Easy Hash Brown Egg Cups Recipe: A Tasty Morning Twist

Breakfast champions rejoice as these hash brown egg cups burst with flavor and simplicity.

A delightful hash brown egg cups recipe that combines crispy potatoes with creamy eggs creates the perfect morning sensation.

Mornings never looked so delicious with these handheld breakfast bites.

Each golden-edged cup delivers a satisfying crunch and protein-packed punch.

Weekend brunch or quick weekday meal, these cups adapt to any dining occasion.

Packed with easy-to-find ingredients and minimal prep time, you’ll fall in love with this foolproof breakfast solution.

Grab your muffin tin and let’s transform ordinary mornings into extraordinary culinary experiences.

Mornings Made Easy with Hash Brown Egg Cups

• Transform boring morning meals into exciting, handheld delights that pack flavor and nutrition in every single bite.
• Swap ingredients like bacon for vegetarian options, experiment with different cheeses, or add herbs to create personalized breakfast cups that match individual tastes and dietary preferences.
• Kids and adults alike will adore these crispy potato cups filled with cheesy, protein-packed goodness that make mornings more enjoyable and stress-free.

Ingredients for Hash Brown Egg Cups

Main Ingredients:

Hash Browns: Fresh or frozen shredded potatoes that serve as the crispy base for these breakfast cups.

Eggs: Primary protein source that binds the entire dish together and provides rich, creamy texture.

Cheese: Adds delicious melty flavor and helps create a cohesive, indulgent breakfast experience.

• Beef Bacon: Provides savory and salty flavor to enhance the overall taste of the breakfast cups.

• Salt, Milk, Butter: These ingredients help season the eggs, create a smooth texture, and add richness to the dish.

How to Make Crispy Egg Cups at Home

Step 1: Preheat the Oven

Set your oven to 400F (200C) and let it warm up while you prepare the other ingredients.

Step 2: Prepare Muffin Tin

Grease a 12-cup muffin tin thoroughly to prevent sticking and ensure easy removal of the cups.

Step 3: Create Potato Bases

• Thawed hash browns

Take the hash browns and press them firmly into each muffin cup.

Distribute evenly, covering the bottom and sides to create crispy potato nests.

Step 4: Initial Baking

Bake the hash brown bases for 20 minutes until they turn golden brown and develop a crispy texture.

Step 5: Craft Egg Mixture

• Eggs
• Milk
• Salt

Whisk eggs with milk and salt.

Melt butter in a pan and cook the egg mixture, stirring constantly until mostly set but still slightly creamy.

Step 6: Fold in Extras

• Beef bacon
• Shredded cheese

Gently mix crumbled beef bacon and a portion of cheese into the partially cooked eggs.

Stir until cheese begins to melt and ingredients are well combined.

Step 7: Fill Potato Cups

Carefully spoon the egg, bacon, and cheese mixture into the pre-baked hash brown nests.

Fill each cup generously, allowing slight overflow for rustic charm.

Step 8: Final Cheese Topping

Sprinkle remaining cheese over the filled cups.

Return to the oven and bake for an additional 5 minutes until cheese melts completely.

Step 9: Rest and Serve

Let the cups cool in the tin for 5-10 minutes.

Gently twist and lift to remove.

Serve warm with optional side of fresh fruit or sour cream.

Tips for Better Hash Brown Texture

• Generously grease the muffin tin with cooking spray or butter to ensure easy removal of the hash brown egg cups without breaking.
• Squeeze excess moisture from thawed hash browns using a clean kitchen towel to achieve crispy, golden-brown cups that hold their shape perfectly.
• Slightly undercook scrambled eggs in the pan since they'll continue cooking in the oven, preventing dry or rubbery egg texture.
• Use freshly grated cheese for superior melting and flavor distribution throughout the egg cups.
• Swap beef bacon with turkey bacon, vegetarian bacon, or omit entirely for different dietary preferences while maintaining the recipe's delicious essence.

How to Store and Reheat Egg Cups

• Store cooled hash brown egg cups in an airtight container for up to 3-4 days. Place parchment paper between layers to prevent sticking and maintain texture.
• Wrap individual cups tightly in plastic wrap, then place in freezer-safe bag. Freeze for maximum 2 months. Label with date to track freshness.
• Warm individual cups for 30-45 seconds on medium power. Check temperature to ensure even heating. Add splash of water to prevent dryness.
• Preheat oven to 350F. Place cups on baking sheet, cover with foil to prevent burning. Warm for 10-12 minutes until heated through. Remove foil last 2 minutes for crispy top.

Breakfast Sides to Serve with Egg Cups

• Pair Zesty Morning Mimosa: Bright citrusy champagne cocktail perfectly cuts through the rich, cheesy hash brown egg cups, providing a refreshing morning contrast.
• Complement Fresh Herb Salad: Light arugula or mixed green salad with lemon vinaigrette balances the heavy, savory breakfast dish, adding brightness and nutrition.
• Match Tangy Greek Yogurt Sauce: Creamy, slightly tart yogurt sauce with dill and garlic creates a cool counterpoint to the warm, crispy egg cups, enhancing overall flavor profile.
• Boost Spicy Sriracha Drizzle: Quick hot sauce splash adds exciting heat and complexity, elevating the breakfast dish with a bold, zesty kick that awakens taste buds.

Egg Cup Variations Worth Trying

• Vegetarian Veggie Cups: Replace beef bacon with sautéed spinach, mushrooms, and diced bell peppers for a plant-based protein alternative.
• Gluten-Free Option: Use frozen hash browns without additives and confirm all ingredients are certified gluten-free for those with wheat sensitivities.
• Low-Carb Cauliflower Base: Swap hash browns with grated cauliflower pressed into muffin tins as a lighter, lower-carbohydrate foundation for the egg cups.
• Dairy-Free Version: Substitute cheese with nutritional yeast or dairy-free cheese alternatives and use plant-based milk instead of regular milk for individuals with lactose intolerance.

FAQs

• Are hash brown egg cups good for meal prep?

Yes! These cups can be made ahead and stored in the refrigerator for 3-4 days. Just reheat in the microwave or oven for a quick breakfast.

• Can I use regular bacon instead of beef bacon?

Absolutely! You can substitute beef bacon with regular pork bacon, turkey bacon, or even skip the meat for a vegetarian version.

• How do I prevent my hash brown cups from sticking?

Generously grease the muffin tin with cooking spray or butter before pressing in the hash browns. This ensures easy removal and prevents sticking.

• Is this recipe gluten-free?

The recipe is naturally gluten-free if you use gluten-free hash browns and check that your bacon and cheese do not contain any gluten additives.

Hash Brown Egg Cups Recipe

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4.5 from 9 reviews

• Total Time: 35 minutes
• Yield: 12 1x

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Description

Savory Hash Brown Egg Cups bring breakfast magic to your morning table with crispy potato shells cradling perfectly cooked eggs. Golden-brown edges and creamy centers make this dish irresistible for anyone craving a protein-packed start to their day.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 6 eggs
• 20 ounces (567 grams) frozen hash brown potatoes, thawed
• 10 beef bacon, cooked and crumbled
• 1 1/2 cups (170 grams) cheese

Seasoning and Binding:

• 1/2 cup (120 milliliters) milk
• 1 tablespoon (15 milliliters) butter
• Salt

Preparation Ingredients:

• Salt (to taste)

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Instructions

1. Heat the oven to 400F (200C), ensuring the appliance reaches the optimal temperature for creating crispy hash brown cups.
2. Liberally press thawed hash browns into greased muffin tin, forming potato-lined cups with sturdy walls and even coverage.
3. Bake the hash brown shells for 20 minutes until edges turn golden brown and crisp, creating a crunchy foundation for the filling.
4. Prepare egg mixture by whisking eggs with milk and seasoning, then partially cook in a pan over medium heat until just barely set, maintaining a soft scrambled consistency.
5. Incorporate crumbled beef bacon and shredded cheese into the partially cooked eggs, stirring to distribute ingredients evenly and allow flavors to meld.
6. Carefully spoon the egg, bacon, and cheese mixture into the pre-baked hash brown cups, filling each to the brim with the savory mixture.
7. Sprinkle additional cheese over the top of each cup, then return to the oven for 5 minutes to melt the cheese and create a golden, bubbling surface.
8. Remove from oven and let the cups rest for 5-10 minutes, allowing them to set and cool slightly, which makes removal easier and prevents burning.
9. Gently remove cups from the tin, using a careful twisting motion to preserve their shape, and serve immediately while warm and appetizing.

Notes

• Swap potato hash browns with sweet potato or cauliflower hash for gluten-free, low-carb alternatives that boost nutritional value and add unique flavor profiles.
• Customize egg mixture by incorporating different herbs like chives, parsley, or dill to elevate taste and create personalized breakfast experience.
• Prep hash brown cups ahead of time and refrigerate overnight, then quickly reheat in oven for fast, convenient morning meal that saves precious time during busy mornings.
• Use silicone muffin liners for easier removal and minimal cleanup, preventing stuck-on ingredients and making serving process smoother and more enjoyable.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 210
• Sugar: 1 g
• Sodium: 450 mg
• Fat: 14 g
• Saturated Fat: 7 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 2 g
• Protein: 10 g
• Cholesterol: 150 mg