Take the stress out of breakfast prep with this fast and fresh recipe for Cheesy Hash Brown Cups with Baked Eggs.
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.
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.
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!).
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!
Make breakfast a breeze with make-ahead recipes your whole family will love.
- Healthy Breakfast Egg Muffins
- Baked Oatmeal Cups
- Ham and Cheese Egg Cups
- Freezer-Friendly Egg White Muffins
- Healthy Breakfast Cookies
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!
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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.
Hands down. One of my favorites.
Great for a grab and go. Thank you.
Much appreciated.
So thrilled you are enjoying the recipe, Justin!
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!
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!
Thank you so much! I appreciate your response!
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
I hope they turned out!
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!
I’m thrilled to hear that you and your husband enjoy the recipe, Veronica!
Way beyond pleased with this one!! Absolutely amazing and mouth watering. My whole family devoured them all!
So glad you enjoyed the recipe, Kimberly!
One of my favorites to make ahead for weekday breakfasts!
I’m so glad to hear that you enjoy the recipe, Susan!
Loved it! Can’t wait to make it again. So delicious!
I’m so glad to hear that you enjoyed the recipe, Alyssa!
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!
Thanks, Tori! Do you mean a film on the egg?
I love this recipe . I also poured Hollandaise sauce on top so yummy.
I’m so happy to hear that you enjoyed the recipe, Wendy!
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
I’m so happy you enjoyed the recipe, Julie!
Absolutely delicious! A hit in our family and a Sunday favorite!
Woohoo! I’m so happy your family enjoyed them, Bella!
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.
I’m so glad to read this, Heather!
Super delicious and easy to follow instructions, this has made its way into our rotation. Perfect for brunch during family get togethers.
Love reading this, Simon! I’m thrilled you’ve been enjoying the recipe!
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!
You are so welcome, Liisa! I’m thrilled you enjoyed it!
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.
Woohoo! I’m so glad you enjoyed the recipe, Catie!