Hash brown Egg Cups are perfect for a special brunch, and they are also a great make ahead breakfast for busy mornings.

If you ever have extra baked potatoes leftover from dinner the night before, this recipe is a great way to use them up! I baked a few too many potatoes for dinner the other night, and was thrilled to give them new life with these cute hash brown egg cups. This recipe also works great with frozen hash browns too. The runny egg yolk, crispy bacon with the crunchy hash browns together are a match made in heaven.

Here’s the ingredient lineup:

Ingredients:

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

How to make Hash Brown Egg Cups:

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

My kids just loved these! What is it about anything baked in a cupcake pan becomes instantly cute?! When you spray the pan with cooking spray, these hash brown egg cups come right out. You can bake it a little longer if you prefer a more cooked egg yolk, or if you prefer your egg yolk more on the runny side, 15-ish minutes in the oven is about all you need for this egg perfection. Yum!

Variations to this recipe:

If you prefer scrambled eggs to eggs over medium, you can scramble the eggs in a skillet with a little milk (about 1/2 cup), and season the eggs with salt and pepper before adding to the hash brown cups. You can also try changing things up with the fillings and toppings. Just think of these cups like an omelette. Anything you’d like in an omelette will work with these…here are some ideas:

pepper jack cheese
mozzarella cheese
parmesan cheese
smoked paprika
chili powder
cumin
Fresh Italian Flat Leaf parsley, chopped
cilantro, chopped
sliced pickled jalapeño
ham
sausage
chorizo
diced and sautéed onion and bell pepper

Make ahead:

These make a great grab and go breakfast for busy mornings. They keep on a plate in the fridge wrapped with plastic wrap for serving all week long. Just warm them up in the microwave for 20-30 seconds in the morning.
Here’s a fun video to show you how easy they are to make.

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

Ingredients

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

Instructions

Preheat oven to 425.
Mix together hash browns, cheese, olive oil and salt & pepper.
Spray the cupcake pan with non stick spray. Use a napkin to spread it all around.
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.
Bake for about 15 minutes until the edges of the hash browns have browned and the cheese has melted.
Reduce the heat on your oven to 350.
Crack each egg into each cup and top with the crumbled bacon and season with salt and pepper to taste.
Bake the cups again. This time until the egg whites are set, about 13 to 15 minutes.
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.