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My kids came up with the name “Hash Brown Cheesy Cups,” but the recipe is from my childhood. My mom used to make them for my brother and me, and now I make them for my kiddos. Needless to say, they are a family favorite! They use just four ingredients, plus salt and pepper, and bake in a muffin tin, so cleanup is easy.
❤️ Why You’ll Love This Hash Brown Cheesy Cups Recipe
These crispy little cups of cheese, eggs, and potatoes are a crowd-pleaser and one I love making for my family on the weekends. They reheat well, so they’re fantastic to have in the fridge for fast breakfasts during the week.
These cheesy hash brown cups with frozen hash browns are easy to prepare and yummy. Plus, both my kids like them. That’s my favorite kind of recipe. 😂
🥔 Cheesy Hash Brown Cups Ingredients
- 🥔 Hash Browns: Thaw the frozen hash browns in the refrigerator before mixing them with cheese and butter.
- 🧀 Cheese: I like shredded cheddar cheese, but any kind will work.
- 🧈 Melted Butter helps everything stick together.
- 🥚 Eggs bake in less time than the potatoes, so you’ll crack them into the muffin tin two-thirds of the way through.
- 🧂 Salt and Pepper season the eggs.
👩🍳 How to Make Hash Brown Cheesy Cups
- Make the Potato Mixture: Combine the thawed hash browns, cheese, and butter in a bowl.
- Make the Nests: Put some of the hash browns in each cup of the greased muffin pan and push it up the sides to make a nest. Bake at 400°F for 20 minutes and then remove from the oven.
- Crack the eggs into each muffin cup and season with salt and pepper. Bake for another 10 minutes and let cool before removing from the pan.
📹 Watch me make these hash brown egg cups here.
🪄 Tips and Tricks
If you’re concerned about your egg bites sticking to the muffin tin, you can line your pan with parchment paper liners or use a silicone muffin pan.
🗒 Variations
- Meat: Add cooked crumbled bacon, ham, or breakfast sausage to the hash brown cups before adding the eggs.
- Seasoning: Add a variety of seasoning to the eggs. Chili powder, cumin, paprika, dried herbs, and onion powder are some yummy ideas!
🗒 Substitutions
- Potatoes: Swap hash browns with shredded sweet potatoes. You can use a food processor with a shredding disc attachment to make the process faster.
- Cheese: Replace cheddar with shredded mozzarella, Swiss, or Monterey Jack. The possibilities are endless!
- Eggs: Feel free to use just egg whites or yolks.
- Dairy-Free: Use dairy-free butter (Miyoko’s oat milk butter is my favorite). For the cheese, omit it or substitute a dairy-free alternative.
- Seasoning: Sub salt and pepper with everything bagel seasoning, garlic salt, or seasoning salt.
- Spiciness: Add red pepper flakes for a spicy kick.
🍽️ Best served with
These easy hash brown cheesy cups are filling by themselves for a quick breakfast. If you’re making them on a weekend, you could add my favorite fruit salad.
👝 How to Store Hash Brown Cups
Store the hash brown egg cups in the refrigerator for three days and microwave them until warm. I don’t recommend freezing them because the eggs don’t hold up well.
🤔 Common Questions
Yes, you’ll need to thaw the hash browns before mixing them with butter and cheese. The easiest way is to put them in the refrigerator the day before making them. If you forget, place the potatoes in a bowl and let them sit at room temperature until thawed. Drain any liquid before cooking with them.
You can try, but if the scrambled eggs seep through the hash browns, they may burn on the bottom.
You may have baked the eggs too long if they are rubbery. Keep an eye on them if your oven runs hotter.
Hash Brown Cheesy Cups
Equipment
- Muffin tin
Ingredients
- 20 ounces frozen hash browns, thawed
- ⅔ cup shredded cheddar cheese, or whatever cheese you want
- 4 tablespoons unsalted butter, melted
- 12 large eggs
- Salt
- Black pepper
Instructions
- Preheat the oven to 400°F. Spray a muffin tin with oil.
- In a bowl, combine thawed hash browns, shredded cheddar cheese, and melted butter.
- Put the shredded potato mixture into the greased muffin tin in the shape of a nest (push some potatoes up the sides of the muffin cup).
- Bake for 20 minutes and remove the pan from the oven.
- Crack the eggs on top of the hash brown nests and sprinkle with salt and pepper. Bake for 10 minutes until the eggs are set.
- Remove from the oven and let them cool for 10 minutes.