I made hash brown egg cups packed with protein that double as convenient Breakfast Bites for Easter brunch, a simple lunch, or a quick dinner side.

Jump to Recipe

I always wanted something that travels well, fills me up and still feels a little special. These hash brown egg cups are exactly that, packed with shredded hash browns and eggs that set into little handheld custards with crispy edges.

They look fancy but really theyre just smart little bites you can stash in the fridge, grab on your way out, or drop into a picnic. I promise the texture surprises you, like breakfast disguised as snack.

Try making a bunch, they’re perfect for Breakfast Meal Prep and they somehow disappear faster than you expect.

Ingredients

Print Recipe (No Advertisments)

Hash browns: starchy potatoes for carbs and crisp texture, tiny fiber, filling
Eggs: excellent protein, vitamins D and B12, yolks add richness and satiety
Cheddar: melty savory fat and calcium, adds saltiness and gooey mouthfeel
Cured pork: smoky salty protein, tasty but higher in sodium and saturated fat
Milk or cream: adds creaminess, calcium and a touch of fat for tenderness
Green onions: bright oniony notes, low calorie, some vitamin C and freshness
Butter or oil: helps crisp edges and adds buttery richness, mostly fat
Parsley: fresh herb, tiny vitamins, makes it look nicer and fresher

Ingredient Quantities

4 cups shredded hash browns (about 24 oz), thawed

12 large eggs

1/3 cup milk or heavy cream whatever you’ve got

1 1/2 cups shredded cheddar cheese

6 slices bacon, crumbled or 8 oz diced ham or 1 cup crumbled cooked sausage

2 tablespoons chopped green onions or chives

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

2 tablespoons melted butter or 1 tablespoon olive oil

Nonstick cooking spray or extra butter for greasing muffin tin (optional)

Fresh parsley for garnish (optional)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 400°F and grease a 12-cup muffin tin with nonstick spray or a little extra butter, whatever you got.

2. If using bacon or sausage, cook it in a skillet until browned and crisp, drain on paper towels and crumble; if you chose ham just dice it and set aside.

3. Squeeze as much moisture as you can from the thawed hash browns using a clean kitchen towel or cheesecloth, then put them in a bowl and toss with the melted butter or olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

4. Divide the hash brown mix evenly among the 12 muffin cups, press firmly up the sides and into the bottom so each cup forms a tight nest — pack them in good, this helps them hold.

5. Par-bake the nests on the middle rack for 12 to 15 minutes, or until the edges start to turn golden brown and crisp.

6. While the nests bake, whisk together the 12 eggs and 1/3 cup milk or heavy cream, then stir in about 1 cup of the shredded cheddar, the chopped green onions or chives, and the cooked meat; taste and adjust seasoning if you want.

7. Reduce oven to 375°F. Fill each pre-baked hash brown cup with the egg mixture, leaving a little room at the top for puffing, then sprinkle the remaining cheddar over the tops.

8. Bake for 12 to 15 minutes more, or until the eggs are set in the center and the tops are lightly golden; a toothpick should come out mostly clean.

9. Let the cups cool in the tin for 5 minutes, run a knife around the edges and gently remove. Garnish with fresh parsley if you like, and serve warm. Leftovers keep covered in the fridge for 3 to 4 days and reheat great in the microwave.

Equipment Needed

1. Oven (preheat to 400F then lower to 375F)
2. 12 cup muffin tin, greased well
3. Large skillet or frying pan for cooking bacon or sausage
4. Mixing bowls, one large for the hash browns and one medium for the eggs
5. Measuring spoons and a 1/3 cup measuring cup
6. Whisk or just a fork, plus a spatula or wooden spoon for stirring
7. Clean kitchen towel or cheesecloth to squeeze out the potatoes good
8. Knife and cutting board for ham, onions and parsley
9. Oven mitts and a cooling rack for resting the cups after baking

FAQ

Q: Can I use frozen hash browns or do they need to be thawed? A: Yes you can use frozen, but thaw them first and squeeze out as much moisture as possible with a clean kitchen towel or paper towels. Too much water = soggy cups. Toss the drained hash browns with the melted butter or oil and seasonings before pressing into the tin.

Q: How do I keep the bottoms from getting soggy? A: Press the hash browns firmly into the muffin wells, spread them up the sides, and par-bake the shells for 8 to 10 minutes at 400 F until the edges start to brown, then add the egg filling. Also dont add extra milk beyond the recipe amount and make sure any mix-ins are well drained.

Q: What temperature and how long should I bake them? A: Preheat to 400 F and bake about 18 to 22 minutes, until the egg is set and the tops are lightly golden. If you like runny yolks pull them a couple minutes earlier, if you like firm eggs leave them a bit longer. Ovens vary so check near the low end of the time range.

Q: Can I change the fillings or make these vegetarian? A: Totally. Swap the bacon/ham/sausage for sautéed mushrooms, spinach, bell pepper, or roasted veggies, just make sure theyre cooked and drained. You can also use different cheeses or dairy free versions, and you could use egg whites or fewer yolks if you want.

Q: Can I make them ahead and how do I reheat? A: Make ahead is easy. Store in the fridge up to 3 days in an airtight container. Reheat in a 350 F oven for 8 to 12 minutes to crisp them back up, or microwave 30 to 60 seconds for a quick fix but they wont be as crispy. To freeze, cool completely, wrap individually or layer with parchment, freeze up to 2 months, reheat from frozen at 350 F for about 20 to 25 minutes.

Q: How many do these ingredients make and can I scale it? A: This batch makes about 12 egg cups (one per muffin cup). Want more? Double everything and bake on racks with room around the pans so heat circulates. Dont crowd the oven or the bottoms won't crisp evenly.

Hash Brown Egg Cups Recipe Substitutions and Variations

Hash browns: use 4 cups grated fresh russets (squeeze out as much moisture as you can with a towel) or about 24 oz frozen tater tots smashed flat to line the cups — both give a crisper cup if you press them tightly.
Milk or heavy cream: swap for 1/3 cup plain yogurt thinned with a little water, 1/3 cup buttermilk, or 1/3 cup unsweetened plant milk (soy or oat work best) if you want it lighter.
Shredded cheddar: Monterey Jack or Colby are great meltier stand-ins, pepper jack if you want a little kick, or crumbled feta for tang (cut back on added salt if you use feta).
Bacon/ham/sausage: try cooked turkey bacon or diced smoked salmon for a brunch twist, or go vegetarian with 1 cup sautéed mushrooms and spinach (season well) instead of meat.

Pro Tips

– Make the hash brown nests really dry so they crisp up instead of going soggy. Wrap the thawed potatoes in a clean towel and squeeze or press firmly, the drier they are the better the crust will get when baked, trust me it makes a huge difference.

– Press the potatoes into the tin with the bottom of a measuring cup so each cup is even and tight, that helps them hold together when you remove them. Don’t under-press but don’t smoosh them so hard they turn into a brick either, aim for firm and even.

– Use a mix of cheeses for flavor and meltability — sharp cheddar for punch, a little mozzarella or Monterey jack for stretch. Freshly grated cheese melts way nicer than the pre-shredded stuff, and saving a handful to sprinkle on top gives you a nicer golden finish.

– Keep an eye on the eggs while they bake, ovens lie and cooking times change. If the edges brown too fast, move the tin down a rack or tent a little foil over the tops, and stop baking as soon as the center is mostly set so the eggs stay tender not rubbery.

– For make-ahead and reheating: cool completely before storing so they dont sweat out and go soggy, then reheat in a hot oven or air fryer to bring the crust back to crisp. To freeze, flash-freeze on a tray then bag them, reheat from frozen adding a few extra minutes so the middle heats through.

Hash Brown Egg Cups Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I made hash brown egg cups packed with protein that double as convenient Breakfast Bites for Easter brunch, a simple lunch, or a quick dinner side.

Servings

servings

Calories

204

kcal

Equipment: 1. Oven (preheat to 400F then lower to 375F)
2. 12 cup muffin tin, greased well
3. Large skillet or frying pan for cooking bacon or sausage
4. Mixing bowls, one large for the hash browns and one medium for the eggs
5. Measuring spoons and a 1/3 cup measuring cup
6. Whisk or just a fork, plus a spatula or wooden spoon for stirring
7. Clean kitchen towel or cheesecloth to squeeze out the potatoes good
8. Knife and cutting board for ham, onions and parsley
9. Oven mitts and a cooling rack for resting the cups after baking

Ingredients

4 cups shredded hash browns (about 24 oz), thawed
12 large eggs
1/3 cup milk or heavy cream whatever you've got
1 1/2 cups shredded cheddar cheese
6 slices bacon, crumbled or 8 oz diced ham or 1 cup crumbled cooked sausage
2 tablespoons chopped green onions or chives
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons melted butter or 1 tablespoon olive oil
Nonstick cooking spray or extra butter for greasing muffin tin (optional)
Fresh parsley for garnish (optional)

Directions

Preheat oven to 400°F and grease a 12-cup muffin tin with nonstick spray or a little extra butter, whatever you got.
If using bacon or sausage, cook it in a skillet until browned and crisp, drain on paper towels and crumble; if you chose ham just dice it and set aside.
Squeeze as much moisture as you can from the thawed hash browns using a clean kitchen towel or cheesecloth, then put them in a bowl and toss with the melted butter or olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Divide the hash brown mix evenly among the 12 muffin cups, press firmly up the sides and into the bottom so each cup forms a tight nest — pack them in good, this helps them hold.
Par-bake the nests on the middle rack for 12 to 15 minutes, or until the edges start to turn golden brown and crisp.
While the nests bake, whisk together the 12 eggs and 1/3 cup milk or heavy cream, then stir in about 1 cup of the shredded cheddar, the chopped green onions or chives, and the cooked meat; taste and adjust seasoning if you want.
Reduce oven to 375°F. Fill each pre-baked hash brown cup with the egg mixture, leaving a little room at the top for puffing, then sprinkle the remaining cheddar over the tops.
Bake for 12 to 15 minutes more, or until the eggs are set in the center and the tops are lightly golden; a toothpick should come out mostly clean.
Let the cups cool in the tin for 5 minutes, run a knife around the edges and gently remove. Garnish with fresh parsley if you like, and serve warm. Leftovers keep covered in the fridge for 3 to 4 days and reheat great in the microwave.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.