Save This crispy hash brown cup recipe combines my love for breakfast and pickles in one delicious package. The tangy dill pickles add an unexpected twist to these savory egg cups that elevates your typical breakfast fare to something truly special. Served with homemade ranch dip, these portable breakfast treats are perfect for busy mornings or weekend brunches.
I created these egg cups during a particularly hectic week when I needed portable breakfasts for my family. The pickle addition was a happy accident when I was trying to use up ingredients in my fridge, and now my kids specifically request these tangy breakfast cups every weekend.
Ingredients
- For the Hash Brown Cups: Frozen hash browns thawed and patted dry are crucial for crispy cups. Look for shreds without added preservatives.
- Unsalted butter: adds richness and helps create golden brown edges.
- Garlic powder and onion powder: provide depth of flavor without the texture of fresh aromatics.
- Salt and pepper: enhance all the flavors in the hash brown mixture.
- Shredded cheddar cheese: creates structure and adds savory flavor. Choose a sharp variety for best results.
- For the Filling: Large eggs form the protein rich base. Farm fresh eggs with bright orange yolks work beautifully here.
- Dill pickles: finely chopped bring the signature tangy flavor. Choose crisp pickles with bold flavor.
- Shredded cheddar cheese: adds creaminess and helps bind the filling.
- Scallions: provide a mild onion flavor and fresh green color.
- Salt and pepper: balance and enhance the egg mixture.
- For the Ranch Dip: Sour cream creates the creamy base. Full fat works best for richness.
- Mayonnaise: adds tang and helps create the perfect dipping consistency.
- Fresh dill and chives: bring bright herbal notes. Use fresh herbs whenever possible.
- Garlic powder and onion powder: provide classic ranch flavor.
- Lemon juice: brightens the entire dip with subtle acidity.
Instructions
- Prepare the Muffin Tin:
- Preheat your oven to 400°F and generously grease a 6 cup muffin tin. Be thorough with the greasing as hash browns tend to stick. I recommend using butter for best flavor, making sure to coat the sides well.
- Create the Hash Brown Mixture:
- Combine thawed hash browns with melted butter and seasonings in a large bowl. Mix thoroughly until every shred is coated with butter and spices. The cheese will help bind everything together. Make sure your hash browns are truly thawed and patted dry to achieve maximum crispiness.
- Form the Hash Brown Cups:
- Divide the mixture evenly among the muffin cups, using about half a cup per cavity. Press firmly into the bottom and up the sides to create a nest shape. Use the back of a spoon or the bottom of a small measuring cup to compact the hash browns against the sides, creating a well defined cup shape.
- Pre Bake the Cups:
- Bake the empty hash brown cups for 15 minutes until they begin to turn golden at the edges. This pre baking step is essential for creating crispy cups that will hold their shape when filled. Look for the edges to just start turning golden brown.
- Prepare the Egg Filling:
- While the cups bake, whisk the eggs with salt and pepper until well combined. Gently fold in the chopped pickles, cheese, and scallions. The pickles add moisture, so chop them finely and drain well to prevent soggy cups.
- Fill and Bake:
- Carefully pour the egg mixture into each pre baked hash brown cup, filling each about three quarters full. The eggs will puff up during baking but settle as they cool. Return to the oven and bake for another 15 minutes until the eggs are completely set and slightly golden on top.
- Make the Ranch Dip:
- Combine all dip ingredients in a small bowl and mix until smooth and well incorporated. Taste and adjust seasonings as needed. Refrigerate while the egg cups finish baking to allow flavors to meld together.
- Cool and Serve:
- Allow the finished egg cups to cool in the pan for 5 minutes. This resting period helps them set up and makes removal easier. Gently run a butter knife around the edges and carefully lift each cup out. Serve warm with the chilled ranch dip.
Save The dill pickles are truly the star ingredient in this recipe. My grandmother always served pickles alongside her breakfast eggs, and this recipe combines those flavors in one convenient package. The first time I served these to my family, my pickle loving daughter declared them the best breakfast ever and insisted we make them part of our weekend rotation.
Make Ahead Tips
These egg cups store beautifully in the refrigerator for quick breakfasts throughout the week. After cooling completely, place them in an airtight container with paper towels between layers to absorb any moisture. To reheat, place in a 350°F oven or toaster oven for about 5 minutes until warmed through. The microwave works in a pinch but sacrifices some of the crispiness.
The ranch dip can be made up to three days in advance and stored in a sealed container in the refrigerator. In fact, the flavor improves after the ingredients have time to meld together. Give it a quick stir before serving if any separation occurs.
Perfect Substitutions
This recipe welcomes many variations to suit your taste preferences or what you have on hand. Sweet gherkins can replace dill pickles for a different flavor profile. For those who prefer less pickle flavor, reduce to 1/4 cup and add roasted red peppers instead.
The cheese options are endless. Try pepper jack for a spicy kick, Swiss for a nutty flavor, or feta for a Mediterranean twist. The hash browns can be substituted with frozen tater tots, crushed and pressed into the muffin cups for an even crispier exterior.
For the ranch dip, Greek yogurt makes a protein rich substitute for sour cream. Plant based mayo and yogurt work well for dairy free options. Fresh herbs can be swapped based on what you have growing in your garden rosemary and thyme make delicious alternatives.
Serving Suggestions
These versatile egg cups work beautifully for various occasions. For a weekend brunch, serve them alongside fresh fruit and mimosas. For a heartier meal, pair with a simple green salad dressed with vinaigrette to complement the rich egg cups.
The ranch dip does double duty as a delicious salad dressing when thinned with a bit of milk or buttermilk. Consider setting up a dip bar with the ranch dip alongside hot sauce, salsa, and guacamole for guests to customize their egg cups.
For an elegant presentation, serve each egg cup on a small bed of arugula with a dollop of dip and a sprinkle of microgreens. This elevates the humble breakfast into a sophisticated brunch offering perfect for special occasions.
Save Kid Friendly Adaptations
While many children love the tangy pickle flavor, some might prefer a milder version. You can easily customize individual cups by adding pickles to only some of the egg mixture. Label them with a small herb garnish so adults can identify the pickle versions.
Turn this into a fun family cooking project by letting kids help form the hash brown cups and choose their own mix ins. Set up a small assembly line with cheese, pickles, and other toppings in separate bowls so everyone can create their perfect egg cup.
These make excellent lunchbox additions when made in mini muffin tins for smaller portions. Pack the ranch dip in a small container for dipping, and include some fresh vegetable sticks to round out the meal.
For the crispiest hash brown cups, squeeze out as much moisture as possible from the thawed potatoes using a clean kitchen towel before mixing with other ingredients. This extra step makes a significant difference in texture.
Recipe FAQ
- → How do I prevent soggy hash brown cups?
Ensure hash browns are thawed and patted very dry before mixing. Press firmly in the muffin cups for a crisp shell.
- → Can I make these egg cups ahead of time?
Yes, bake and cool completely, then refrigerate in an airtight container. Reheat in the oven for best texture.
- → Is the ranch dip optional?
Absolutely, though it adds extra flavor! You can serve plain or substitute with hot sauce or another dip you enjoy.
- → What cheese works best in the filling?
Cheddar is classic, but Swiss or Monterey Jack also melt beautifully and offer slightly different flavor profiles.
- → Are these egg cups freezer-friendly?
Yes! Cool completely, wrap tightly, and freeze. Thaw overnight in the fridge and reheat before serving.