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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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!
4.83 from 51 votes
Cheesy Hash Brown Cups with Baked Eggs in a muffin tin
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 12 servings


  • 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


  • 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.

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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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  1. 5 stars
    Oh my gosh there are melt in your mouth good! And the egg yolk is so creamy! Don’t forget the ketchup! There are way better than Waffle House because there homemade of course! Definitely will make these again for our brunch! Definitely a make again recipe! My mom and I ate 3 a piece! The zucchini tots are just as good as well!

  2. 5 stars
    I made this. Instead of the whole eggs I scrambled mine and put cheese in them and filled them up. Really great recipe. I make them on the weekend put them in the fridge and heat them up in the microwave for breakfast before I go to work. Thank you for this recipe.

  3. 5 stars
    These are delicious, thank you for the recipe! I forgot to add the butter to the hashbrown mixture, but poured it over top. It worked out ok. I also added mushrooms to the hash brown mixture!
    Will be making these more often! I want to try different varieties!

  4. I’ve made this no they are good. I put cooked sausage bits in baked cups and pour in scrambled eggs. Delish. But my cups always seem to stick. I spray my pan with Pam. It doesn’t stop me, I still make them. They freeze real well too!

  5. 5 stars
    I tried these a couple of months ago and they were such a hit with my family I now make them almost every Sunday before church. My family almost expects them and seems to be upset if I don’t make them. LOL! What a great and easy recipe with time to drink my coffee.

  6. I read the comments before trying the recipe. Once the hashbrowns were cooked I jiggle them around to make sure that they weren’t sticking to the pan and then put the egg in. That helped tremendously even though they didn’t just pop out they were much easier to remove.

  7. 5 stars
    Thanks for the great idea. I used a nonstick heart shaped muffin pan and they slid right out! I also made scrambled eggs (6 eggs) as my fam isn’t into runny yokes. Seasoned the potatoes and the eggs. Delicious
    Wish I could share a picture!

  8. 5 stars
    Wonderful breakfast option. I added a thin piece of ham before I cracked my egg. Next time I will add smoked salmon. Thanks for sharing. Once we are out of lockdown I will look forward to making these for my next brinch

  9. 5 stars
    The whole family enjoyed – which is rare! I did a scrambled egg for the kids which made for a more kid friendly (less runny) version. Will try liners next time as they were a little tough to get out. easy fun new weekend recipe for us!

  10. 5 stars
    Loving this recipe! So easy and always a crowd pleaser. One lesson I learned after making these a few times is DEFINITELY use liners in your muffin tin (unless of course you have someone in your house who loves a good fight with a muffin tin). Muffin liners or parchment paper are a true game changer.

  11. Next time I will definitely season the hash browns prior to baking with salt and pepper. Otherwise the potatoes tasted bland. Also recommend defrosting the hash browns and soaking up excess water with paper towels.

  12. 4 stars
    Loved the egg and hash browns together. Next time I make them, I will make 3 adjustments. 1.Wring out the water completely from the thawed out potatoes. 2. start checking the eggs @ 10 minutes. Then in 1 minute intervals to your liking. 3. Spray muffin tins sides and bottom well !

  13. 5 stars
    Served these for a special brunch and they were delicious. Everyone oohed and aahed over them. After adding the egg, baked for exactly 10 minutes and they were slightly runny, just as I wanted them.

  14. 4 stars
    Making these as I type! Using Yukon Golds… Trick with grated potatoes is to wrong the water out after shredding! (Tip I got from Gordon Ramsay ) can’t wait till they’re done!

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