Crispy Hash Brown Egg Cups
Crispy Hash Brown Egg Cups are a simple and delicious breakfast made by baking shredded Hash Brown potatoes in a muffin tin to form crispy cups, then filling them with eggs, cheese, and toppings.They are perfect for quick breakfasts, brunch, or meal prep, offering a combination of crunchy potato edges and fluffy Egg centers.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Servings: 6 cups
Ingredients
For the Hash Brown Cups
2 cups shredded hash browns (fresh or frozen, thawed)
1 tbsp olive oil
¼ tsp salt
¼ tsp black pepper
For the Filling
6 large eggs
½ cup shredded cheddar cheese
¼ cup diced bell peppers
¼ cup chopped spinach
2 tbsp chopped green onions
Optional Add-Ins
cooked bacon bits
diced ham
mushrooms
chili flakes
Instructions
1. Preheat the Oven
Preheat oven to 200°C (400°F).
Grease a 12-cup muffin tin with cooking spray or oil.
2. Prepare the Hash Browns
In a bowl mix shredded hash browns with olive oil, salt, and pepper.
Divide the mixture into the muffin cups and press it along the bottom and sides to form small nests.
3. Pre-Bake the Potato Cups
Bake the hash brown cups for 15 minutes until the edges start to turn golden and crispy.
4. Add the Eggs and Fillings
Remove the muffin tin from the oven.
Crack one egg into each hash brown cup and sprinkle with cheese, bell peppers, spinach, and green onions.
5. Bake Again
Return to the oven and bake for 8–10 minutes, depending on how runny or firm you like the egg yolks.
6. Serve
Let the cups cool for a few minutes, then gently remove them from the muffin tin and serve warm.
Frequently Asked Questions
Can I use frozen hash browns?
Yes. Just thaw them and squeeze out excess moisture.
Can I make these ahead of time?
Yes. Store in the refrigerator for 3–4 days and reheat in the oven or microwave.
Can I make them vegetarian?
Yes. Simply skip bacon or ham and add more vegetables.
Can I freeze them?
Yes. Freeze cooked cups for up to 2 months and reheat in the oven.
Nutritional Information
Calories: 160 kcal
Protein: 8 g
Carbohydrates: 12 g
Fat: 9 g
Fiber: 1 g
Sodium: 210 mg