Hashbrown egg cups are easy to make and fun to serve! A cheesy hashbrown crust is filled with bacon and an egg. It’s a complete breakfast in a cup. Who doesn’t like that?
Ingredient Notes
- Shredded Hash Browns: Use refrigerated hash browns or frozen hashbrowns that have been thawed. You can also shred potatoes too.
- Shredded Cheddar Cheese: I use mild or sharp cheddar cheese. Feel free to substitute it with your favorite cheese!
- Onion: Finely dice an onion. You can use a white, yellow, or red onion for this.
- Salt & Pepper
- Eggs: I’m using large eggs in this recipe. Extra-large eggs are a little too big to fit in the standard muffin cup. Feel free to use small eggs. They will bake a little quicker.
- Bacon: Use your favorite bacon. Because bacon slice thickness can vary, I like to plan on using 3.5 to 4 ounces of bacon.
- Parsley (optional): This is used as a garnish.
CHEESY HASH BROWN EGG CUPS Video: Step-By-Step
Prefer to watch? Check out my tutorial on how to make this cheesy hash brown egg cups recipe on YouTube. Subscribe to my channel and hit the notification bell so you’re the first to know when I post a new recipe video.
Substitutions And Variations
- Add a different type of meat. I like using ham, cooked ground sausage, or turkey bacon. Add in your favorite toppings.
- Add sauteed vegetables. Peppers, mushrooms, tomatoes, or broccoli work well. Just make sure you cut them up into small pieces and sauté them.
- Scramble the eggs. The eggs can be scrambled in a small bowl before pouring into the muffin cups. I would just reduce the heat to 375º F when baking the eggs.
- Use a different type of cheese. Use your favorite type of cheese. Sometimes I substitute pepper jack cheese when I’m looking for a little spice.
How to Make CHEESY HASH BROWN EGG CUPS
Step 1: Preheat the oven & prepare the muffin pan
Turn on the oven to 450º F and grease the muffin pan with cooking spray or cooking oil. Make sure you coat each cup well so the egg cup doesn’t stick once it’s done baking.
Step 2: Prepare the hash brown mixture
Add shredded hash browns to a mixing bowl. You can use shredded potatoes you find in the refrigerated section or freezer section at your local grocery store. Thaw frozen potatoes before using.
Finely chop the onion and add it to the bowl along with the shredded cheese. Add a little salt and pepper and mix.
Step 3: Add the mixture to the pan & bake
Divide the potato mixture evenly and add to each cup. Press it into the bottom of the cup and up the sides to form a little bowl. Place in the oven for 15 minutes.
Step 4: Prep the bacon and parsley
Fry the bacon in a pan over medium-high heat. Cook for about 4 minutes or until the bottom browns and begins to form a little crisp. Flip it and allow the other side to brown and begin to crisp.
Once done, remove it from the pan and place it on a paper towel-lined plate to absorb the excess grease. Then chop it up into small pieces.
Chop a little parsley for garnish.
Step 5: Fill the hash brown cup
After the hashbrowns have finished baking, remove the pan from the oven. Reduce the oven temperature to 400º F. Add chopped bacon to the bottom of each cup. (Reserve a little bacon for garnish if you want to. That’s what I do.)
Crack and add an egg to each cup. Be careful and don’t break the egg yolk. But, if you do, don’t worry. It will still be good!
Step 6: Bake
Place in the oven at 400º F. Bake for an additional 12-16 minutes until the eggs are baked just the way you like them.
Step 7: Enjoy!
Allow the cups to sit for about 5 minutes to cool. Then remove them by running a knife around each cup to help release them from the pan. Garnish with bacon & chopped parsley (optional).
To Make Hash Brown Egg Cups You Will Need:
- Muffin pan
- Frying pan
- Mixing bowl
- Cutting board
- Knife
- Measuring cups and measuring spoons
Steph’s Tips
If you add vegetables or meat to the egg cups, ensure the meat is fully cooked and sauté your vegetables if you want them to be soft and cooked through.
The baking time for your eggs will vary depending on your oven and the temperature of the eggs when they go into the oven. Cold eggs will take a little longer than room-temperature eggs. Just keep an eye on your eggs while they bake so you don’t under or over-bake them.
Add a little cheese along with the bacon if you want your cups extra cheesy.
Hash Brown Egg Cup Serving Size
This recipe makes six egg cups. This is six servings. Click on the recipe below to double or triple the recipe.
Frequently Asked Questions
You can use a whisk to scramble the eggs before adding them to the hash brown cup. If you do this, reduce the oven temperature to 375º F instead of 400º F as stated in the recipe.
Then bake the cups for 12-14 minutes or until the eggs are set.
Skip the bacon! Add some sautéed vegetables if you want to add additional flavor.
I keep leftover egg cups in the refrigerator for up to 4 days stored in an air-tight container or storage bag.
I find egg cups are good to freeze for up to 3 months. Let them cool first and then wrap each one in plastic wrap. Then place them in a freezer storage bag.
When you’re ready to eat them, remove the plastic wrap and heat them in the microwave or wrap them in foil and pop them in the oven at 375º F until they are heated through.
Storage Suggestions
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat in the microwave or wrap in foil and place it in a 350º F oven until heated through.
- Freeze hashbrown egg cups for up to 3 months.
More Breakfast Foods I Love
Ingredients
- 1 tsp cooking oil or spray grease muffin cups
- 5 oz shredded hash brown potatoes approx. 2 cups of refrigerated or thawed frozen potatoes
- 1/2 cup sharp cheddar cheese, shredded
- 2 tbsp onion, finely chopped
- 3.5 oz bacon approx. 3 bacon strips
- 6 large eggs
- salt and pepper to taste
- 1 tbsp parsley, chopped
Instructions
- Preheat oven to 450℉. Grease a muffin pan.
- Mix the hash browns, cheese, and onion in a medium mixing bowl. Divide the hash brown mixture between the muffin cups. Press the mixture into the bottom and up the sides of the cup to form small bowls. Ba
- Place in oven and bake for 15 minutes.
- Fry bacon in a pan on medium-high about 3-4 minutes on each side until brown and beginning to get crisp. Remove from the pan and place on a paper-towel lined plate to absorb excess grease. Chop into small pieces.
- Chop parsley for garnish (optional).
- Once the hash brown cups are done, remove from the oven and reduce the oven temperature to 400℉.
- Fill each hash brown cup with bacon and an egg. Save a little bacon if you want to use it as a garnish. Be careful to not break the yoke. Top with a little salt and pepper.
- Place in oven and bake for 12 to 16 minutes until the eggs are done to your liking.
- Allow the egg cups to cool for 5 minutes. Garnish with bacon and parsley and enjoy!
Notes
- Grease the muffin cups well so the egg cups are easy to remove.
- If you’re adding vegetables, sauté them first so they are cooked through.
- Oven temps do vary so keep an eye on the eggs and remove them once they are cooked to your liking.
