If you’re looking to jazz up your breakfast game with something both fun and delicious, you’ve got to try this Hash Brown Egg Cups Recipe. I absolutely love how these little delights come out crispy on the outside, tender and fluffy on the inside, and packed with cheesy, bacon-y goodness. Whether you’re prepping for a busy weekday morning or hosting a laid-back brunch, these egg cups are quick to make and perfect for serving a crowd. Stick with me—I’ll walk you through everything you need to know to nail them every single time!

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Why You’ll Love This Recipe

Simple Ingredients: Uses basic pantry staples plus hash browns—easy to find and super budget-friendly.
Make-Ahead Friendly: Perfect for meal prep; bake ahead and reheat without losing flavor or texture.

Kid-Approved: My kids go crazy for these—they’re fun to eat and full of familiar flavors.
Versatile & Customizable: Load them up with your favorite veggies, cheeses, or meats to suit your taste.

The image shows a close-up of a metal muffin tray filled with nine egg muffins. Each muffin has a golden yellow base with visible pieces of red bell pepper and bits of cooked meat mixed inside. The top surface of each muffin has melted cheese bubbling and slightly browned, with small green herb leaves sprinkled on them. The tray rests on a white marbled surface, showing slight texture and wear. The egg muffins sit neatly in each round muffin cup, with even and rounded tops, each garnished similarly with herbs. photo taken with an iphone --ar 2:3 --v 7 - Hash Brown Egg Cups, Hash Brown Egg Cups recipe, breakfast egg cups, cheesy bacon breakfast cups, easy brunch recipes

Ingredients You’ll Need

The great thing about this Hash Brown Egg Cups Recipe is that it uses ingredients that you likely already have on hand. The hash browns form a perfect crispy base, while the eggs and cheese create a creamy, flavorful filling. If you’re picky about saltiness, just watch the bacon and cheddar amounts—they pack a punch!

Flat lay of a white ceramic bowl filled with thawed shredded golden hash browns, a cluster of eight large whole eggs with clean shells arranged in a semi-circle, a small white bowl of shredded sharp cheddar cheese, four strips of cooked crispy bacon crumbled loosely next to the cheese, a small white bowl containing coarse kosher salt, a small white bowl with ground black pepper, a few fresh green chive sprigs and a small bunch of curly parsley leaves, and a small white bowl holding vibrant red hot sauce, all arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Hash Brown Egg Cups, Hash Brown Egg Cups recipe, breakfast egg cups, cheesy bacon breakfast cups, easy brunch recipes

Hash Browns: Frozen and thawed work best for even cooking and easy molding into cups.
Large Eggs: The star of the filling—whisk well for fluffy, tender eggs.
Kosher Salt: Balances flavors without being too harsh.
Ground Black Pepper: Adds a gentle kick and warmth.
Sharp Cheddar Cheese: Gives a nice tang and melty texture—feel free to swap for your favorite cheese.

Bacon: Cooked and crumbled, it adds smoky, crispy goodness.
Chives or Parsley: Fresh herbs brighten things up as a finishing touch.
Hot Sauce (optional): For those who like a little extra zing.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love giving this Hash Brown Egg Cups Recipe a little twist depending on my mood or what I have in the fridge. That’s what makes this recipe such a keeper—you can easily personalize it and still come out with a winner every time.

Whole Egg in Each Cup: When I first tried cracking a whole egg right into the hash brown nests instead of whisking, I was hooked on the runny yolk magic.
Veggie Boost: Adding sautéed bell peppers, onions, or mushrooms to the egg mixture makes it feel a bit more like a mini frittata and ups the nutrition.
Dairy-Free: Swap cheddar for a dairy-free cheese or skip it altogether for a lighter version.

Meat-Free: Omit bacon and try smoked paprika or even a little sun-dried tomato for a veggie-packed option.

How to Make Hash Brown Egg Cups Recipe

Step 1: Prep the Hash Brown Cups

Start by preheating your oven to 400°F and spraying a muffin tin generously with non-stick spray—it really helps those crispy hash brown edges release without sticking. Take your thawed hash browns and press each portion firmly into the muffin cups. I press the hash browns up the edges so you get a solid crust all around. Bake these for about 20 minutes or until the edges turn a beautiful golden brown. This base step is key; too little baking here and the hash browns will fall apart later.

Step 2: Whisk Together the Egg Filling

While those hash brown cups cool slightly, whisk your eggs with kosher salt and pepper until well blended. Stir in the sharp cheddar cheese for gooey goodness. When the oven is ready (turn it down to 350°F), pour the egg mixture right into the center of each hash brown cup. Don’t be afraid to fill them up close to the top—that’s what you want. Then sprinkle the crumbled bacon on top for that smoky crunch.

Step 3: Bake and Finish

Bake the filled cups for 12 to 15 minutes, until the eggs are fully set but still tender. Once out of the oven, let them rest a couple of minutes—it helps them firm up and makes them easier to pop out. Run a knife around the edges, then gently lift the cups out. I love finishing them off with a sprinkle of fresh chives or parsley and a drizzle of hot sauce if I’m feeling a little spicy.

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Pro Tips for Making Hash Brown Egg Cups Recipe

Press Hash Browns Firmly: I learned that pressing them well into the muffin cups helps avoid falling apart when removing them later.
Don’t Overfill: Filling 2/3 with hash browns and then filling the egg mixture just enough prevents sticking and leaking.

Let Cups Rest After Baking: A few minutes out of the oven lets the egg cups set perfectly and makes popping them out easier.
Use Fresh Herbs as a Finishing Touch: It really brightens the flavor and adds a pop of color.

How to Serve Hash Brown Egg Cups Recipe

The image shows a group of small egg muffins stacked on a white plate with a white marbled surface below. Each muffin has a golden yellow layer of cooked egg mixed with orange melted cheddar cheese, creating a soft texture. Within the muffin, there are visible pieces of pink ham evenly spread. The tops of the muffins are sprinkled with small green parsley leaves, adding fresh color contrast. The muffins have a slightly browned and cooked texture on top, showing a mix of yellow, orange, pink, and green colors. Photo taken with an iphone --ar 2:3 --v 7 - Hash Brown Egg Cups, Hash Brown Egg Cups recipe, breakfast egg cups, cheesy bacon breakfast cups, easy brunch recipes

Garnishes

My go-to garnish is freshly chopped chives—they add a mild onion-y brightness that cuts through the richness without overpowering. Sometimes I swap in flat-leaf parsley for a fresh, herby touch. And I’m always tempted to drizzle a little hot sauce on top for that quick flavor kick. It’s those little touches that make these feel extra special.

Side Dishes

I like to keep it simple and pair these egg cups with fresh fruit or a green salad for a balanced meal. If I’m feeling indulgent, some crispy breakfast sausage or a side of roasted tomatoes rounds out the plate nicely. They really work with just about anything you’d want on the breakfast or brunch table.

Creative Ways to Present

Once, I made these for a brunch party and topped each cup with a tiny dollop of sour cream and a sprinkle of smoked paprika—it made them look so fancy! You can also line a serving platter with arugula or baby spinach and arrange the cups on top for a colorful, inviting spread. For holidays, I’ve even tried mini flags or edible flowers as fun decorations.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover Hash Brown Egg Cups in an airtight container in the fridge, where they last beautifully up to 4 days. I’ve found they hold their texture surprisingly well—still tasty and resilient enough to eat as a snack or quick breakfast.

Freezing

If I’m prepping for busy weeks, I freeze these egg cups on a baking sheet first, then transfer to a freezer bag. They freeze perfectly and thaw quickly. When it’s time to enjoy, they defrost overnight in the fridge and are ready to reheat the next morning without losing their charm!

Reheating

To reheat, I pop them in the oven at 350°F for about 10 minutes to crisp them back up, or use the toaster oven if I’m in a hurry. Avoid microwaving unless you’re in a real rush, as the hash browns can get a bit soggy that way. A quick oven warm-up revives the best texture and flavor.

FAQs

Can I use fresh hash browns instead of frozen?

Absolutely! Just make sure to squeeze out excess moisture before pressing them into the muffin tin to achieve that nice crispy texture. Frozen thawed hash browns are convenient and consistent, but fresh shredded potatoes can work well too with a bit of prep.
How do I make this recipe vegetarian?

Simply omit the bacon and add extra veggies like sautéed mushrooms, bell peppers, or spinach to the egg mixture. You can also add vegetarian-friendly cheese for flavor. This keeps the dish hearty and satisfying without meat.

Can I make these ahead of time for busy mornings?

Yes! I recommend baking them fully, then storing in the fridge overnight. Reheat in the oven or toaster oven before serving for best texture. They’re a lifesaver when you want delicious breakfasts without the morning rush.
What’s the best way to prevent the hash brown cups from sticking?

Generously spray your muffin tin with non-stick cooking spray and press the hash browns firmly into the cups. Letting the cups rest a few minutes after baking also helps them release easily.

Final Thoughts

This Hash Brown Egg Cups Recipe has become one of my absolute favorites because it hits all the right notes—crispy, cheesy, smoky, and super satisfying. I still remember the first time I made them; my whole family kept going back for seconds, and now it’s our go-to for quick breakfasts and brunches. I really hope you give this recipe a try and make it your own. Trust me, once you see how easy and tasty it is, these egg cups will become a staple in your kitchen too!

Hash Brown Egg Cups Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 87 reviews

Author: Hannah
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 60 minutes
Yield: 12 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American

Print Recipe

Description

These Hash Brown Egg Cups are a delicious and savory breakfast option, featuring crispy hash brown crusts filled with a flavorful egg mixture, cheddar cheese, and crumbled bacon. Perfectly baked to golden perfection, they’re great for a grab-and-go meal or a brunch gathering.

Ingredients

Scale

Hash Brown Crust

20 ounces hash browns, thawed

Egg Filling

8 large eggs
1 teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup sharp cheddar cheese
4 slices bacon, cooked and crumbled

For Serving

Chives or parsley
Hot sauce

Cook Mode Prevent your screen from going dark

Instructions

Prepare and preheat: Preheat your oven to 400°F (205°C). Generously spray a muffin pan with non-stick spray and set it aside for easy removal of the cups later.
Form hash brown cups: Fill each muffin cup about two-thirds full with the thawed hash browns. Press the hash browns firmly along the bottom and up the sides of each cup to create a sturdy crust. Bake these for 20 minutes until the edges turn golden brown and crisp.
Mix the egg filling: While the hash brown cups bake, whisk together the eggs, kosher salt, and ground black pepper in a bowl until well combined. Stir in the sharp cheddar cheese to incorporate it evenly.

Fill the cups and add bacon: Reduce the oven temperature to 350°F (175°C). Carefully spoon the egg mixture into the center of each baked hash brown cup, filling them nearly to the top. Sprinkle the crumbled cooked bacon evenly over the egg filling.
Bake the filled cups: Return the muffin pan to the oven and bake for 12 to 15 minutes, or until the eggs are fully set and cooked through.
Garnish and serve: Remove the egg cups from the oven and decorate with freshly chopped chives or parsley. Let the cups sit for a couple of minutes before gently running a knife around the edges to loosen them. Pop the cups out of the muffin pan and drizzle with hot sauce if desired before serving.

Notes

Variation: Instead of whisking the eggs, add one cracked egg directly into each hash brown cup before baking.
You can also sauté diced onions, bell peppers, and mushrooms to add into the egg mixture for extra flavor and veggies.
Storage: These egg cups can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.

Nutrition

Serving Size: 1 cup
Calories: 190
Sugar: 1 g
Sodium: 320 mg
Fat: 12 g
Saturated Fat: 5 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 11 g
Fiber: 1 g
Protein: 10 g
Cholesterol: 185 mg