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+ servings

Hashbrown Egg Cups

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Nicole Modic
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
SERVES 12 Cups
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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!


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.
  • 1/2 Cup Finely-Grated Cheddar Cheese
  • 1/4 Cup + 1 Tablespoon Butter melted
  • 12 Large Eggs

Garnishes (optional):

  • 6 Slices Crispy Bacon chopped finely
  • Chives chopped


  • 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!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!