Delicious Hash Brown Egg Cups for a Perfect Breakfast Treat

These Hash Brown Egg Cups are a versatile and protein-packed breakfast treat that is quick and easy to prepare.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Servings: 12 cups

Course: Breakfast

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Hash Brown Base

4 cups Frozen Shredded Hash Browns Thawed and patted dry
to taste Salt Adjust according to preference
to taste Pepper Adjust according to preference

For the Cheesy Filling

1 cup Shredded Cheddar Cheese Or any melty cheese
0.5 cup Grated Parmesan Cheese Or Pecorino Romano

For the Egg Mixture

6 Large Eggs Room temperature
1 tsp Garlic Powder Or fresh minced garlic
1 tsp Onion Powder Or finely diced onions

For Garnish

2 tbsp Chopped Fresh Parsley Or other herbs

Equipment

Muffin tin
Mixing Bowl
Oven

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C) and grease each cup of a 12-cup muffin tin.
In a large bowl, mix thawed hash browns with cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper.
Scoop the mixture into the greased muffin tin, pressing down firmly to create cup shapes.
Bake for 20-25 minutes until golden brown and crispy.
Carefully crack one egg into each baked cup and season with salt and pepper.
Return to the oven and bake for an additional 12-15 minutes based on desired yolk consistency.
Cool for 5 minutes, then garnish with parsley and serve warm.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 15gProtein: 10gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 150mgSodium: 250mgPotassium: 230mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 4mgCalcium: 200mgIron: 1mg

Notes

Customize with your favorite ingredients like bacon or veggies for added flavor and nutrition.

Tried this recipe?

Let us know how it was!