BLT Hashbrown Egg Cups. Bake up a batch of hashbrown egg cups in minutes. Perfect for Mother's Day brunch but they can easily be refrigerated or frozen for meal planning breakfasts too!
Preheat oven to 425-degrees
Spray a 6-cup muffin tin with non-stick spray
Thaw hash browns and put 1/3 cup hashbrowns in each muffin tin. Press the hashbrowns down and up the sides, creating a "cup".
Sprinkle hashbrown cups with salt and pepper and bake for 17-19 minutes.
While the hashbrowns bake, mix up the filling.
In a medium bowl, whisk eggs, add half-and-half (or milk), salt and pepper. Then add in bacon, tomatoes, salt, pepper, cheese and herbs. ( I added fresh oregano and thyme)
Take hashbrown cups out of the oven when they start to brown. Turn oven down to 350-degrees.
Pour egg mixture into hashbrown cups. Fill each cup up to the top.
Bake hashbrown cups for 18-20 minutes until the egg mixture is cooked through and the top of the cups are browned.