Pickle-Fix Hash Brown Egg Cups (Print Version)

Crispy hash brown cups baked with eggs, pickles, cheese, and creamy ranch dip for a zesty breakfast option.

# Components:

→ For the Hash Brown Cups

01 - 3 cups frozen hash browns, thawed and patted dry
02 - 2 tablespoons unsalted butter, melted
03 - 1/2 teaspoon garlic powder
04 - 1/2 teaspoon onion powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
07 - 1/2 cup shredded cheddar cheese

→ For the Filling

08 - 6 large eggs
09 - 1/2 cup dill pickles, finely chopped
10 - 1/2 cup shredded cheddar cheese
11 - 1/4 cup scallions, thinly sliced
12 - 1/4 teaspoon salt
13 - 1/4 teaspoon black pepper

→ For the Ranch Dip

14 - 1/2 cup sour cream
15 - 1/4 cup mayonnaise
16 - 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)
17 - 1 tablespoon fresh chives, finely chopped
18 - 1 teaspoon garlic powder
19 - 1 teaspoon onion powder
20 - 1 teaspoon lemon juice
21 - Salt and pepper, to taste

# Directions:

01 - Preheat oven to 400°F (200°C). Generously grease a 6-cup muffin tin.
02 - In a mixing bowl, combine thawed hash browns with melted butter, garlic powder, onion powder, salt, black pepper, and shredded cheddar cheese. Mix until thoroughly incorporated.
03 - Evenly distribute the hash brown mixture among the prepared muffin cups. Press firmly into the bottom and up the sides to create a nest-like structure.
04 - Bake the hash brown cups for 15 minutes, or until they are lightly golden.
05 - While the hash brown cups are baking, whisk the eggs with salt and pepper in a separate bowl. Stir in the chopped dill pickles, shredded cheddar cheese, and sliced scallions.
06 - Remove the muffin tin from the oven. Carefully pour the egg mixture into each hash brown cup, filling them nearly to the top.
07 - Return the muffin tin to the oven and bake for an additional 15 minutes, or until the eggs are set and lightly golden.
08 - While the egg cups are baking, prepare the ranch dip. In a small bowl, combine sour cream, mayonnaise, dill, chives, garlic powder, onion powder, and lemon juice. Season with salt and pepper to taste. Mix well and refrigerate until serving.
09 - Allow the egg cups to cool in the muffin tin for 5 minutes before carefully removing them. Serve warm with the chilled ranch dip.

# Expert Advice:

01 -
  • Ready in under an hour for quick weekend breakfasts
  • Perfect make ahead option for meal prep
  • Customizable with your favorite mix ins and toppings
  • Great for using up leftover hash browns
02 -
  • These egg cups are perfect for meal prep and can be refrigerated for up to 4 days
  • The combination of pickles and eggs creates a delicious tangy flavor profile
  • Each cup provides a complete breakfast with protein, carbs and vegetables
  • The hash brown exterior reheats beautifully in a toaster oven
03 -
  • 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.
  • If your muffin tin tends to stick, consider using parchment paper liners or silicone muffin cups for easier removal. Just be sure to still grease them lightly.
  • The perfect pickle to egg ratio is important for balanced flavor. Too many pickles can make the filling watery, while too few will lose the signature tangy taste that makes these egg cups special.
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