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

Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

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!
4.85 from 57 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

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!

Shoutout

Did you try this recipe?

Share it with the world! Mention @justataste or tag #justatasterecipes!

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.


Feeling social?

Share this recipe!

Categories

Nutrition

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

Related Recipes

Check out more crave-worthy favorites

Kelly Senyei holding a copy of The Secret Ingredient Cookbook

love the recipes on just a taste?

Check out my cookbook!

Order your copy of The Secret Ingredient Cookbook featuring 125 brand-new family-friendly recipes with surprisingly tasty twists!

Join the Conversation

Rate and Comment

Your email address will not be published.

Recipe Rating




Comments

  1. 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.

  2. 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!

  3. 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.

  4. 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.

  5. 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.

See More Comments