Craving a healthy and delicious breakfast that’s ready in a matter of minutes? Well look no further because I’ve GOT YOU! My Hashbrown Egg Cups are seriously delicious, and could not be simpler to make! This is the perfect breakfast to meal prep and eat throughout the week, or throw together in a quick pinch!
When I shared my Turkey Veggie Egg White Cups earlier this year, I got SO MANY requests for a delicious, higher-carb version of them. And when you guys ask, I listen! So, I came up with this delicious version that substitutes the turkey for hash browns, and let me just tell you… it might be my favorite egg creation yet!
These egg white cups are crispy on the outside, and soft and fluffy on the inside. And because we’re using the whole egg in this recipe (as opposed to just the egg whites), we get the nice, juicy, runny yolk, too! Egg yolks are loaded with Vitamins A, D, E, and K, and are also rich in folate and Vitamin B12. So needless to say, there are tons of benefits to eating egg yolks, and I for one am all about it!
Plus, these egg cups are super customizable, too. If you want more veggies, just add in your favorites! Or, if you want to make these egg cups vegetarian, you can simply eliminate the bacon or swap it out for a bacon-alternative. The opportunities for customization are endless, which makes this recipe perfect for everyone!
What You Need to Make These Hashbrown Egg Cups
- Hash Browns: In this recipe, I just use the refrigerated hashbrowns that you can get in the grocery store! You can absolutely use frozen hashbrowns if you prefer, but the refrigerated ones keep this recipe simple and easy without having to defrost them or press the moisture out.
- Cheddar Cheese: Shredded cheddar cheese works great in this recipe, but you can also substitute it for any cheese that you like!
- Butter: I use grass-fed butter in this recipe, but you can also use vegan butter if you prefer!
- Eggs: Of course, so you can’t make egg cups without the eggs!
- Bacon: I love adding chopped bacon to these egg cups, for some extra protein and for that smoky, crispy flavor, but you can omit if you want to make these vegetarian. It’s optional!
- Garnishes: Chives, more cheese, or even hot sauce make for the perfect garnishes for these egg cups!
How to Make These Hashbrown Egg Cups
- Start by preheating your oven to 400 F.
- Grease a standard muffin tin REALLY well with a neutral oil spray or butter. You don’t want these egg cups to stick!
- In a bowl, add your hashbrowns, cheese, and melted butter.
- Fill each muffin tin cavity with the hashbrown/cheese/butter mixture. be sure to press the potatoes into the bottom and sides of the tins, so that they form that perfect muffin shape. The tins will be full when you fill them, but the hashbrowns will shrink as they bake.
- Bake for 23 minutes, then remove from the oven one done.
- Use a spoon to press down and form a well inside of each cup, to make room for the eggs.
- Then, crack an egg into each cup.
- Bake for 12 minutes until the eggs have cooked. I like a runnier yolk, so 12 minutes is perfect for me, but if you want a more “done” yolk, you can bake it for longer.
- Remove from oven. Let sit for about 20 minutes, or until they have cooled enough that you can take a knife and remove each cup gently, scraping around the edges if needed.
- Garnish with bacon, chives, or any garnish that you desire, and enjoy!
If you make this recipe, please be sure to leave a comment/rating below. And, since I practically live on Instagram, be sure to tag me in your creations, so I can see them and repost on my IG stories! Enjoy! xx
Ingredients
For the Hashbrown Egg Cups:
- 3 Cups Refrigerated Hashbrowns, you can also use frozen – just be sure to defrost them and press out the moisture.
- ½ Cup Finely-Grated Cheddar Cheese
- ¼ Cup + 1 Tablespoon Butter, melted
- 12 Large Eggs
Garnishes (optional):
- 6 Slices Crispy Bacon, chopped finely
- Chives, chopped
Instructions
- Start by preheating your oven to 400 F.
- Grease a standard muffin tin REALLY well with a neutral oil spray or butter. You don’t want these egg cups to stick!
- In a bowl, add your hashbrowns, cheese, and melted butter.
- Fill each muffin tin cavity with the hashbrown/cheese/butter mixture. be sure to press the potatoes into the bottom and sides of the tins, so that they form that perfect muffin shape. The tins will be full when you fill them, but the hashbrowns will shrink as they bake.
- Bake for 23 minutes, then remove from the oven one done.
- Use a spoon to press down and form a well inside of each cup, to make room for the eggs.
- Then, crack an egg into each cup.
- Bake for 12 minutes until the eggs have cooked. I like a runnier yolk, so 12 minutes is perfect for me, but if you want a more “done” yolk, you can bake it for longer.
- Remove from oven. Let sit for about 20 minutes, or until they have cooled enough that you can take a knife and remove each cup gently, scraping around the edges if needed.
- Garnish with bacon, chives, or any garnish that you desire, and enjoy!
Recipe In Action
Rate & review
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Response
My family loved this!