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!
4.86 from 61 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!

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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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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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Comments

  1. 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! :)

  2. 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.

  3. 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.

  4. 5 stars
    I work in the nursing field as a caregiver(male), and I gotta tell that my residents LOVE this idea and recipe.

  5. 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.

  6. 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!

  7. 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.

  8. 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.

  9. 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.

  10. IM MAKIN THE CHEESY HASH BROWN MUFFIN THINGS AS I TEXT THIS.ILK TEXT LATER AND LET YOU KNOW HOW IT CAME OUT..

  11. 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!

  12. 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.

      1. 5 stars
        Easy to make and feeds a crowd (or a house full of teenagers). My teenage boys went crazy for these. Delicious recipe!

  13. 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!

  14. 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!

  15. 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.

  16. 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.

  17. 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!

  18. 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

  19. 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!

  20. 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.

  21. 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.

  22. 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 !

  23. 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.

  24. 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!

    1. Hi Taylor – I’ve never tried freezing these so I’m not certain how the texture/taste would be once thawed. Let me know if you give it a shot!

  25. 5 stars
    So yummy! 3rd time I made these I added sauteed chopped spinach to the hash brown mix to amp up the nutrition. Awesome. Great recipe, thanks!!

  26. 5 stars
    Just made this and it turned out great! Very tasty and easy to make. I had no problem getting them out of the muffin pan. I did add salt and pepper to the potato mixture though.

  27. 5 stars
    I love spicy food addd chopped jalapeños with seeds. We have brunch in bed , and watch a favorite show every Sunday, this adds some structure to our week. The Mimosas don’t hurt either! Thanks in our rotation.

  28. 3 stars
    Made this this morning 6/29/20. It had good taste, but the eggs had a tough skin over the top and they’re hard to remove from the muffin pan. Next time i think I’ll try scrambling the eggs and pour into the hashbrown nest.

  29. 4 stars
    Nice recipe, first time making hash brown cups. I used coarsely shredded russets left from another recipe. In future, I would use finely shredded AND he sure to dry them well before adding to the cheese & butter mixture. All in all a great low maintenance way to make have a large breakfast ready.

  30. 5 stars
    I’ve made these for years as a necessary camping food..perfect with bacon, (cooked till just crumble able) diced ham is great too..just lightly brown. after cooking the hashbrowns had either meat. Yummy !!

  31. If I were to add strips of bacon criss cross like an X under the eggs, when would I put them in? With the hash browns? Or with the egg?

    1. Hi Steph! I’d recommend cooking the bacon first then adding it when you add the eggs. :)

  32. Are these made in a regular sized muffin tin? Also, I would prefer to grate my own potatoes. Do I bake them the same time or longer? What do you recommend? Thanks Ginger K.

    1. Hi Ginger! Yes, these are made in a regular-sized muffin tin. And you can follow the recipe as written :)

  33. 5 stars
    I made them 2 times. I didn’t get enough hashbrowns in the bottom both times so really stuff them in the cup. I added green onions and bell pepper for a little more. They are good and a fun change from boring plain eggs.

  34. 5 stars
    Easy and worked the first time!! Husband is raving! The kitchen is not my friend but this could definitely change our relationship!! Thank you!

  35. 5 stars
    Kelly,

    Thanks for the recipe! It was perfect for a beginner like me. Simple ingredients, easy directions and delicious! Stuck at home life isn’t too bad with great recipes like this! Thanks!!

    1. Hi there! I’ve never tried freezing these so unfortunately, I can’t weigh in on the best way to reheat them.

  36. 5 stars
    Hi Kelly,

    Love this quick recipe. I used my jumbo muffin pan for more potato. My husband and I top them with homemade corn black bean salsa before we eat them. I made these for camping and they were delicious.

    Thank you,

    Shelly Bartels

  37. 5 stars
    You got it, sweetie – been there, done that, with my husband cutting up my dinner so I could eat it with one hand! These sound delicious-and do-able for dinner, not just breakfast.

  38. This one was a winner with the whole family, even my picky kid liked it. In fact, I’m making them again right now. Thank you!

  39. 5 stars
    Delicious! Added some frozen mixed vegetables and bacon to cups before cracking the egg over them in the hashbrown cups. Came out nicely!

  40. 4 stars
    I loved it and so did my grandchildren. Do you have any vegetarian recipes. I am not vegan but I’m a vegetarian, so I still use dairy products. Thank you so much.

  41. 5 stars
    I made these for a group of hunters for early breakfast. They loved them so much, with bacon strips on the side. So easy to do! I sprinkled a little salt and pepper on top before baking the eggs, then a little shredded cheese as soon as they came out of the oven. It will now be a regular menu item for hunt camp. Also good for on-the -road breakfast for those that had to depart early. Make them the night before and reheat in the oven in the morning, wrap in foil and send off with a cup of hot coffee for the long drive home.

  42. I found texas muffin pans (6 giant muffins per pan).

    I added a 1/2 tsp of powdered ginger and a 1/2 tsp of cinnamon to the mix. I also found a sausage/bacon mix that I add to it.

  43. 5 stars
    A simple but tasty breakfast with many options! I made this for my crew at my firehouse today. It was a big hit!

  44. 4 stars
    Thanks for a great recipe. I added salt and pepper because I put seasonings in everything I make. I don’t do cheese if I can so I left that out. Before putting in egg I used mushrooms, onions, sliced turkey and bacon. I made each one a little different to accommodate different eaters.

  45. 5 stars
    Five stars for sure from me.
    I added cooked sausage to the potato mixture. Also. I filled the muffin tins the night before and refrigerated. Took out early the next morning to come to room temp. I baked and then pushed the potatoes down and up the sides at this point. I took to a monthly brunch and added the egg and cooked there. They were a big hit. Thanks Kelly

  46. Love them! I make a dozen on Sunday and eat for breakfast every morning on my way out to work. They reheat well and just the shot of protein I need to start my day!

  47. Reheating recommendations:??

    I really like the idea of making a whole dozen to freeze and reheat; but any ideas how to best reheat?
    I tried reheating in a cooler oven (300-325 degrees); but it seemed to dry it out. Maybe, even lower temperatures and
    Perhaps thawing the night before?

    1. Hi Sherry – I’ve never tried freezing these so unfortunately, I can’t weigh in on the best way to reheat them. Sorry I can’t be of more help!

  48. I made these for my 19 yr old son & 15 yr old daughter, who ate them for breakfast during an early morning road trip to San Francisco (we live on the central coast)! THEY LOVED THEM! High protein, gluten free start to their day is a general request so I was thrilled these were a hit!

    I used a large muffin tin which makes (6) large egg nests! I pressed hash browns (frozen and defrosted) into muffin tins with bottom of a shot glass. I added (1) circular shaped Turkey Sausage per cup, (2) eggs (larger muffins so it worked) and topped with a small amount of shredded cheddar cheese.

    A new “Go To” for this single mama! Thanx for the recipe!!!

  49. 5 stars
    Rave reviews a couple of weeks ago when first trying this recipe so I’m making them again for brunch today. I used the larger 6-cup muffin tin so I could fill them a bit more and added a bit of crumbled bacon on top. Delish!!

  50. These look delish! Do they keep well in the frig? Can I bake a dozen for my work week breakfasts so I can nuke and run?

  51. 5 stars
    Absolutely delicious! Kidos and hubby loved them. Will definitely be making these again. Sincerely, a fellow ravenous nursing mama

  52. 5 stars
    Loved this recipe !!! Husband, daughter, son-in-law and grandkids thought they were delicious. Easy and quick to make. Plus, for me – they are gluten free !! Also, impressive appearance, great for a brunch.

  53. 5 stars
    Made this for my husband and he LOVED it! Simple and easy to make for an impressive breakfast.

  54. 5 stars
    So easy to make and so fun to eat with your hands! I used dehydrated hash browns and added diced ham in a can. I also added some garlic and onion powder to my potato mixture and garnished with a sprinkle of smoky paprika and dried parsley! Delish! The family really enjoyed this. Thanks for the recipe!

    1. Hi Donna! I’ve never tried freezing these so I can’t say with certainty what the results would be when re-warmed. Would love to hear your results if you give it a shot!

  55. 5 stars
    I made these for Brunch today and my family loved it! I only had a 6-cup muffin tin, so I used a half bag of hashbrowns and half the butter and cheese and served with sausage links.

  56. 4 stars
    This recipe worked great. I used frozen hashed brown potatoes but thawed them in the microwave first. They came in a 30 oz bag so guessing what was 20 oz was a challenge. Go more than you think, they mash down well and you definitely want the hash browns up the sides of the cup to hold the egg in. I do not think you need 5 TBsp butter. I think that prevented the potatoes from browning at the bottom. I also added finely chopped onions, finely chopped fresh roasted garlic and canned diced green chilis to the hash brown-cheese mixture which was a good addition. Rather than use a whole egg for each cup I used 10 scrambled eggs (because I did not have a dozen eggs and wanted the eggs to stretch). That ratio worked well. I put a quick broil at the end which made the egg part puff up like a soufflé. When done top with a pinch more cheese right out of the oven to melt, a pinch of salsa and chopped cilantro instead of chives since I already put onion in the mixture. I will add some cooked crumbled bacon next time. I plan to freeze some to see how they thaw and taste for a quick breakfast or snack. I agree with the prep and cook time. Lots of variations potential.

  57. I am a single gal and wondering if I just made 3-4 if they would last in the fridge for a few days or maybe I should just make 1-2 at a time? Thoughts?

  58. Yes constant hunger is a real thing when nursing, and these are a perfect solution. These were delicious to boot! Thanks for a great recipe!

  59. These are amazing, I made them in a pie dish and added chopped onion to the has browns. Very easy and really good! Thank you

    1. Hi Nancy! I’ve never tried freezing these so I can’t say with certainty what the results would be when re-warmed. Let me know if you give it a shot!

  60. 5 stars
    I make these all the time for potluck brunches and they’re always such a hit! So easy but look impressive ;)