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Hash Brown Egg Cups

Wow your brunch guests (or kiddos) with these adorable muffin-tin hash brown egg cups. They’re easy to make and perfect to take on the go!

These tasty egg muffins are like a combination of quiche and hash browns baked together with bacon and other fixings! Serve them for brunch or breakfast

Hash Brown Egg Cups stacked on top of parchment paper

Versatile Grab-N-Go Breakfast

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 reheatable, which makes for a great grab and go breakfast.

Breakfast egg muffins with hash browns in a muffin tin

Making Breakfast Egg Muffins

PREP. Preheat oven to 450 degrees. Generously spray a standard size muffin tin pan with baking spray, set aside. (Feel free to use whatever kind of spray you have laying around in your cupboard or pantry, just don’t skimp!

HASH BROWNS. 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.

BAKE. Place in oven and bake for 20 minutes. Reduce heat to 350 degrees.

EGG MIXTURE. In a medium mixing bowl whisk together the remaining ½ cup of cheese, eggs, milk, and bacon. Pour into the baked hash browns.

BAKE. 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 & SERVE. Once 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

Variations

  • Meatless: Omit the bacon entirely for a meatless option. 
  • Bacon: Swap the bacon in the recipe for turkey bacon or sausage.
  • Vegetables: Try adding bell peppers, onions, tomatoes, or spinach.
  • Cheese: Use a different flavor of cheese like mozzarella, pepper jack, or a Mexican blend.
  • Protein: Swap out half of the eggs for egg whites to decrease fat and increase protein.

Hash brown egg muffins with a side of ketchup

Storing and Freezing

Keep leftover hash brown egg cups STORED in the fridge in an airtight container for 3-5 days. REHEAT leftover egg muffins in the microwave until warmed through.

You can FREEZE these after baking very easily. Wrap them in plastic wrap and then pop all of them in a freezer safe bag for up to 2 months.

When you’re ready to eat them from frozen, remove the plastic wrap, wrap individually in a damp paper towel and reheat in the microwave until warmed through.

For more brunch recipes, try:

 

Hashbrown Egg Cups | lifemadesimplebakes.com

Hash Brown Egg Cups Recipe

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!
4.56 from 67 votes
Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Servings: 12 hash brown cups
Calories: 139kcal
Print 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, ½ 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 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.
Nutrition Facts
Hash Brown Egg Cups Recipe
Serving Size
 
12 serving
Amount per Serving
Calories
139
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
137
mg
46
%
Sodium
 
357
mg
16
%
Potassium
 
207
mg
6
%
Carbohydrates
 
9
g
3
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
9
g
18
%
Vitamin A
 
298
IU
6
%
Vitamin C
 
4
mg
5
%
Calcium
 
94
mg
9
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments:

  1. 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!

    1. I made this before and wrapped each individual muffin with a damp paper towel followed by aluminum foil and then froze them. When i wanted to reheat i removed the foil but left the paper towel on and microwaved for 1 minute. They were still yummy.

  2. 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

  3. 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.

  4. 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.

  5. 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)

    1. 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!

    1. 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.

  6. I’m going to shred some sweet potatoes and try using those instead of regular hash browns. Cooking my bacon now!

    1. 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.

  7. 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

  8. 5 stars
    I could eat these every morning! Hash brown recipes are the best! I think I’ll make these then add some sausage to some.

  9. 4 stars
    I had difficulty getting them out of the muffin tins despite spraying them with Pam. Could they be made in cupcake wrappers?

    1. Cook the hash brown mixture at 450 for 20 minutes. You lower the oven to 350 and cook the egg mixture on top of the hash browns for another 12-15 minutes. Good luck!

  10. 5 stars
    I made these for a morning tailgate and they were a hit. They were devoured! I made one with bacon and cheese and one with veggies chopped finely. They were both great. So easy to make!

  11. These were yummy! I made mine with sausage and the dehydrated Idaho Spuds hashbrowns that come in the cartons at Costco. I did have to cook mine for about twice the time in the recipe because I used more sausage than I probably should have and they weren’t set after 15 min. I just kept an eye on them and took them out when they were set. I made sure to run a knife all around each one right when it came out of the oven so it wouldn’t be stuck. The hash browns came out nice and crispy and the egg mixture was yummy! Thanks for an easy recipe that will feed a crowd or be easy as breakfast all week for my family!

  12. I have 2 daughters gluten free and also celiac. Have made these according to recipe 4 times. I have experimented and have added a variety of items: sausage, diced ham, spinach chopped, broccoli, asparagus and mushrooms. Typically a meat, and vegetable They freeze great.

  13. These are amazing.! I followed directions to a T, starting with the hashbrowns. 450 till slightly,slightly crisp nest. Scrambled eggs, added salsa, bacons bits, cheddar cheese and green onions for a Denver style. Fill hashbrown muffin tin 1/2 way full Followed heating temp. Eggs took a little longer but keep an eye and it is perfect.. thank you!
    ..

  14. 5 stars
    Made them last night and they were very good. Made 3 of each kind and just mixed 2 eggs at a time with the rest of the ingredients. Spinach, mozzarella and tomatoes; Cheddar cheese and bacon; ham, green peppers and mexican style shredded cheese; and the last one ham, mexican shredded cheese and salsa. They took longer than 15 minutes for the eggs to set, but they came out great and did not stick to the pan. Will definitely make again.