Hash Brown Egg Cups

These easy-to-make hash brown egg cups are one of my family's most popular picks for breakfast on busy mornings!  All your favorite breakfast flavors are packed into a muffin pan and baked perfectly! They're just the right size for a grab-and-go bite, and they're a snap to make!

If you love easy breakfasts, try my ham egg cups, avocado egg bake, or baked eggs!

Jump to:

• 🥘 Ingredients
• 🔪 How To Make Hashbrown Egg Cups
• 💭 Angela's Pro Tips & Notes
• 📖 Recipe Card
• 💬 Reviews

These are a delightful way to start your day. They're not just tasty but also provide a good balance of carbs and protein.

Whether you're serving them up for a family breakfast or enjoying them as a quick snack, these egg cups are sure to please everyone at the table.

Give this recipe a try and add a tasty twist to your morning routine!

🥘 Ingredients

• Butter - 4 tablespoons, melted.
• Hash Browns - 1 package (20 oz) of Simply Potatoes or 7 cups of thawed, frozen hash browns or freshly grated potatoes.
• Eggs - 12 large eggs
• Seasoning - Salt and pepper, to taste.
• Garnish - Fresh chives, finely diced (optional).

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪 How To Make Hashbrown Egg Cups

1. Oven Preparation. Begin by preheating your oven to 400℉ (205℃). Prepare a muffin tin by coating it with melted butter or using non-stick cooking spray.
2. Hash Brown Base. Take the hash browns and evenly distribute them into the 12 cups of the muffin tin. Firmly pack them down, creating a solid and slightly thicker layer at the bottom of each cup. Extend the hash browns up the sides of each cup. Note: The hash browns will shrink during baking, so it's okay if they initially appear to fill the cups completely.
3. Baking the Hash Browns. Place the muffin tin in the preheated oven and bake the hash brown cups for 25 minutes. This baking time applies whether you're using freshly grated potatoes, thawed frozen hash browns, or refrigerated hash brown potatoes.
4. Adding the Eggs. After baking, remove the muffin tin from the oven. Use a wooden spoon or the back of a clean measuring cup to press down the centers of each hash brown cup, forming a 'basket' or 'bird's nest' shape. Crack an egg into the center of each hash brown cup. Season each egg with freshly ground salt and pepper to taste.
5. Final Baking. Return the muffin tin to the oven and continue baking for an additional 12-15 minutes. Adjust this time based on how you prefer the doneness of the eggs.
6. Cooling and Serving. Once baked, remove the muffin tin from the oven. Let the hash brown egg cups cool in the pan on a wire rack for about 10 minutes. This makes them easier to remove. Gently run a knife around the edges of each cup to loosen them. Serve the hash brown egg cups warm, topped with optional fresh chives or your choice of herbs.

💭 Angela's Pro Tips & Notes

• Choice of Hash Browns: You can use freshly packaged hash browns, usually found near the eggs in grocery stores, or thawed frozen hash browns. Alternatively, leftover baked potatoes or the insides of scooped-out potatoes (used for potato skins) can also be used. This flexibility allows you to choose based on convenience or preference.
• Preparing the Muffin Tin: Make sure to coat the muffin tin thoroughly with melted butter or non-stick cooking spray before adding the hash browns. This will prevent sticking and ensure easy removal of the egg cups after baking.
• Packing the Hash Browns: When placing the hash browns in the muffin cups, pack them firmly to form a solid base and sides. Remember, the hash browns will shrink when baked, so it's okay if the cups seem very full initially.
• Baking Time Adjustments: The recipe suggests baking the hash brown cups for 25 minutes at 400 ºF (205 ºC) before adding the eggs. However, keep in mind that the exact baking time might vary slightly depending on your oven and the type of hash browns used (freshly grated, refrigerated, or thawed frozen).
• Egg Addition and Final Baking: After the initial baking, press down the hash browns to create a nest for the eggs. Crack an egg into each cup, season with salt and pepper, and return to the oven for an additional 12-15 minutes. Adjust this final baking time based on how well done you prefer your eggs.
• Cooling and Serving: Allow the baked egg cups to cool on a wire rack for about 10 minutes. This makes it easier to remove them from the tin. Use a knife to gently loosen the edges before serving.
• Customization: Feel free to add your favorite ingredients like sausage, ham, tomatoes, bell peppers, or cheese to the eggs for a more personalized touch.

📖 Recipe Card