Hash Brown Breakfast Cups

Crispy hash brown cups filled with eggs, cheese and bacon — an easy make-ahead breakfast perfect for busy mornings or brunch gatherings.

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Prep Time 15

Cook Time 25

Total Time 40

Servings

Ingredients

Main Ingredients

4 cups frozen shredded hash browns thawed and excess moisture removed
1.5 cups shredded cheddar cheese
6 large eggs lightly beaten
0.25 cup milk any kind
4 slices bacon cooked and chopped
2 tablespoons butter melted (for brushing cups)
1 teaspoon salt
0.5 teaspoon black pepper freshly ground
0.25 cup green onions sliced, optional garnish

Instructions

Preparation Steps

Preheat oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with butter or nonstick spray.
Squeeze any excess moisture from the thawed hash browns using a clean kitchen towel or paper towels.
Press about 2 tablespoons of the hash browns into the bottom and up the sides of each muffin cup to form a cup shape. Brush the inside of each cup lightly with melted butter.
Bake the hash brown cups for 12 minutes, then remove and gently press again to maintain the cup shape. Return to oven and bake 5 more minutes until edges start to crisp.
In a bowl, whisk together the eggs, milk, salt and pepper. Stir in the shredded cheddar and chopped bacon, reserving a little cheese for topping if desired.
Reduce oven temperature to 375°F (190°C). Spoon the egg mixture into each hash brown cup, filling almost to the top.
Bake for 12–15 minutes, or until eggs are set and the tops are lightly golden. Let cool in the pan for 5 minutes before removing.
Garnish with sliced green onions and serve warm. Store leftovers refrigerated in an airtight container for up to 3 days; reheat in oven or microwave.

Notes

Make ahead: assemble unbaked cups and refrigerate overnight; bake from chilled, adding a few extra minutes. For a vegetarian version omit bacon and add diced bell pepper or spinach.