Hash Brown Egg Cups Recipe

Hash brown cups on a baking sheet lined with parchment paper.

4.60 from 107 votes

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!

Prep Time10

Cook Time35

Total Time45

Course: Breakfast

Cuisine: American

Servings: hash brown cups

Calories: 139kcal

Author: Andrea

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.

Notes

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.

Nutrition