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–+ servings
square photo of a white tray with hash brown breakfast cups.
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5 from 5 votes

Egg and Hash Brown Cups

Start your day with easy and delicious egg and hash brown cups! Perfect for brunch, holidays, or busy mornings—these are hearty and simple to make.
Prep Time5 minutes
Cook Time37 minutes
cooling time3 minutes
Total Time45 minutes
Course: Breakfast, Brunch, Holiday
Cuisine: American
Servings: 12 egg cups
Calories: 301kcal
Author: Renae Gerhardstein

Equipment

  • 1 muffin pan

Ingredients

  • 32 ounces hash browns refrigerated or thawed (use the shredded potato style)
  • 12 large eggs
  • 2 cups (8 ounces) cheddar cheese grated or shredded
  • ½ cup bacon bits or bacon cooked and crumbled (about 4 slices of bacon)
  • ¼ cup green onion thinly sliced, green part only

optional

  • sour cream for topping

Instructions

  • Preheat oven to 400º F.
  • Spray the muffin tin cups with cooking oil. Place 1/3 cup of hash brown potatoes into each muffin cup well. Bake at 400º F for 10 minutes, then remove the muffin pan from the oven.
  • Spray the bottom of a small juice glass or shot glass (2" in diameter) with cooking oil. Twist the glass around the inside of each muffin cup creating a potato cup nest. Twist until the sides of the potato cup reach the top of each muffin cup opening. Bake them for 10 minutes, until the tips are golden in color.
  • After removing the muffin pan from the oven, carefully crack an egg into each of the potato nests. Bake for another 15 minutes (10 minutes for runny yolks, and up to 20 minutes for hard-cooked yolks).
  • Remove them from the oven, add cheese and bacon bits on top and return to oven for 2-3 minutes until cheese has melted.
  • Wait for a few minutes for the hash brown egg cups to cool, then run a knife around the edges of the muffin cups to loosen them. Carefully remove the baked hash brown cups with tongs. Garnish with green onions and sour cream when serving.

Notes

Recipe Variations
    • For a vegetarian version, exclude the bacon bits.
    • Replace the cheddar cheese with your favorite shredded cheese like pepper jack, Swiss, mozzarella, or cream cheese for a rich and decadent quiche.
    • Add sautéed veggies like mushrooms, bell peppers, onions, and spinach before baking.
    • Make a Southwestern breakfast by adding salsa, diced avocado, and chopped cilantro to the toppings.
TFN Pro Tip:
  • Do NOT rinse hash browns, whether they're fresh or frozen. The shredded potatoes will soak up the water and make them soggy.
 
Make Ahead Instructions
  • Prepare the recipe according to the instructions in the recipe card below, through step 5, then cover and refrigerate for up to 12 hours.
  • When ready to bake, preheat the oven to 400° F and continue with the recipe as directed.
  • Freezing them will result in a soggy dish.
 
Storing Instructions
  • Store them in an airtight container in the refrigerator. They should keep well for up to 4 days.
  • To reheat, place them on a sheet pan in a 350ºF oven until warm, about 10 minutes.
 

Nutrition

Serving: 1egg cup | Calories: 301kcal | Carbohydrates: 14g | Protein: 19g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 212mg | Sodium: 466mg | Potassium: 321mg | Fiber: 1g | Sugar: 1g | Vitamin A: 653IU | Vitamin C: 7mg | Calcium: 318mg | Iron: 2mg