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!
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.
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
- 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.
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:
Hash Brown Egg Cups Recipe
- 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
- 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.