Description
These jalapeño popper hash brown cups combine crispy hash browns, spicy jalapeños, and creamy cheese for a delicious snack or appetizer. Perfect for breakfast, brunch, or parties!
Ingredients
Scale
- 3 cups shredded hash browns (thawed if frozen)
- 1 egg, beaten
- 1 cup cheddar cheese, shredded (divided)
- 2–3 jalapeños, diced (seeds removed for less heat)
- 4 oz cream cheese, softened
- 1/4 cup cooked bacon, crumbled (optional)
- 2 tbsp sour cream
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and grease a muffin tin.
- In a bowl, mix hash browns, beaten egg, 1/2 cup cheddar cheese, salt, and pepper. Press mixture into muffin cups, forming a nest. Bake for 15-20 minutes until golden and crispy.
- In a separate bowl, mix cream cheese, remaining cheddar, jalapeños, bacon (if using), and sour cream.
- Fill each hash brown cup with the jalapeño popper mixture and top with extra cheese.
- Bake for another 10-12 minutes until cheese is melted. Let cool slightly before serving.
Notes
- Adjust the heat level by adding more or fewer jalapeños.
- For a vegetarian version, omit the bacon.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: breakfast
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 50 mg
Keywords: Jalapeño Popper Hash Brown Cups, Easy Hash Brown Cups, Cheesy Jalapeño Cups, Party Appetizer Recipe, Hash Brown Jalapeño Recipe