Hash Brown Egg Cups
Hash Brown Egg Cups feature crispy potato nests filled with eggs, cheddar cheese, and turkey bacon.They're easy to make, freezer-friendly, and perfect for breakfast meal prep.Ready in about 50 minutes.
Ingredients
Hash Brown Cups
- 20 ounces frozen hash browns thawed
Egg Filling
- 8 large eggs
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup shredded sharp cheddar cheese
- 4 slices turkey bacon cooked and crumbled
For Serving
- Chopped fresh chives or parsley
- Hot sauce optional
Instructions
- Preheat the oven to 400°F (200°C). Generously grease a 12-cup muffin pan with nonstick cooking spray.
- Pat the thawed hash browns dry with paper towels to remove excess moisture.
- Divide the hash browns evenly among the muffin cups, filling each about two-thirds full.
- Press the potatoes firmly into the bottom and up the sides of each cup to create a nest.
- Bake for 20 minutes, or until the edges are crisp and golden brown.
- Meanwhile, whisk together the eggs, salt, and black pepper in a large bowl. Stir in the shredded cheddar cheese.
- Reduce the oven temperature to 350°F (175°C).
- Carefully pour the egg mixture into each crispy potato cup.
- Sprinkle the crumbled turkey bacon evenly over the tops. Add extra cheese if desired.
- Bake the Hash Brown Egg Cups for 12–15 minutes, or until the eggs are fully set.
- Allow the cups to cool for 2–3 minutes before running a knife around the edges and gently removing them from the pan.
- Garnish with fresh chives or parsley and serve with hot sauce if desired.
Notes
- Use freshly shredded cheese for the best melt and flavor.
- Store leftovers for quick weekday breakfasts.
- Pair with fresh fruit, avocado, yogurt, or a simple green salad for a complete meal.