Hashbrown Egg Cups

Bacon and egg muffins baked in a muffin tin.

Breakfast muffins with bacon, cheese, and egg and hashbrown cups on a plate.

At Ajpal, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.

How to make Hashbrown Egg Cups

First assemble the following ingredients:

Hash browns – frozen hash browns add structure to these egg cups, these are available at every grocery store and a great thing to have on hand.
Cheddar cheese – sharp cheddar cheese gives a cheesy creaminess to these egg cups. You can use pepper jack or any other soft cheese if you prefer.
Sea salt – salt is essential to season all the ingredients, use a high quality fine grain sea salt.
Black pepper – black pepper adds a little spice to these egg cups to balance out the cheesiness and dairy. You can substitute red pepper flakes if you want.
Paprika – paprika has a milk sweet, spicy, or smoky flavor depending on the variety that you use.
Eggs – eggs are the binder for these egg cups, use high quality eggs for the best flavor.
Half and half – this is a mixture of whole milk and half cream. Half and half gives the egg cups a creamy texture and rich flavor.
Bacon – is there anything better than bacon? Bacon is savory, salt, and simple delicious. Precook your bacon, I either bake my bacon or cook it in the air fryer.
Parsley – this optional garnish adds a little green to the top of the egg cups, you can use cilantro if you prefer.

hashbrowns, bacon, eggs, spices, milk, and cheese on a table

muffin cup filled with hashbrowns, eggs and topped with shredded cheese

baked egg and hashbrown muffin cup with bacon in a muffin tin

Once you have assembled the ingredients, use this method:

Prep. In a large bowl combine the hash browns, half the cheese, salt, pepper, paprika. Spray a muffin tin with baking spray then press the hash brown mixture into the bottom to make a nest.
Bake. Place the hash brown nests in the oven for 20 minutes at 450 degrees. Reduce the oven to 350 degrees.
Mix eggs. In a large bowl mix the eggs, other half of the cheese, milk, and bacon. Pour the egg mixture into the hashbrown nests then bake 12 – 15 minutes until fully set.
Cool and serve. Cool the about 5 minutes before removing from the tins and garnish with parsley and additional salt and pepper as needed. Enjoy!

Tips and Tricks for Perfect Hashbrown Egg Cups

Turn up the heat. One of my favorite additions to these egg cups is a few tablespoons of your favorite hot sauce.

Use a measuring cup with a spout to pour eggs. If you dont want lots of spillage I prefer to use a large glass measuring cup pour the egg mix into the hashbrown cups. I like to use this one.

Add more protein. Level up your egg cups but adding some precooked breakfast sausage or bacon. Yum!

FAQs

I prefer to not freeze these since freezing will change the texture of the eggs. Hashbrowns also don’t stay crispy when reheated.

Leftovers can be stored in the fridge in an airtight container for 3-4 days. Reheat in the microwave or oven.

Yes, if you grate your potatoes make sure you press all the moisture out of the potatoes before using them. Place the grated potato in the strainer and put something heavy like a pot of water on top of the potato to press out the water.