Cheesy Hash Brown Cups with Baked Eggs

from 111 votes

Take the stress out of breakfast prep with this fast and fresh recipe for Cheesy Hash Brown Cups with Baked Eggs.

Cheesy Hash Brown Cups with Baked Eggs in a muffin tin

I’m officially back to working full-time after the birth of my second little guy, Evan, three months ago, and as any and all nursing mommas can relate: THE HUNGER IS REAL.

I don’t know what it is about nourishing a baby that makes me more ravenous than when I’m eight months pregnant. I am a bottomless pit. Insatiable. Ravenous. All the dang time.

Hash browns and cheddar cheese in clear bowl with melted butter being poured in

And that is why the combination of early-morning protein, cheese and starch has been my go-to these past few months, as a good ol’ bowl of cereal just ain’t cuttin’ it. So cue the Cheesy Hash Brown Cups with Baked Eggs!

The real beauty here is that not only are these cups super filling, but they’re also easily enjoyed with a single hand (if you don’t mind a little runny yolk here or there). And with two babies under age 2, you’d be surprised at the number of things I’ve learned to do with one hand.

Cheesy hash brown cups mixture in muffin tin

Feel free to mix up the fillings with your preferred cheeses, chopped veggies or even diced ham. They’re a full morning meal in a single cup, and if history is any indication, then we know that muffin tin breakfasts are a big hit around here (looking at you, Baked Oatmeal Cups!).

Cheesy hash brown cups in muffin tin with uncooked egg in center of each

You can shred your potatoes from scratch, but I’m partial to any time-saving measure possible, which makes the pre-shredded bags of potatoes (usually found by the eggs in most supermarkets) a real home run in my book.

So grab the taters, cheese, eggs and herbs and get ready for the ultimate meal in a muffin cup!

Baked Cheesy Hash Brown Cups topped with chives in muffin tin

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Breakfast

Cheesy Hash Brown Cups with Baked Eggs

Whip up a breakfast favorite in muffin form with this easy recipe for Cheesy Hash Brown Cups with Baked Eggs!
Author: Kelly Senyei
4.91 from 111 votes
Cheesy Hash Brown Cups with Baked Eggs in a muffin tin
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12 servings

Ingredients 

  • 1 (20-oz.) package refrigerated hash browns
  • 2/3 cup shredded cheddar cheese
  • 5 Tablespoons unsalted butter, melted
  • 12 large eggs
  • Chopped fresh chives, for serving

Instructions 

  • Preheat the oven to 400°F. Grease a muffin tin with cooking spray or melted butter.
  • In a medium bowl, combine the hash browns, shredded cheddar cheese and melted butter. 
  • Divide the hash brown mixture among the 12 muffin tin cups (they will be very full but will shrink as they bake), pressing the potatoes into the bottoms and up the sides of each cup. 
  • Bake the hash brown cups for 25 minutes then remove them from the oven and using a dry measuring cup or spoon, push down the centers of the muffins to make enough room for the eggs.
  • Crack an egg into each cup then top each egg with salt and pepper. 
  • Return the hash brown cups to the oven and bake them an additional 12 to 15 minutes or until the eggs reach your desired doneness. 
  • Remove the hash brown cups from the oven and let them cool for at least 10 minutes in the muffin tin before running a sharp knife around the edges to release them. Top the hash brown cups with the chopped fresh chives and serve. 
  • ★ Did you make this recipe? Don’t forget to give it a star rating below!

Nutrition

Calories: 130kcal, Protein: 7g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 182mg, Sodium: 102mg, Potassium: 66mg, Vitamin A: 445IU, Calcium: 71mg, Iron: 0.8mg

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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.


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Comments

  1. Quick question! I made these tonight and the tops of my eggs got really crusty/chewy. Maybe I cooked them too long? I peeled a little off the top and they were delicious but just wondering for next time.

    1. Hi Melissa! Did you bake them on the center rack of your oven? If you have them too high up in the oven, the tops can overcook.

  2. 5 stars
    I made a test run of these so I would be ready for quick breakfasts this summer at our cottage. I feed 6-12 people many days so these would be a very easy quick grab and go breakfast. Only problem I had was the hash browns were cold and when I mixed the melted butter in it clumped. Made a note to be sure the hash browns are at room tempeture. Might try adding some crumbled bacon in with the hash browns. Thanks for a great idea.

  3. 5 stars
    THESE WERE PERFECTION. I didn’t use hardly any butter, tho. Just set a tiny tab atop the hash browns before baking instead, and they turned out super crispy. I also used fresh dill as my herb topping, and I cooked it into the eggs vs sprinkling after baking. Thank you so much for this recipe! This will be in my regular rotation for sure. Much love. – Allison

      1. Hello, I plan to try this recipe. At 15 will the egg be less runny? I am looking for over a firmer egg.

      2. Hi there! They’ll definitely be more firm but every oven heats differently so you’ll have to keep an eye on them.

  4. Hi, there! Just stumbled across this recipe and I’m already so excited to try. Quick question… can I meal prep these? If I make a batch Sunday evening, how long will they last in fridge? These would be great for my husband and my work week! Thank you!

    1. Hi Cassandra! Reheating the egg can be tricky because it can get overdone. If you’re OK with a non-runny yolk, you can definitely meal prep them. They’ll last up to 3 days if stored properly in the fridge. Try reheating them in an air fryer or microwave. Enjoy!

  5. 3 stars
    first off, i only made 6 instead. i left it in the oven an extra 5+ min before adding the eggs cause i like it crispy. i also seasoned the potatoes. before i even added eggs it was DRENCHED with butter. im waiting for the eggs to finish cooking now, but i doubt its gonna taste good since theres butter swimming on top. i only used two tbsp

  6. 5 stars
    These were wonderful. My husband loved them. I think I ate one every day of the work week for lunch. So nice to have something ready to go when I went home for lunch. I plan on making these for Christmas morning!

  7. 5 stars
    Way beyond pleased with this one!! Absolutely amazing and mouth watering. My whole family devoured them all!

  8. 5 stars
    Absolutely love this recipe! But does everyone else get that hard film on the top as well? I always try to peel them off while cooling, but was hoping someone had a preventative tip? Thank you!

  9. 5 stars
    I love sunday “brunch” and this was perfect. Made ham slices for the meat side. So simple and delicious…and filling. Cut the recipe in half for just me and my husband

  10. 5 stars
    I just made these for lunch. They were a hit with my teen. I made them in a bun size muffin pan, two eggs per cup, same time.

  11. 5 stars
    Super delicious and easy to follow instructions, this has made its way into our rotation. Perfect for brunch during family get togethers.

  12. 5 stars
    So easy and yummy!! I will definitely make these again! I used a mix of mild cheddar and a strong white cheddar. Thank you so much for this recipe!

      1. 5 stars
        I absolutely loved this recipe, it was so easy to do and affordable. I only changed one thing, instead of doing salt and pepper, I added slap ya mama seasoning on there. It’s delish! Thank you.

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