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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:

5 from 29 votes

Hash Brown Egg Cups Recipe

By: Lil' Luna
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.
Servings: 12 cups
Prep: 5 minutes
Cook: 25 minutes
Cooling Time: 5 minutes
Total: 35 minutes

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.

Nutrition

Calories: 164kcal, Carbohydrates: 1g, Protein: 8g, Fat: 14g, Saturated Fat: 6g, Cholesterol: 110mg, Sodium: 229mg, Potassium: 87mg, Sugar: 1g, Vitamin A: 312IU, Calcium: 126mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
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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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Recipe Rating




28 Comments

  1. 5 stars
    This was delicious, I followed the recipe as is “basically “. I didn’t have bacon on hand so I used sausage and cut them up. I fried some onions up as well. So my egg mixture was onion, sausage, cheese and egg seasoned with some salt and pepper.

    I wish I was a little less delicate when pressing the hash browns into the muffin tin 😆 but they cooked fine.

    I was wondering, the recipe (1X) makes 12 and I know your nutrition information is approximate, can you please add if the information is for one muffin? In your approximation is a serving one muffin?

    This was delicious and I can think of different things to add, someone mentioned a spicier version, you could do ham, different cheese flavors…so many options.

    My son dipped his in syrup…blech…but he made it his own and syrups everything breakfast.

    1. Yes, one muffin would be considered a serving size. Thanks for sharing what you did! I’m glad you enjoyed the recipe… and your son too, dipped in syrup and all! 😉

  2. This recipe is great, the muffins are very tasty. The only issue is when I tried to remove the muffins when cooled, they fell apart. Any suggestions? Thanks!
    Patti Smith

    1. I’m glad you enjoyed the recipe!! Did they stick to the muffin tin or just fall apart? I haven’t had that happen before, so I’d probably say to just make sure the muffin cups are greased well and the hash browns are pressed down tight together in the cups.

  3. 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!

      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.

      2. 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!