Egg Cups with Hash Browns are a quick & healthy breakfast for hectic mornings. Just mix eggs, bacon, and cheese, pour into a muffin tin lined with hash browns, and bake. You can make dozens at a time, eat them fresh or freeze them for a great brown bag it breakfast.
Just take the muffin tin egg bites from the freezer, pop them in the microwave for a minute & voila - a hot breakfast any time you want it!
Is breakfast a challenge at your house on weekday mornings? If you have a husband that likes to sleep late or teenagers, who never seem to want to get up early in the morning, you have the same problem I do.
I am a big believer in starting the day with a good breakfast, so this hash brown cups with eggs recipe had to not only be easy to reheat and delicious but provide much-needed protein and some carbs for a healthy start to the day.
Table of contents
This isn't the first time that I've made a brown bag breakfast for him. He loves my Breakfast Kolaches, Oatmeal Breakfast Cookies, and Chia Seed Protein Bars but this time I wanted something more on the egg side. And this baked hash browns with eggs in muffin tin recipe fit the bill perfectly!
What to Put in Egg Bites
These egg cups with hash browns are so easy to prepare and you can add all your favorite ingredients. Check out ways to change them to make them your family's favorite breakfast.
- Meat Lovers: Exchange the bacon for sausage or ham or use both. You can also opt for Beyond meat.
- Meatless: Go meat-free and use a frozen package of spinach in lieu of bacon. Just thaw and squeeze all the water from it before mixing with the eggs.
- Low cholesterol: Make with just egg whites, using 2 eggs (whites only) for each whole egg needed.
- Vegetable Lovers: Add some sauteed onions and peppers for more of a Spanish omelet flavor.
- Cheesy Egg Muffins: Opt for Gruyere or Pepper Jack instead of cheddar cheese.
- Low Carb: Eliminate the hash browns. Just prepare the oven and pan per step 1 then jump to step 5 and continue on. This is on the order of Starbucks egg bites.
Frequently Asked Questions
They are fairly healthy, especially for a breakfast. They are high in protein, potassium, and calcium and low in sugar. They have 10 grams of carbohydrates which falls in the guidelines of a low-carb diet.
Absolutely! Replace each of the whole eggs with 2 egg whites and bake about 15 minutes or until egg whites are set.
It is not advisable to use paper liners with these egg cups. However, you can use silicone cups or just spray the muffin pan with nonstick spray and the muffins will come right out.
These baked hash browns with eggs take a little longer than just cooking them without the potatoes. The potatoes need about 25 minutes to bake while the eggs themselves take an additional 8-10 minutes.
They will last about 3 days in the refrigerator. If you are going to keep them for longer just freeze them.
Yes, you can! To freeze, wait until the egg muffins are cool, then wrap each individually in plastic wrap. Store in the freezer. When ready to brown bag it for breakfast, take 1 or 2 out of the freezer, unwrap, place on a plate, and heat in microwave for 45-60 seconds or until hot.
How to Make Hash Brown Cups with Eggs
- Gather ingredients and prep muffin tin. (photo 1)
- Mix hash browns with melted butter. (photo 2)
- Press into bottom and up sides of muffin cups maing hashbrown egg nests. (photo 3)
- Bake 15 minutes then remove pan from oven. Press potatoes down more firmly and return to oven to bake 10 minutes more or until potatoes are browned. This step ensures that the hash browns are a little crisp. (photo 4)
- Divide cooked bacon between the 12 cups. (photo 5)
- Scramble eggs with 2 tablespoons milk in a small bowl and season with salt and pepper. You can omit the milk but I think it makes the eggs creamier. (photo 6)
- Pour eggs over bacon. (photo 7)
- Bake for 8-10 minutes or until eggs are done or almost done. (photo 8)
- Remove from oven and top with shredded cheese. (photo 9)
- Set oven to broil and place muffin tin 5"-6" from heat and cook until cheese is melted and slightly browned, about 1-3 minutes. (photo 10)
These hash brown cups with eggs are a great way to provide the family with a healthy, high-protein breakfast all week. They're delicious, satisfying and make a great grab-n-go meal or snack too. Fits low carb and gluten-free diets as well. Enjoy!
More Recipes to Make in Muffin Tins
Banana Pancake Muffins are a quick one-bowl recipe when you don't have time to make pancakes! Lots of yummy banana flavor with the added sweetness of maple syrup for an easy on-the-go breakfast treat.
Apple French Toast Muffins are a simple single-serving of french toast baked in a muffin pan. Drizzle them with maple syrup for the perfect quick fall breakfast.
Baked Pizza Egg Bites from Slow The Cook Down are delicious baked egg bites, topped with pepperoni and mozzarella, and seasoned with tomato and Italian herbs.
Peach Almond Oatmeal Muffins are a healthy breakfast packed full of oatmeal, peaches & almonds. It's the perfect breakfast on-the-go
More Easy Breakfast Recipes
Sausage and Apple Casserole for a hearty fall breakfast.
Overnight Cinnamon French Toast Bake with peaches is great for summer.
Apple Oatmeal Cookies flavored with cinnamon and maple syrup are a tasty fall treat.
Microwave Scrambled Eggs in Mug is great for a fast single-serving breakfast.
Find more quick and easy breakfast recipes here on 2CM!
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Egg Cups with Hash Browns
Ingredients
- 1 package refrigerated hash browns (I like Simply Potatoes Southwest Style)
- ¼ cup butter melted
- ½ pound cooked bacon
- 7 large eggs
- Salt & pepper to taste
- 2 Tablespoons milk
- ¾ cup cheddar cheese shredded
Instructions
- Preheat oven to 400 degrees. Line 12-cup muffin tin with silicone (not paper) cupcake liners. You can also spray a nonstick muffin tin with non-stick cooking spray but the egg bites aren't quite as easy to release from tin.
- Mix hash browns with melted butter and press into bottom and up sides of muffin cups.
- Bake 15 minutes then remove pan from oven. Press potatoes down more firmly and return to oven to bake 10 minutes more or until potatoes are browned.
- When potatoes are done, remove from oven and divide bacon between the 12 cups.
- Scramble eggs with 2 tablespoons milk in a small bowl and season with salt and pepper. (You can omit the milk but I think it makes the eggs creamier.)
- Pour scrambled eggs over bacon.
- Bake for 8-10 minutes or until eggs are done or almost done.
- Remove from oven and top with shredded cheese.
- Set oven to broil and place muffin tin 5"-6" from heat and cook until cheese is melted and slightly browned, about 1-2 minutes.
- Serve hot or let cool, wrap individual in plastic wrap and freeze until ready to use.
- To freeze, wait until cool, then wrap each individually in plastic wrap. Store in freezer. When ready to brown bag it for breakfast, take 1 or 2 out of freezer, unwrap, place on plate and heat in microwave for 45-60 seconds or until hot.
Notes
- Meat Lovers: Exchange the bacon for sausage or ham or use both. You can also opt for Beyond meat.
- Meatless: Go meat-free and use a frozen package of spinach in lieu of bacon. Just thaw and squeeze all the water from it before mixing with the eggs.
- Low cholesterol: Make with just egg whites, using 2 eggs (whites only) for each whole egg needed.
- Vegetable Lovers: Add some sauteed onions and peppers for more of a Spanish omelet flavor.
- Cheesy Egg Muffins: Opt for Gruyere or Pepper Jack instead of cheddar cheese.
- Low Carb: Eliminate the hash browns. Just prepare the oven and pan per step 1 then jump to step 5 and continue on. This is on the order of Starbucks egg bites.
Nutrition
This post has been updated and was first published on October 25, 2015.
