Start your morning right with these delightful Hash Brown Egg Cups, baked in a muffin tin. They’re the perfect grab-and-go breakfast for any day of the week!
Whether you’re planning a brunch, or you need to feed kids before school on a busy weekday morning, these tasty breakfast cups are exactly what you need! Not only are they SO simple to make (only 10 minutes of prep work!), they are extremely versatile.
Our recipe for hash brown egg cups includes the basics: eggs, hash browns, bacon, and cheese. The awesome thing, though, is that you can add whatever ingredients you like! And once they’re made, they are storable, freezable, and re-heatable, which makes for a great grab and go breakfast.
Table of Contents
Reasons to Love These Hash Brown Egg Bites
- These Hash Brown Breakfast Cups are perfect for both a leisurely brunch and quick weekday breakfasts because of their simplicity.
- The basic recipe of eggs, hash brown crust, bacon, and cheese are irresistibly delicious.
- Once prepared, these hash brown egg cups can be easily stored, frozen, and reheated, making them an incredibly convenient option for a quick, nutritious grab-and-go breakfast, especially on busy mornings.
Recipe Ingredients
- Hash Browns: Hash browns provide a crispy, golden texture.
- Cheddar Cheese: Adds a rich, creamy texture and a sharp, tangy taste.
- Paprika: This spice introduces a subtle, sweet warmth.
See the recipe card for full information on ingredients and quantities.
Variations
- Meatless Variation: Simply omit the bacon for a meatless version.
- Bacon Variation: Replace the regular bacon with turkey bacon or sausage.
- Vegetable Addition: Enhance the recipe by adding bell peppers, onions, tomatoes, or spinach. These vegetables not only add nutritional value but also bring vibrant colors and fresh flavors to the dish.
- Cheese Variation: Experiment with different cheese types like mozzarella, pepper jack, or a Mexican blend. Each cheese offers a unique flavor, from mild and creamy to spicy and bold.
- Protein Modification: For a healthier twist, substitute half of the whole eggs with egg whites. This change reduces the fat content while increasing the protein.
How to Make Hash Brown Egg Cups
Step 1: Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius). Generously spray a standard-size muffin tin pan with baking spray; set aside.
Step 2: In a large mixing bowl, combine the hash browns, ½ cup cheese, salt, pepper, paprika, and cayenne. Press the mixture into the bottom, creating a nest.
Step 3: Place in the oven and bake for 20 minutes. Reduce heat to 350 degrees Fahrenheit (177 degrees Celsius).
Step 4: In a medium mixing bowl, whisk together the remaining ½ cup of cheese, eggs, milk, and bacon. Pour into the baked hash browns, then return to the oven to bake for 12-15 minutes or until fully set.
Step 5: Remove from the oven and allow to cool in the tins for 5 minutes before removing.
Step 6: Garnish with a pinch of salt and pepper, and freshly chopped parsley, if desired. Serve immediately.
FAQs
Absolutely! Diced peppers, onions, or spinach make great additions. Just ensure they are finely chopped and sautéed if necessary.
Yes, generously greasing the muffin tin ensures the hash brown cups can be easily removed after baking.
Storage Info
To STORE Hashbrown Egg Cups in an airtight container in the refrigerator for up to 4 days. To FREEZE, place them in a single layer before transferring them to a bag or container, and they’ll stay good for up to 2 months.
To REHEAT, thaw overnight in the refrigerator if frozen, then warm in the microwave for about 30 seconds or in a preheated oven at 350 degrees Fahrenheit (177 degrees Celsius) until heated through.
More Breakfast Recipes
Hash Brown Egg Cups Recipe
Ingredients
- 20 oz refrigerated hash browns
- 1 cup grated cheddar cheese - divided
- 1 tsp kosher sea salt
- 1/2 tsp ground black pepper
- 1/4 teaspoon paprika
- pinch cayenne pepper
- 8 large eggs
- 2 tablespoons milk - or half and half
- 4 slices cooked bacon - crumbled
- fresh parsley - chopped, optional garnish
Instructions
- Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius). Generously spray a standard-size muffin tin pan with baking spray; set aside.
- In a large mixing bowl, combine the hash browns, ½ cup cheese, salt, pepper, paprika, and cayenne. Press the mixture into the bottom, creating a nest.
- Place in the oven and bake for 20 minutes. Reduce heat to 350 degrees Fahrenheit (177 degrees Celsius).
- In a medium mixing bowl, whisk together the remaining ½ cup of cheese, eggs, milk, and bacon. Pour into the baked hash browns, then return to the oven to bake for 12-15 minutes or until fully set.
- Remove from the oven and allow to cool in the tins for 5 minutes before removing.
- Garnish with a pinch of salt and pepper, and freshly chopped parsley, if desired. Serve immediately.
Looks delicious! I will definitely be making this!!