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Hash Brown Egg Cups

Rule #254: An easy breakfast is the best breakfast.

These Hash Brown Egg Cups are one of our go-to breakfast recipes for busy weeks. You can make them ahead on the weekend, then reheat for just a minute before digging in! The kids love these, too!

Hash Brown Egg Cups

First, spray a large muffin tin with cooking spray. The muffin tins make for a perfect little egg cup mold. In a separate bowl, mix together 2 cups of shredded hash browns (thawed the night before in the fridge), 3/4 cup shredded cheddar cheese, and 2 tbs. olive oil. Equally divide the hash brown mixture between the muffin tins then press the mixture on the bottom of the pan and up the sides, creating a cup shape.

hash browns and butter

Next, bake at 425 for 15-20 minutes, until cheese is melted and hash browns are golden-brown.

brown hash browns and butter in muffin pan

Then, crack an egg into each of the hash brown cups. Sprinkle a little salt and pepper onto each of them. Top with more shredded cheddar and chopped, cooked bacon.

pour egxg cheese and bacon into browned hash browns

Bake at 350 for about 13 minutes, until cheese is melted and eggs are set.

finished egg cups

I love these little cups of breakfast bliss! They’re such a hit with the kids, and they make our mornings just a little less chaotic.

Hash Brown Egg Cups Recipe

You can store these Hash Brown Egg Cups in airtight containers in the fridge for up to 3 days. Just heat up for about a minute and serve!

Well hello there, delicious.


Hash Brown Egg Cups

2 cups frozen, shredded hash browns, thawed (just thaw them the night before in the fridge)
¾ cup plus ½ cup shredded cheddar cheese, divided
2 tbs. extra-virgin olive oil
6 eggs
Kosher salt
Freshly ground black pepper
4 tbs. crumbled cooked bacon

Preheat oven to 425.

In a medium bowl, mix the hash browns, ¾ cup cheddar, and olive oil. Spray a large muffin tin with cooking spray. Press a little bit of the hash brown mixture into 6 of the muffin cups, dividing the mixture evenly. Create a little crust with the mixture by pressing the hash browns into the bottom and sides. Bake at 425 until the hash browns are golden and cheese is melted (15-20 minutes).

Remove the muffin tin from the oven and reduce the heat to 350.

Crack one egg into each of the hash brown cups. Sprinkle a little Kosher salt and freshly ground black pepper on each egg. Top with the remaining cheese and bacon. Bake at 350 until eggs are set and cheese is melted (about 13 minutes).

Allow egg cups to cool slightly, then remove gently with a fork. Store in an airtight container in the fridge for up to 3 days. To reheat, only cook for a minute or so.

Makes 6 egg cups.

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