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.
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
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.
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
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.
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.
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.
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.
These were amazing! My kiddos loved them too which was a plus. Easy to make too 🙂Â
These egg cups came out super delicious, I love the addition of hashbrowns!
I LOVE these! Seriously my favorite breakfast as of late.
I had difficulty getting them out of the muffin tins despite spraying them with Pam. Could they be made in cupcake wrappers?
Absolutely! You can definitely give them a try in the cupcake wrappers.
Yes, they can. I bought the silicone baking cups and use those. Much easier.
Do you reduce to 350 while hash browns our baking or after
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!
Anyone try making these in individual ceramic ramekins? Would you change the heat or cooking time?
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!
I love the addition of veggies to eggs.
Did this for thanksgiving breakfast and it was a great hit.
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!
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.
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!
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Hi Vanessa, so glad you loved this recipe and thanks for sharing your changes!
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.
Hi Deliashka, thanks for sharing your love of this recipe and your versions!