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!
4.87 from 69 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
    I’ve made these several times. I have eaten them fresh, frozen just reheat in the microwave, and also refrigerated ones reheated in the microwave. They store well if kept in an airtight container. They lasted a few days, always reheat in the microwave before eating. I bought frozen hash browns and just microwaved just enough to still be a little cold so they weren’t watery. This time I bought some hash browns with onions and peppers (onions, green and red peppers), so I’m going to try them this time.
    I cooked mine in the silicone pans and they just pop right out.
    Hope this helps.

    1. Amazing! I’m thrilled you’ve been enjoying the recipe, Helen! And I love the idea of using hash browns with onions and peppers mixed in. :)

  2. 5 stars
    Delicious! I followed the recipe exactly. Next time I will increase the cook time on the hash brown then add the eggs so they are a little more crispy. Husband loved them and is taking three to work tomorrow for lunch. I think they will hold up in the microwave.

  3. 5 stars
    My son has an egg & dairy allergy but I wanted to make these for him. We followed your exact recipe but substituted with vegan butter, vegan shredded ‘cheese’ and used 1 12oz container of Just Egg product. They come out perfectly! He filled them with his choice of meat & sautéed veggies then we poured the ‘egg’ product into each cup! He absolutely LOVES them!

    1. That should work, Linda! I haven’t used that size pan with this recipe so I’m not sure what the bake time would be. Let me know how they turn out if you give it a shot! :)

  4. I’m excited to try these . I’m nowhere as busy as you are these days, but thought these would be great for brunch at Christmas time! Thank you.

      1. Everytime I make bacon I save some for these egg cups. So easy and delicious. I have always used ramekins but think I’ll try your idea in muffin tin next time

  5. 5 stars
    Turned out very good. It reminded me of an old recipe from the past, hen in a nest, I think it was called.

  6. 5 stars
    I work in the nursing field as a caregiver(male), and I gotta tell that my residents LOVE this idea and recipe.

  7. My hash browns didn’t brown on the bottom of the muffins so they’re mushy. I’m guessing I should have cooked them longer before putting the eggs in them?

    1. Hi Michelle! Yes, you can just cook them longer next time. All muffin pans will brown at different rates depending on the material.

  8. 5 stars
    These are endlessly customizable. I love it! I made them with olives, feta and spinach and later I’m making some with a pepper that needs used ( shredding it when I shred pepper jack cheese ) and adding salsa with the potatoes. This will be a good end of the week, breakfast for my rotation because it’ll be great for using up leftover vegetables before I clean out the fridge for garbage day. Less wasted food and my family will grab them unlike making a casserole that I have to put right in front of their faces Thanks!

  9. I scrambled the eggs, too, as personal preference and it works well. I may have, allegedly, added little bits of maple syrup candied Canadian bacon in. Just saying.

  10. 5 stars
    My husband would love these. I will definitely give them a try. He loves anything with shredded hashbrowns. I’m sure he will want to develop his own version. He is the cook in the house!

    1. Absolutely, Dawn! When ready to serve, remove them from the bag and heat them in the microwave for 30 to 60 seconds until warmed through.

      1. If I use freshly grated potatoes, how many would I need for this recipe? Any tricks? Do I rinse them, dry them etc?

  11. Excited to try this! If reheating, what is the best method, and for how long should they be reheated? I’m worried I will ruin the eggs somehow while reheating

    1. Thanks, Christa! I’d say microwave is best. It definitely cooks the eggs further, but depending on your microwave strength, I’d start at 30 seconds and go from there.

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