Delicious Hash Brown Egg Cups for Busy Mornings

Delight in these Hash Brown Egg Cups, perfect for a quick breakfast with customizable ingredients.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 12 cups

Course: Breakfast

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Hash Brown Base

30 oz Shredded Hash Browns Thawed and pressed to eliminate excess moisture
to taste Salt
to taste Pepper

For the Egg Filling

6 large Eggs The star ingredient
1/2 cup Milk Can substitute with plant-based milk
1 cup Shredded Cheddar Cheese Can substitute with mozzarella or Monterey Jack

Optional Add-Ins

4 oz Cooked Bacon Can replace with crumbled sausage or diced ham
1 cup Diced Bell Peppers Any color will work
1/2 cup Diced Onion Yellow or sweet onions work best
to taste Fresh Herbs For garnish, like parsley or chives

Equipment

Muffin Tin
Mixing Bowl
whisk

Method

Step‑by‑Step Instructions for Hash Brown Egg Cups

Preheat your oven to 400°F (200°C) and grease a 12-cup muffin tin.
Combine thawed shredded hash browns with salt and pepper; press into muffin cups.
Bake hash brown nests for about 20 minutes until golden brown.
In a bowl, whisk together eggs, milk, salt, and pepper. Mix in shredded cheddar and optional add-ins.
Pour egg mixture into hash brown cups, filling them three-quarters full.
Bake for an additional 15 to 18 minutes until eggs are set and lightly browned.
Allow to cool for a few minutes, then garnish with fresh herbs before serving.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 15gProtein: 10gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 210mgSodium: 300mgPotassium: 250mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 1.5mg

Notes

Press hash browns firmly to create a crispy crust. Adjust baking times as needed for variations in cooking equipment.

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