Hashbrown Breakfast Cups

These are a brilliant breakfast idea. They are essentially a portable, perfectly portioned breakfast casserole with a crispy hashbrown crust. They are great for meal prep because you can make a batch on Sunday and reheat them throughout the week.

Here is a complete guide to making Hashbrown Breakfast Cups.

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Hashbrown Breakfast Cups

These little cups feature a crispy, golden hashbrown shell holding a soft, baked egg with your choice of fillings. They are gluten-free (depending on your hashbrowns), customizable, and downright delicious.

Yields: 12 cups (standard muffin tin)
Prep time: 20 minutes
Cook time: 30-35 minutes

Ingredients

For the Crust:

• 4 cups (about 20 oz) frozen shredded hashbrowns, thawed

• 3 tbsp melted butter or olive oil

• 1 large egg, beaten

• ½ tsp salt

• ¼ tsp black pepper

For the Filling:

• 6 large eggs

• ¼ cup milk or heavy cream

• Salt and pepper, to taste

• 1 cup cooked breakfast meat (crumbled sausage, bacon, or diced ham)

• 1 cup shredded cheese (cheddar, pepper jack, or Monterey Jack)

• Optional add-ins: Chopped bell peppers, onions, spinach, or jalapeños (sautéed first to remove moisture)

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Instructions

Part 1: Prep the Hashbrown Crust

1. Preheat & Grease: Preheat your oven to 400°F (200°C) . Generously grease a 12-cup muffin tin with butter or non-stick spray. (Don’t skimp on this, or they will stick!)

2. Squeeze the Hashbrowns: This is the most important step. Place the thawed hashbrowns in the center of a clean kitchen towel or several layers of paper towels. Wring and squeeze them tightly over the sink to remove as much excess moisture as possible. Dry hashbrowns = crispy cups. Wet hashbrowns = soggy, steamed cups.

3. Make the Crust Mixture: In a medium bowl, combine the squeezed-dry hashbrowns, melted butter, beaten egg, salt, and pepper. Mix well until everything is coated. The egg helps bind the crust so it doesn’t fall apart.

4. Form the Cups: Divide the hashbrown mixture evenly among the 12 muffin cups (about a heaping ¼ cup per cup). Press the mixture firmly down into the bottom and up the sides of each cup, forming a nest. Use the bottom of a small shot glass or your fingers to compact it well.

5. Pre-Bake the Crust: Bake the empty hashbrown cups for 10-12 minutes, until they are just starting to brown and set. This prevents them from becoming soggy once you add the egg. Remove from the oven.

Part 2: Add the Fillings

1. Lower Oven Temp: Reduce the oven temperature to 350°F (175°C) .

2. Layer: To each pre-baked cup, add a pinch of your cooked meat and a pinch of cheese on top of the hashbrowns. (Putting cheese underneath the egg creates a delicious barrier).

3. Whisk the Eggs: In a measuring cup with a spout, whisk together the 6 eggs, milk, and a pinch of salt and pepper.

4. Pour: Carefully pour the egg mixture into each cup, filling them almost to the top but not overflowing (about 2-3 tablespoons each). The fillings will rise a bit.

5. Top: Sprinkle a little more cheese on top of each cup for a golden, bubbly finish.

Part 3: Bake and Serve

1. Bake: Bake for 15-20 minutes, or until the eggs are set and puffed. A knife inserted into the center of an egg cup should come out clean.

2. Cool (Crucial Step): Let the cups cool in the pan for 5-10 minutes. Run a knife around the edges of each cup to loosen them, then gently lift them out. If you try to take them out immediately, they will fall apart.

3. Serve: Serve warm with hot sauce, ketchup, or a dollop of sour cream.