Hash Brown Egg Cups

These super easy to make Hash Brown Egg Cups are one of my family's most popular picks for breakfast on busy mornings!  All of your favorite breakfast flavors are packed into a muffin pan and baked to perfection! They're just the right size for a grab and go bite to eat, plus they're a snap to make!

If you love easy, tasty breakfasts like this don't forget to try my ham egg cups or avocado egg bake for more fabulous ways to enjoy your baked eggs!

Hash Brown Egg Cups Recipe

I absolutely love when I can make a quick breakfast on weekdays! Sometimes I will be a really awesome Momma and make up homemade hash browns for this recipe, but I do love my time saving shortcuts almost as much!

Using the fresh packaged hash browns, usually found near the eggs in your local grocery stores, or thawed frozen hash browns makes this super easy breakfast that much faster. You can also use leftover baked potatoes, or the potato insides you scooped out to make some delicious potato skins, to line your muffin cups.

Of course, if you like your eggs scrambled, just follow the same instructions. Stir in your favorite add-ins like sausage, ham, tomatoes, bell peppers, or cheese for some fully loaded hash brown muffin cups!

How To Make Hash Brown Egg Cups

Preheat your oven to 400 ºF ( 205 ºC ) and prepare your muffin tin by coating the cups thoroughly with melted butter or non-stick cooking spray. Divide your hash browns between the twelve muffin cups, packing the hashbrowns in firmly with a with a layer of hash browns up the sides and a thicker layer on the bottom of the cups. *The hash browns will shrink when baked, so no worries if it looks like your muffin cups are really full!

Bake the hash brown filled muffin cups for 25 minutes in your preheated oven at 400 ºF ( 205 ºC ). The cook time should be approximately the same regardless if you are using freshly grated potatoes, store bought refrigerated has brown potatoes ( like the Simply Potatoes brand ), or thawed, frozen hash browns.

Remove the muffin pan after 25 minutes, and use a wooden spoon or the back side of a clean measuring cup to press down on the hash browns to make a 'birds nest' or 'basket' of the hash browns. Place one cracked egg into each muffin cup, grind fresh salt and pepper over each egg, then return the muffin pan to the oven for an additional 12 - 15 minutes depending on how done you like your baked eggs.

Remove the hash brown breakfast cups from the oven and allow them to cool on a wire cooling rack for 10 minutes. Once cooled, use a knife to go around each hash brown egg bake in the muffin tin and gently remove the egg and hash brown breakfast cups.

Serve with freshly cut chives for optional garnish. Enjoy!