the squeezed hash browns, melted butter, salt, and black pepper. Mix well. (10 minutes)

Recipe View 10 mins Press approximately 1/4 cup of the hash brown mixture into the bottom and up the sides of each prepared muffin cup, creating a nest-like shape. Ensure the sides are even for uniform baking. (10 minutes)

Recipe View 20 mins Bake in the preheated oven until the hash brown cups are lightly golden brown, about 18 to 20 minutes.

Recipe View 5 mins While the hash brown cups are baking, prepare the egg filling. In a separate bowl, whisk together the shredded cheese, lightly beaten eggs, chopped red bell pepper, and crushed red pepper (if using). (5 minutes)

Recipe View 2 mins Remove the muffin tin from the oven. Reduce the oven temperature to 400 degrees F (200 degrees C). Sprinkle half of the chopped bacon evenly into the hash brown cups. (2 minutes)

Recipe View 3 mins Pour the egg mixture over the bacon in each cup, filling almost to the top. Sprinkle the remaining bacon over the egg mixture. (3 minutes)

Recipe View 15 mins Bake until a knife inserted into the center of an omelet cup comes out clean, approximately 13 to 15 minutes. (15 minutes)

Recipe View 5 mins Remove from the oven and let cool in the muffin tin for a few minutes before gently removing the omelet cups. Garnish with fresh chives before serving. (5 minutes)