Hash Brown Egg Cups

Hash Brown Egg Cups are a delicious and convenient breakfast option featuring crispy shredded potato “nests” filled with savory eggs, cheese, and your choice of mix-ins. These individual portions are perfect for busy mornings, meal prep, or brunch gatherings.

Why You’ll Love This Recipe

• Crispy hash brown base with creamy, cheesy egg filling
• Easy to customize with various meats, veggies, and cheeses
• Perfect for meal prep—store and reheat effortlessly
• Fun and portable for kids and adults alike
• No utensils needed, just grab and go

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Shredded hash browns (fresh or thawed frozen)
• Eggs
• Shredded cheese (such as cheddar or mozzarella)
• Salt and pepper
• Butter or olive oil
• Optional: cooked bacon, sausage, diced bell peppers, spinach, onions, fresh herbs

Directions

this recipe

1. Preheat oven to 400°F. Grease a 12-cup muffin tin generously.
2. In a bowl, mix shredded hash browns with melted butter or oil, and season with salt and pepper.
3. Press hash brown mixture into each muffin cup, covering the bottom and sides.
4. Bake for 20–25 minutes until edges are golden and crispy.
5. Meanwhile, whisk eggs in a bowl, season, and mix in cheese and any desired add-ins.
6. Remove muffin tin from the oven. Pour egg mixture into each hash brown nest.
7. Return to oven and bake for another 12–15 minutes, until eggs are fully set.
8. Let cool for a few minutes, then gently remove from tin. Serve warm or store for later.

Servings and timing

• Servings: 12 standard cups
• Prep time: 15 minutes
• Cook time: 35–40 minutes total
• Total time: approximately 50–55 minutes

Variations

• Swap cheddar for pepper jack, mozzarella, or feta
• Use bacon, ham, or sausage for a protein boost
• Add sautéed mushrooms, spinach, or diced tomatoes for more veggies
• Top with hot sauce, salsa, or avocado for serving
• Make vegetarian or dairy-free versions by adjusting ingredients

Storage / reheating

• Store in an airtight container in the fridge for up to 5 days
• Freeze individually wrapped for up to 3 months
• Reheat in microwave (30–60 seconds) or oven at 325°F for 5–7 minutes

FAQs

What kind of hash browns work best?

Freshly shredded or frozen (thawed) hash browns both work—just remove excess moisture before using.

Can I make these ahead of time?

Yes, they’re ideal for meal prep. Fully cook, cool, then refrigerate or freeze.

Are they gluten-free?

Yes, as long as your ingredients (like sausage or cheese) are certified gluten-free.

How do I keep them from sticking?

Generously grease your muffin tin or use silicone liners.

Can I use sweet potatoes?

Yes, shredded sweet potatoes can be used for a different flavor and added nutrition.

What’s the best cheese to use?

Cheddar is classic, but you can use any melting cheese like mozzarella, Colby Jack, or Swiss.

Do they freeze well?

They freeze excellently. Cool completely, wrap individually, and store in a freezer-safe bag.

How long do they keep in the fridge?

Up to 5 days in an airtight container.

Can I bake them in a casserole dish instead?

Yes, press hash browns into a baking dish, bake, then add egg mixture and continue baking.

Are they kid-friendly?

Absolutely! Kids love the handheld size and crispy texture.

Conclusion

Hash Brown Egg Cups are a hearty, wholesome, and versatile breakfast that everyone will love. With a crispy potato crust and a fluffy, cheesy egg center, they’re easy to prepare, endlessly customizable, and perfect for both sit-down breakfasts and meals on the go. Whether you’re cooking for a crowd or prepping for the week, these tasty cups are a must-try.

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