Hash Brown Egg Cups
Wow your brunch guests (or kiddos) with these adorable muffin-tin hash brown cups. They’re easy to make and perfect to take on the go!
Easter may have come and gone, but Mother’s Day is right around the corner and that means BRUNCH!! These cute little “nests” are perfect for breakfast in bed or for a mid-morning celebration. They’re also great for busy mornings- just take them on the go!
I have to admit, the first time I made these they stuck horribly! Those darn hash browns sucked up all of the grease (which duh, Natalie, of course they would), and I could not get them out in one piece. So… the second time I made them I went a little crazy with the spray. I used avocado oil instead of a vegetable or canola spray, I’d like to think that was a slightly healthier choice. Feel free to use whatever you have laying around in your cupboard or pantry, just don’t skimp!
One they’re fully set, pop them out and sprinkle the tops with a pinch or two of salt and pepper. Fresh parsley is totally optional, but adds a nice pop of color and a little something extra. If you don’t want to use bacon, you can always make them “meatless,” or swap it out for diced ham or browned sausage. These tasty little breakfast cups are so versatile!! Enjoy!
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 tsp paprika
- pinch cayenne pepper
- 8 large eggs
- 2 tbsp milk - OR half and half
- 4 slices cooked bacon - crumbled
- fresh parsley - chopped, optional garnish
Instructions
- Preheat oven to 450 degrees. Generously spray a standard size muffin tin pan with baking spray, set aside.
- In a large mixing bowl, combine the hash browns, 1/2 cup cheese, salt, pepper, paprika, and cayenne. Press the mixture into the bottom, creating a nest.
- Place in oven and bake for 20 minutes. Reduce heat to 350 degrees.
- In a medium mixing bowl whisk together the remaining 1/2 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.
hey girl- these look so delish!
Second time making these. They are easy and quick, entire family loves them.
I am so happy to hear that! Thank you so much for letting me know 🙂
I made these, and it was a home run. These are now going to be my go to meal. I use frozen hashbrowns normally. When I made these, I was out. I used regular old potatoes and they did just fine. I also like the fact that you can add to or take away from it. As long as you have potatoes and eggs, you can add whatever you would like. Let your imagination run wild. Thanks for the recipe. I am telling everyone!
Can this be made as a full casserole also??
I don’t see why not. I think frittata style would work too.
Do you think these would freeze?
I don’t see why not. I would recommend reheating them in the oven or a countertop oven.
didnt make them as muffins. I actually made them as single serve breakfasts. 2 good size baking dishes and split it all in half. Came out great. Thank you for the recipe
What a great idea! Thanks for sharing Kim.
These turned out well, measurements were correct! I used frozen hashbrowns so it filled each muffin cup completely. Then after 15 minutes if baking I pulled them out and used a spoon to make a well. Then baked them another 5 minutes. I refrigerated them for to go breakfasts all week.
Thanks Jenna! We love making these on Sunday and reheating them throughout the week as well 🙂
Looking forward to trying this one out tonight. Looks yummy!?
Thank you…this is just what I was thinking about doing!
I love egg recipes and I really loved the hash brown egg cups I made today. It was delicious and easy to make. Thanks Natalie for this wonderful recipe.
If you are making ahead of time, what’s your recommended re-heating instructions? (I don’t have a microwave, but do have an oven and a toaster oven)
For a countertop oven or a traditional oven, you can pop them in and re-warm them for 5-7 minutes at 325 degrees. Hope that helps!
How could you modify the recipe for frozen hashbrowns?
Hi Kaila, if you can, I’d suggest letting them thaw in the fridge for 24 hours OR on the countertop for 45 minutes or so, then proceed as the recipe states.
I’m going to shred some sweet potatoes and try using those instead of regular hash browns. Cooking my bacon now!
These look amazing! I can’t wait to give it a try.
Could one use large muffin tin(6 muffins) and would time be same?
Hi Brenda, you’ll definitely need to add some more time to it! Just keep an eye on them and touch the center of them to feel for doneness.
I made these tonight and added bell peppers and onions. I didn’t have leftovers to heat up or freeze. They are all gone. Next time I am going to try sausage. Thank you for the recipe. Love it
Glad to hear there were no leftovers! Thank you for sharing that!
My kids are going to love these. Such a delicious bite-sized breakfast idea.
I could eat these every morning! Hash brown recipes are the best! I think I’ll make these then add some sausage to some.