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When it comes to flavoring your Golden Hashbrown Egg and Cheese Cupcakes, garlic and onion powder are two standout seasonings that can elevate the dish to new heights. These seasonings provide a savory depth that complements the natural flavors of the potatoes and eggs beautifully. Garlic powder adds a hint of sweetness and umami, while onion powder contributes a mild, aromatic quality that rounds out the flavor profile. By incorporating these spices, you create a more complex and satisfying taste experience that will leave your guests raving about your culinary skills.

Golden Hashbrown Egg and Cheese Cupcakes

Discover the delight of Golden Hashbrown Egg and Cheese Cupcakes, a perfect mix of comfort and convenience. These delicious cupcakes feature a crispy hashbrown base filled with fluffy eggs and melted cheese, making them ideal for busy mornings, brunches, or snacks. Easy to prepare and customizable with your favorite ingredients, they cater to various tastes. Enjoy the warmth of homemade cooking and impress your family and friends with this crowd-pleaser!
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Ingredients
  

2 cups frozen shredded hashbrowns, thoroughly thawed

1/4 cup unsalted butter, melted

1 cup shredded sharp cheddar cheese

4 large eggs

1/2 cup milk

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and freshly cracked black pepper, to taste

1/2 cup diced bell peppers (optional, for added flavor and color)

1/2 cup cooked and crumbled bacon or sausage (optional, for protein)

Fresh chives or parsley, finely chopped, for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it’s hot and ready for baking.

    Prepare Hashbrown Mixture: In a large mixing bowl, combine the thawed hashbrowns and melted butter. Use a spatula to mix thoroughly, ensuring that all the hashbrowns are well-coated in the butter.

      Shape the Cups: Grease a standard 12-cup muffin tin with cooking spray or a small amount of butter to prevent sticking. Evenly divide the hashbrown mixture across the muffin cups, pressing it firmly into the bottom and up the sides to form a stable cup shape. Ensure the sides are slightly higher than the rim to hold the egg filling.

        Bake the Hashbrown Shells: Place the muffin tin in the preheated oven and bake for about 20 minutes, or until the hashbrowns are golden brown and crispy. Once done, remove from the oven and allow the shells to cool slightly while preparing the filling.

          Prepare the Egg Mixture: In a medium-sized bowl, whisk together the eggs, milk, garlic powder, onion powder, and a pinch of salt and pepper until smooth. If desired, gently fold in the diced bell peppers and cooked bacon or sausage.

            Fill the Cups: Carefully pour the egg mixture into each hashbrown cup, filling them about three-quarters full to allow for expansion while baking. Sprinkle a generous amount of shredded cheddar cheese on top of each filled cup.

              Bake Again: Return the muffin tin to the oven and bake for an additional 15-20 minutes, or until the egg filling is set and the cheese is melted and bubbly.

                Cool and Serve: After baking, let the cupcakes cool in the tin for about 5 minutes. Use a fork or butter knife to gently lift them out of the tin. If desired, garnish with freshly chopped chives or parsley for added freshness.

                  Enjoy: Serve these delightful hashbrown egg and cheese cupcakes warm, making them a perfect choice for breakfast, brunch, or a satisfying snack any time of the day!

                    Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 12 servings