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Crispy Hash Brown Breakfast Cups Recipe with Baked Eggs

Crispy Hash Brown Breakfast Cups

Golden shredded-potato nests are baked in a muffin tin, filled with eggs, and cooked until the whites are set. Cheddar and fresh chives add savory flavor, while bacon, onion, and extra cheese make delicious optional additions.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 50 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Hash Brown Cups
  • 20 ounces Frozen shredded hash browns, completely thawed
  • 1 cup Shredded cheddar cheese
  • 1 tablespoon Olive oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
Egg Filling
  • 12 eggs Large eggs
Garnish
  • 2 tablespoons Fresh chives, chopped
Optional Additions
  • 4 slices Bacon, cooked, drained, and crumbled
  • 1/4 cup Finely diced onion, sautéed or softened
  • 1/4 cup Additional shredded cheese for topping

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C). Generously grease a 12-cup muffin tin, making sure the bottoms, sides, and upper edges of every cup are coated.
  2. Thaw the frozen shredded hash browns completely. Transfer them to a clean kitchen towel or several layers of paper towel, then squeeze firmly to remove as much moisture as possible.
  3. In a large bowl, combine the dried hash browns, shredded cheddar, olive oil, kosher salt, and black pepper. Stir until the seasoning and cheese are distributed evenly.
  4. Divide the potato mixture between the 12 muffin cups, using roughly 1/3 cup per cup. Press the potatoes firmly over the bottom and up the sides to form nests, keeping the layer even rather than excessively thick.
  5. Bake the potato cups for 20–25 minutes, or until the edges are browned and crisp. If using bacon or softened onion, reserve them for the egg-filling stage or topping.
  6. Crack one large egg into each baked hash brown cup. Return the muffin tin to the oven and bake for 10–15 minutes, depending on how firm you prefer the yolks; the whites should be set.
  7. Season the finished cups with additional salt and pepper. Garnish with the chopped chives, and add cooked crumbled bacon, softened onion, or extra cheddar if desired.
  8. Let the breakfast cups rest in the pan for 3–5 minutes. Loosen the edges with a thin spatula or butter knife, then carefully lift each cup from the muffin tin and serve warm.

Notes

Drying the thawed hash browns is essential for crisp potato cups. Use a well-greased nonstick muffin pan or parchment muffin liners designed for high-temperature baking. The eggs continue cooking slightly after removal, so take the pan out when the whites are just set.