Hash Brown Egg Cups Recipe

Hash Brown Egg Cups Recipe

How To Make Hash Brown Egg Cups

Kick start the day with these hash brown egg cups that combine two breakfast classics into a lightly-filling baked dish that’s ready in just 35 minutes.

Preparation: 5 minutes
Cooking: 25 minutes
Cool Time: 5 minutes
Total: 35 minutes



  • 20ozfrozen hash brown potatoes,thawed
  • 6eggs
  • ½cupmilk
  • salt,to taste
  • 1tbspbutter
  • 10stripsbacon,cooked and crumbled
  • cupscheese,divided


  1. Preheat oven to 400 degrees F.

  2. Press thawed hash browns into 12 greased muffin cups. Be sure to press potatoes into the sides and bottoms of the pan. Bake for 20 minutes or until golden brown.

  3. While potatoes are cooking, melt butter, add eggs, milk, and salt and cook until mostly cooked and no liquid remains. Add chopped bacon and 1 cup cheese and cook for 1 minute more or so.

  4. Spoon egg mixture into the potato cups, sprinkle with remaining cheese and bake for 5 more minutes. Let cool for 5 to 10 minutes before removing from muffin cups.

  5. Serve and enjoy.


  • Calories: 251.94kcal
  • Fat: 18.80g
  • Saturated Fat: 7.96g
  • Trans Fat: 0.27g
  • Monounsaturated Fat: 6.73g
  • Polyunsaturated Fat: 2.39g
  • Carbohydrates: 9.54g
  • Fiber: 0.66g
  • Sugar: 0.88g
  • Protein: 11.02g
  • Cholesterol: 116.32mg
  • Sodium: 311.67mg
  • Calcium: 141.12mg
  • Potassium: 238.42mg
  • Iron: 0.97mg
  • Vitamin A: 93.22µg
  • Vitamin C: 3.87mg
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