If you’re looking for a breakfast treat that’s both hearty and irresistibly charming, you have to try this Hash Brown Egg Cups Recipe. These little golden nests of crispy hash browns cradle a rich, cheesy egg custard that’s wonderfully satisfying and perfect for sharing. Whether you’re serving up a weekend brunch or prepping breakfast for the busy week ahead, these egg cups bring a perfect balance of crunchy texture and creamy cheesy goodness that’s guaranteed to become a new favorite.
Ingredients You’ll Need
The beauty of this Hash Brown Egg Cups Recipe lies in its simplicity. Each ingredient plays a vital role — from the crispy hash browns that provide a crunchy base to the velvety cottage cheese and sharp cheddar that add creamy texture and bold flavor.
- 20 oz refrigerated hash brown potatoes: The foundation of your cups, they crisp up beautifully for a satisfying crunch.
- 8 eggs: The protein-packed heart of the dish that sets perfectly inside the crispy potato shell.
- 1 1/4 tsp salt: Just enough to enhance every flavor without overpowering.
- ½ cup cottage cheese: Adds a creamy, tangy richness that keeps the eggs tender.
- 1 cup freshly grated sharp cheddar cheese: Melts into gooey pockets of sharpness that contrast perfectly with the potatoes.
How to Make Hash Brown Egg Cups Recipe
Step 1: Prep Your Oven and Muffin Tin
Start by heating your oven to 400 degrees and generously spraying a muffin tin. Spraying each cup directly ensures the hash browns won’t stick, making removal a breeze and keeping the egg cups intact.
Step 2: Form the Potato Base
Divide your hash browns evenly between the muffin cups and press them down until each is about three-quarters full. This creates a sturdy, crispy shell to hold the egg mixture later on. Don’t worry about perfect shaping — a rustic touch adds character!
Step 3: Bake the Hash Browns
Pop your pan into the oven for 25 minutes at 400 degrees so the hash browns start browning around the edges. This step guarantees that wonderful crunch everyone will love.
Step 4: Whisk Together the Egg Mixture
While the hash browns bake, whisk your eggs with the salt and cottage cheese until smooth, then fold in the freshly grated cheddar. This creamy mixture will be the luscious filling inside your crispy potato nests.
Step 5: Lower Oven Temperature and Add Egg Mixture
Take the muffin tin out and reduce the oven temperature to 350 degrees. Remember, do not press down the hash browns again—that gentle fluffiness is the secret to contrasting textures. Pour the egg mixture evenly over each cup, letting it seep into every crevice.
Step 6: Bake Until Set
Bake your egg cups for 17 to 19 minutes at 350 degrees until the eggs have set beautifully. The tops should look firm but moist, inviting you to dig in.
Step 7: Cool and Remove Carefully
Use a mini rubber spatula to carefully lift the cups out of the muffin tin and set them on a wire rack to cool just slightly before serving. This helps them firm up so they hold together perfectly.
How to Serve Hash Brown Egg Cups Recipe
Garnishes
The perfect garnish elevates your egg cups from simple to spectacular. Sprinkle freshly chopped chives or parsley over the top for a burst of color and freshness. A dollop of sour cream or a drizzle of hot sauce adds extra creaminess or a little kick, depending on your mood.
Side Dishes
These egg cups shine on their own but pairing them with fresh fruit or a crisp green salad makes for a well-rounded meal. Try serving alongside roasted tomatoes or steamed asparagus for a splash of vibrant veggies.
Creative Ways to Present
For a delightful brunch spread, lay the egg cups out on a wooden board surrounded by small bowls of avocado slices, salsa, and mini bell peppers. Or wrap each cup individually in a lettuce leaf for portable breakfast bites that are perfect for picnics or grab-and-go mornings.
Make Ahead and Storage
Storing Leftovers
Leftover Hash Brown Egg Cups Recipe bites keep well covered in the fridge for up to three days. Store them in an airtight container, and they’ll stay moist without losing their signature crisp edges.
Freezing
If you want to make a batch ahead, you can freeze these cups after baking. Wrap each cup tightly in plastic wrap and place in a freezer-safe container or bag. They’ll hold their flavor and texture for up to a month.
Reheating
Reheat your frozen or refrigerated egg cups in the oven at 350 degrees for about 10–15 minutes or until warmed through. This method revives their crispy edges and gooey interior better than a microwave.
FAQs
Can I use frozen hash browns instead of refrigerated?
Yes, but make sure to thaw and squeeze out excess moisture before pressing them into the muffin tin to avoid sogginess.
Can I add vegetables or meat to this recipe?
Absolutely! Diced bell peppers, spinach, cooked bacon, or sausage bits work wonderfully mixed into the egg mixture for extra flavor and nutrition.
What kind of cheese works best in this recipe?
Sharp cheddar is classic for a reason, but you can experiment with mozzarella for mild creaminess or pepper jack for a spicy twist.
How do I prevent the hash browns from sticking to the pan?
Be generous with cooking spray or even lightly grease the pan with butter or oil. A non-stick muffin tin helps too.
Are Hash Brown Egg Cups Recipe good for meal prep?
Definitely! Their portability and storage ease make them perfect for prepping breakfasts that can be quickly grabbed during a busy week.
Final Thoughts
This Hash Brown Egg Cups Recipe is truly a breakfast game-changer. With a perfect balance of crispy, creamy, and cheesy, it’s fun to make and even better to eat. Whether you’re cooking for a crowd or just treating yourself, these egg cups will brighten your mornings and keep everyone asking for seconds. Give them a try—I promise you’ll want to make them again and again!
Print
Hash Brown Egg Cups Recipe
- Total Time: 53 minutes
- Yield: 12 servings
Description
These Hash Brown Egg Cups are a delicious and satisfying breakfast treat. Crispy on the outside from baked hash browns and filled with a creamy mixture of eggs, cottage cheese, and sharp cheddar cheese, they’re perfect for meal prep or a hearty morning meal. Baked to perfection in a muffin tin, these cups combine savory flavors and convenient single servings.
Ingredients
Hash Brown Base
- 20 oz refrigerated hash brown potatoes
Egg Mixture
- 8 eggs
- 1 1/4 tsp salt
- ½ cup cottage cheese
- 1 cup freshly grated sharp cheddar cheese
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 400 degrees Fahrenheit and thoroughly spray a muffin tin with cooking spray, ensuring each cup is well coated to prevent sticking.
- Form Hash Brown Cups: Evenly distribute the refrigerated hash brown potatoes into each muffin cup, pressing down firmly so that each cup is about three-quarters full.
- Bake Hash Browns: Bake the hash browns at 400 degrees Fahrenheit for 25 minutes, or until they start to brown around the edges, developing a crispy texture.
- Prepare Egg Mixture: While the hash browns bake, whisk together the eggs, cottage cheese, and salt in a large liquid measuring cup. Then, fold in the freshly grated sharp cheddar cheese until evenly combined.
- Lower Oven Temperature: Remove the hash brown cups from the oven and reduce the oven temperature to 350 degrees Fahrenheit.
- Fill with Egg Mixture: Without pressing the hash browns down again, pour the egg mixture evenly over the baked hash brown cups, allowing the mixture to settle between the layers.
- Bake Egg Cups: Return the muffin tin to the oven and bake at 350 degrees Fahrenheit for 17-19 minutes, or until the egg mixture is fully set.
- Cool and Remove: Use a mini rubber spatula to carefully remove the egg cups from the muffin tin and transfer them onto a wire cooling rack before serving.
Notes
- Do not press the hash browns down again after baking, as this changes the texture of the cups.
- Ensure the muffin tin is well greased to prevent sticking and make removal easier.
- These egg cups can be stored in the refrigerator for up to 3 days and reheated for a quick breakfast.
- Feel free to add cooked bacon, ham, or chopped veggies to customize the egg cups.
- Using sharp cheddar cheese gives a nice tangy flavor, but you can substitute with your favorite cheese.
- Prep Time: 10 minutes
- Cook Time: 43 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
