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Hash Brown Egg Cups

Hash Brown Egg Cups are a great way to feed a crowd for brunch or they are a good make ahead breakfast for busy mornings.

Author Kami | NoBiggie.net


  • 15 oz. frozen shredded hash browns thawed OR 6 baked russet potatoes, peeled and grated
  • 1 1/2 cup cheddar cheese grated
  • 1 tablespoon olive oil
  • 12 medium eggs
  • salt and pepper to taste
  • 3 slices cooked bacon crumbled to bits
  • 4 basil leaves sliced thin *optional


  1. Preheat oven to 425.
  2. Mix together hash browns, cheese, olive oil and salt & pepper.
  3. Spray the cupcake pan with non stick spray. Use a napkin to spread it all around.
  4. Add 1/4 cup of the hash brown mixture into each cup. Press the mixture down into each cup with your fingers, to form the shape of the hash brown cups.
  5. Bake for about 15 minutes until the edges of the hash browns have browned and the cheese has melted.
  6. Reduce the heat on your oven to 350.
  7. Crack each egg into each cup and top with the crumbled bacon and season with salt and pepper to taste.
  8. Bake the cups again. This time until the egg whites are set, about 13 to 15 minutes.
  9. Remove the pan from the oven and let them cool. Top with the sliced basil leaves. Gently remove each one from the pan. Serve warm.