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!
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!
Hash Brown Egg Cups
- 4 Tbsp butter (melted)
- 1 20 oz hash browns (1 package Simply Potatoes - or 7 cups thawed, frozen hash browns or freshly grated potatoes)
- 12 large eggs
- each, salt & pepper (to taste)
- fresh chives (finely diced, optional garnish)
- Preheat your oven to 400 degrees F (205 degrees C) and prepare the muffin tin by coating with melted butter (or non-stick cooking spray).
- Divide your hash browns into the 12 muffin cups, packing firmly with a solid (slightly thicker) layer on the bottom of each muffin cup. Press the hash browns down into the muffin cups and up the sides. *Hash browns will shrink when baked, don't worry if they seem really full!
- Cook freshly grated potatoes, thawed frozen hash browns or refrigerated hash brown potatoes for the same amount of time: Bake the hash brown filled muffin cups for 25 minutes in your preheated oven at 400 degrees F (205 degrees C). Remove from the oven and use a wooden spoon, or the bottom of a clean measuring cup, to press down firmly on the centers of each hash brown 'basket' or 'birds nest'.
- Crack one large egg into the center of each has brown cup, then top with freshly ground salt and pepper. Return your hash brown egg cups to the oven and cook for an additional 12-15 minutes, depending on the level of doneness that you prefer your eggs.
- Remove your egg cups from the oven and allow them to cool in the pan on a wire cooling rack for 10 minutes. After cooled slightly, use a knife to run around the edges of each hash brown cup to loosen it up for easy removal.
- Serve your hash brown egg cups topped with the optional fresh cut chives, or your favorite herbs.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!