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Hash Brown Egg Cups

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These Hash Brown Egg Cups feature crispy hash brown nests filled with fluffy eggs and melted cheese. They’re a make-ahead, portable breakfast option that’s easy to customize and perfect for busy mornings.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 12 individual cups
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 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

Instructions

  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. Add extra cheese or pre-cooked vegetables on top if desired.
  5. Bake for 12–15 minutes, or until the eggs are set.
  6. 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.

Notes

  • Thaw hash browns completely to avoid excess moisture.
  • Generously grease the muffin pan to prevent sticking.
  • Customize with vegetables, meats, or different cheeses.
  • Cool completely before storing or freezing.
  • Reheat gently to maintain texture and flavor.

Nutrition

Find it online: https://savorymomskitchen.com/hash-brown-egg-cups/