Hash Brown Egg Cups

Hash brown egg cups are a creative and yummy way to combine two tasty breakfast foods into one. These are perfect for a breakfast gathering with friends and family.

These cups are a great grab and go breakfast made in a muffin tin. They’re similar to healthy egg muffins and breakfast egg cups, with the addition of hash browns! So yummy.

Hash Brown Egg Cups on a plate

For Breakfast Lovers

Breakfast lovers unite for this incredible breakfast recipe!

These egg cup hash browns are genius. Combining two of the best breakfast foods into one little egg cup is perfection. Eggs and hash browns were made for each other. We love making these for a breakfast gathering with friends and family. They are the perfect side dish to pancakes, waffles, muffins, etc.!

These hash brown egg cups are also great for quick on-the-go breakfasts when you have a busy morning. Take out of the fridge or freezer, heat up in the microwave and enjoy!

Hash browns pressed into a muffin tin

Making Potato and Egg Cups

These hash brown egg cups can be made with homemade hash browns or frozen hash browns—whichever you prefer!

PREP. Grease a muffin pan and preheat the oven to 400 degrees to get the recipe started.

HASH BROWNS. Thaw the hash browns and press them into 12 greased muffin cups. Be sure to press potatoes into the sides and bottoms of the pan. Bake the hash browns for 20 minutes or until golden brown.

EGGS. While the potatoes are cooking melt the butter over the stove in a skillet. Add the eggs, milk, and salt to the pan. Cook everything together until mostly cooked and no liquid remains. Add the chopped bacon and 1 cup of the cheese and cook an additional minute or so.

COMBINE. Spoon the egg mixture into the potato cups, sprinkle with remaining cheese and bake for 5 more minutes in the oven. Let the egg cups cool 5-10 minutes before removing from muffin cups.

using homemade hash browns

If you’re using homemade hash browns (regardless of if you’re making them fresh or pulling them out of the freezer), you’ll want to fry them up a little bit before putting them in the muffin. Go to our post for how to make hash browns for instructions on how to cook them!

hash browns and eggs in a muffin tin

Variations + Tips

Feel free to change up the ingredients, spices, and herbs in this recipe to make variations. Here are some additional ingredients you could add:

  • pepper jack cheese
  • paprika
  • chili powder
  • parsley
  • cilantro
  • chopped jalapeño
  • sausage
  • chorizo
  • ham
  • chopped bell peppers

Casserole version. This recipe also works well for a casserole rather than individual muffins! You can use an 8×8 or 9×9 casserole dish and just follow the recipe accordingly.

Make Ahead + Store. You can make this recipe at the beginning of the week and keep these breakfast cups on hand for a quick and easy breakfast the rest of the week! Simply store them in the fridge in an airtight container, and when you’re ready to eat, either reheat in the microwave or in the oven for 5-7 minutes at 325°F.

Hashbrown egg cups on a plate

For more easy breakfast recipes, check out:

Hash Brown Egg Cups Recipe

5 from 9 votes
Hash brown egg cups are a creative and yummy way to combine two tasty breakfast foods into one. These are perfect for a breakfast gathering with friends and family.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings 12 cups
Calories 164 kcal
Author Lil' Luna

Ingredients

  • 1 20 oz. frozen hash brown potatoes thawed
  • 6 eggs
  • 1/2 cup milk
  • salt
  • 1 tbsp butter
  • 8-10 bacon cooked and crumbled
  • 1 1/2 cups cheese divided

Instructions
 

  • Preheat oven to 400.
  • Press thawed hash browns into 12 greased muffin cups. Be sure to press potatoes into the sides and bottoms of the pan. Bake for 20 minutes or until golden brown.
  • While potatoes are cooking, melt butter, add eggs, milk and salt and cook until mostly cooked and no liquid remains. Add chopped bacon and 1 cup cheese and cook an additional minute or so.
  • Spoon egg mixture into the potato cups, sprinkle with cheese and bake for 5 more minutes. Let cool 5-10 minutes before removing from muffin cups.

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

      1. Can these be frozen and served later? Do you have directions about how high to reheat, how long, thaw first? Tried them and they are delicious so I want to use them for breakfast after Sunrise Service on Easter. But want to make them ahead of time. Thanks.

        1. They sure can! You can freeze them or you can make this recipe at the beginning of the week and simply store them in the fridge in an airtight container, and when you’re ready to eat, either reheat in the microwave or in the oven for 5-7 minutes at 325°F.

  1. 5 stars
    Ok, these were so good!! I was looking for something different to make & tried these. They were crisp & my family loved them! We added some sausage & peppers, too!

    1. I did not scramble the eggs…I baked the hash browns 20 minutes added the egg mixture and let them bake 30 minutes…Perfect

      1. If you use 8×8 or 9 x 9. What is the time to bake the hash browns n after that how long do you bake the hash brown n eggs. N what temp. Thank you. I want to try this both ways.

        1. I would do the same oven temp as the recipe calls for. As far as baking times, I’d say start with what the recipe says… about 20 minutes to bake the hash browns. If after 20 minutes, it doesn’t look golden brown yet, put it back in and take out when it’s that nice golden color. Then the egg mixture is already basically cooked through, so when you add those to the pan, I’d put it all back in for 5-10 minutes-ish… until the cheese is bubbly and everything is warmed through. Hope you enjoy the recipe!

  2. 5 stars
    Tasty! Greased muffin tin lightly,wiping back out, with Crisco shorting and baked for 5 minutes longer.Used recipe with a few egg mixture add-ins, sauteed diced yellow pepper with pepper, turmeric, ginger, and smoked paprika plus crumbled cooked Italian sausage and two diced banana peppers. *Used a 1/3 measuring cup to help press the hash browns in the muffin tin. *Thawed hash browns in preheated oven on a jelly roll pan. Hubby approved! Will be serving oven warmed upside down covered in homemade white gravy. Muffins are headed for the freezer for those quick meals and long weekends away from home.

    1. Thanks for sharing what you did! The additions sound yummy and I love that you are freezing them for quick breakfasts. These are great ones to have on hand!