These savory breakfast cups combine crispy hash browns with fluffy eggs and melted cheese for a satisfying, make-ahead morning treat. Made in a muffin tin, they’re portioned perfectly for busy days and taste great any time of day.

Why You’ll Love This Recipe

• They’re protein-packed and portable—perfect for on-the-go mornings or meal prepping.
• The crunchy potato “cup” gives a fun twist on traditional egg muffins.
• You can customize them easily with veggies or different cheeses.
• They’re make-ahead friendly: bake them in advance and grab one when time is tight.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 20 ounces hash browns (thawed)
• 8 large eggs
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ½ cup sharp cheddar cheese (freshly grated)
• Chives or parsley for serving
• Optional toppings: cooked vegetables (such as bell peppers, spinach, onions), hot sauce

Directions

1. Preheat the oven to 400°F (≈ 200°C). Spray a muffin pan generously with non-stick cooking spray and set aside.
2. Fill each muffin cup about 2/3 of the way with the thawed hash browns. Press the potatoes along the bottom and up the sides so they form a nest. Bake for 20 minutes, or until the edges turn golden-brown.
3. In a bowl, whisk together the eggs, salt and pepper. Stir in the cheddar cheese.
4. Reduce the oven temperature to 350°F (≈ 175°C). Pour the egg mixture into each potato nest. If desired, add a pinch of extra cheese or pre-cooked vegetables on top.
5. Bake for 12-15 minutes, or until the eggs are set. Remove from the oven, sprinkle with chives or parsley, and allow the cups to rest for a couple of minutes before loosening with a knife and removing.

Servings and timing

• Servings: 12 individual cups
• Prep time: 25 minutes
• Cook time: 25 minutes
• Total time: 50 minutes

Variations

• Add diced vegetables such as mushrooms, bell peppers, onions, spinach or broccoli.
• Add cooked halal meats such as turkey sausage, chicken sausage or diced cooked chicken.
• Use different cheeses like pepper jack, Swiss or Parmesan.
• Make dairy-free by omitting cheese.
• Crack one whole egg into each cup instead of using whisked eggs for a sunny-style version.
• Add seasoning such as paprika, chili flakes or herbs.

Storage/Reheating

• Refrigerator: Store cooled egg cups in an airtight container for up to 4–5 days.
• Freezer: Freeze for up to 3 months. Place cooled cups in a freezer-safe container or bag. Thaw overnight in the fridge before reheating.
• Reheating: Warm in the microwave or reheat in a 350°F oven until heated through.

FAQs

Will these remain crisp on the outside?

Yes, because the hash brown nests are baked at a high temperature first, creating crisp edges.

Can I use frozen hash browns without thawing?

Thawing is recommended so excess moisture doesn’t make the potato cups soggy.

How do I prevent the cups from sticking to the pan?

Coat the muffin tin generously with non-stick spray or use silicone liners.

Can I make these ahead?

Yes, they reheat well and are excellent for meal prep.

Are these suitable for a vegetarian diet?

Yes, simply add vegetables or omit any optional meat additions.

Can I use egg whites only?

You can, though the texture may be slightly less rich and may cook a bit faster.

What cheese works best?

Cheddar melts nicely, but you can use any melting cheese you prefer.

Can I make them in a jumbo muffin pan?

Yes, but you may need to increase bake time slightly.

How can I reheat them without drying out?

Warm them gently in the microwave or wrap in foil and heat briefly in the oven.

Can I add spices?

Absolutely—paprika, garlic powder, onion powder or herbs all add great flavor.

Conclusion

These hash brown egg cups are a simple, customizable and satisfying way to enjoy a wholesome breakfast any day of the week. With crispy potato nests and tender baked eggs, they’re perfect for busy mornings, brunch gatherings or meal prepping for the week.

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