Hash Brown Egg Cups

These cute little muffins have a tasty surprise: an exterior shell made from shredded cheese and potato. Filled with bacon, scrambled egg and more cheese, they bake up into savory breakfast bites, perfect for serving at a brunch or shower. Because it’s easy to customize them, they make for an excellent make-ahead breakfast too.

Ingredients for Hash Brown Egg Cups

• Shredded hash brown potatoes: A package of refrigerated Southwest-style shredded potatoes is a shortcut that helps form the starchy base for these egg cups.
• Cheese: A blend of shredded cheddar and Monterrey Jack cheeses pulls double duty in this recipe. Part of the blend is mixed with the potatoes to create a cheesy crust for the cups. The remaining shreds are sprinkled on top for a gooey and flavorful finish.
• Eggs, milk and butter: These three ingredients form a soft scramble that stays tender even after baking in the oven to melt the cheese.
• Bacon: Cooked and crumbled bacon adds salty, smoky flavor and meaty texture to the egg cups.

Directions

Step 1: Make the hash brown cups

JoJo Baccam for Taste Recipes

Preheat your oven to 400°F. Combine the hash brown potatoes and 3/4 cup of cheese. Divide the potato mixture among 12 greased muffin cups, then press it onto the bottoms and up the sides to form little nests. Bake until they’re light golden brown, about 30 minutes.

Editor’s Tip: Keep the oven on. You’re not done baking yet!

Step 2: Scramble the eggs

JoJo Baccam for Taste Recipes

Meanwhile, whisk the eggs, milk and salt in a small bowl. In a large nonstick skillet, heat the butter over medium heat. Pour in the egg mixture, then cook and stir until the eggs are cooked through. Finally, stir in the bacon.

Editor’s Tip: For extra creamy custard-style eggs, patience is a virtue. Drop your temperature to medium-low and stir frequently.

Step 3: Fill the cups

JoJo Baccam for Taste Recipes

Spoon the scramble into the baked hash brown cups and sprinkle with the remaining 1/2 cup of cheese.

Step 4: Bake to melt

JoJo Baccam for Taste Recipes

Back to the oven they go! Bake the cups until the cheese is melted, three to five minutes. Cool for five minutes before removing from the pan.

JoJo Baccam for Taste Recipes

Recipe Variations

• Add vegetables: Stir in sauteed onions, spinach, mushrooms or bell peppers to the scrambled eggs for extra nutrients and flavor. Really, anything that works in an omelette would be a good mix-in here! Just make sure they’re sauteed first; otherwise, they may release moisture as they cook and make the potato cups soggy.
• Swap out the bacon: Trade the bacon for cooked crumbles of breakfast sausage, diced ham or a plant-based meat alternative.
• Use different cheese: Experiment with other types of cheese, such as goat cheese, feta or Swiss, to change the flavor profile of the egg cups.
• Serve with a dipping sauce: Serve the egg cups with an interesting dipping sauce such as homemade spicy ketchup.

How to Store Hash Brown Egg Cups

To store leftover hash brown egg cups let them cool completely, then transfer them to an airtight container and refrigerate them for up to three days. To reheat, you can microwave them until heated through or bake them in a preheated air-fryer or oven at 350° for 10 to 15 minutes, until warmed through.

Can you freeze hash brown egg cups?

Yes, you can! They freeze very well and make a great option for an easy-to-reheat breakfast or snack. Simply let the egg cups cool completely, then store them, frozen, in an airtight container or freezer bag. They can be frozen for up to three months. To reheat, thaw overnight in the refrigerator and reheat as directed above.

Hash Brown Egg Cup Tips

JoJo Baccam for Taste Recipes

What’s the best way to cook bacon for hash brown egg cups?

You can cook the bacon however you are most comfortable, but we love how easy and mess-free it is to cook bacon in the oven. Line a pan with parchment paper or aluminum foil, layer the bacon on top and bake at 350° until crisp, about 20 to 25 minutes.

Can you use frozen hash browns?

Yes, you can use frozen shredded hash browns for this recipe. However, you can’t use them directly from frozen because they won’t mold to the muffin tins until they’re defrosted. Just thaw them completely according to the package instructions before using them.

How do you know when the egg cups are cooked through?

Whereas it’s easy to overcook egg bites, these hash brown egg cups are a little more forgiving. Because everything is cooked either in the oven or on the stovetop before the cups are assembled, you’re only baking them a second time to melt the cheese. The egg cups are cooked through when the egg mixture is set and the cheese is melted.