Hashbrown Breakfast Cups
Hashbrown Breakfast Cups are the ultimate grab-and-go breakfast — crispy, cheesy, and loaded with hearty flavor. These little golden cups are made from shredded hash browns, filled with eggs, cheese, and your choice of ham, sausage, or bacon, then baked to perfection.
They’re ideal for busy mornings, brunch gatherings, meal prep, or even breakfast-for-dinner nights. Easy to customize and freeze-friendly, these savory breakfast bites make mornings a lot more delicious and convenient.
Why You’ll Love Hashbrown Breakfast Cups
There’s a reason these breakfast cups are a fan favorite:
- Crispy on the outside, fluffy inside: The hash browns bake into a perfectly golden crust.
- Protein-packed and satisfying: Eggs, cheese, and meat make this a filling start to your day.
- Make-ahead friendly: You can prep, bake, and freeze them for effortless breakfasts all week.
- Customizable: Add veggies, spices, or your favorite toppings for endless variations.
- Perfect for crowds: Great for brunches, parties, or kids who love mini meals.
Ingredients
To make these delicious breakfast cups, you’ll need:
- 4 cups frozen hash browns, thawed
- 1 cup diced ham, cooked sausage, or crumbled bacon
- 3 tablespoons butter, melted
- 7 large eggs
- ¼ cup milk
- 1 ½ cups shredded cheddar cheese
- Salt and pepper, to taste
- Nonstick cooking spray or oil, for greasing the muffin tin
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with nonstick spray or butter to prevent sticking.
2. Prepare the Hashbrown Base
In a large mixing bowl, combine the thawed hash browns with melted butter, a little salt, and pepper. Toss well to coat evenly.
3. Form the Hashbrown Cups
Divide the hash brown mixture evenly among the muffin cups, pressing the potatoes firmly along the bottom and up the sides to create small “nests.” Make sure there’s a slight hollow in the center for the filling.
Place the muffin tin in the oven and bake for 15–20 minutes or until the edges of the hash browns turn golden and crispy.
4. Make the Egg Mixture
In a separate bowl, whisk together the eggs, milk, and a pinch of salt and pepper. Stir in the diced ham (or sausage/bacon) and 1 cup of the shredded cheese, reserving the rest for topping.
5. Fill and Bake
Remove the baked hashbrown shells from the oven. Pour the egg mixture evenly into each cup, filling them about three-quarters full. Sprinkle the remaining cheese over the top of each one.
Return the muffin tin to the oven and bake for 12–15 minutes, or until the eggs are set and the tops are golden and bubbly.
6. Cool and Serve
Let the breakfast cups cool in the pan for 5 minutes before gently loosening them with a knife or spatula. Serve warm, or let them cool completely for meal prep storage.
Tips for Perfect Hashbrown Breakfast Cups
- Thaw completely: Make sure your hash browns are thawed and well-drained so they crisp up properly.
- Press firmly: Compact the hash browns well into the cups to form sturdy shells.
- Don’t overfill: Leave a little space at the top to prevent overflowing as the eggs puff during baking.
- Add veggies carefully: If you’re adding watery vegetables like tomatoes or spinach, sauté them first to remove excess moisture.
- Grease generously: A good coat of oil or spray helps prevent sticking and ensures a clean release.
Flavor Variations
Once you’ve mastered the classic version, try mixing it up with these tasty twists:
- Veggie Delight: Add sautéed bell peppers, onions, mushrooms, and spinach.
- Spicy Kick: Mix in diced jalapeños, pepper jack cheese, or a dash of hot sauce.
- Southwestern Style: Add black beans, corn, green chilies, and a sprinkle of taco seasoning.
- Italian Style: Use mozzarella, Italian sausage,
