Kid-friendly and packed with the classic breakfast flavors of eggs, bacon, and hash browns, you can make these Hash Brown Egg Cups ahead of time for a quick grab ‘n go breakfast.

You should also try this microwave omelette and breakfast hot pocket recipe!

hash brown egg cups on a dark surface

These egg cups made with frozen hash browns, crumbled bacon, and shredded cheddar pack all of your favorite breakfast flavors into mini, pop-able bites!

This recipe takes less than 30 minutes to prepare, and you can reheat the hash brown egg cups throughout the week for a quick — but filling! — breakfast.

Best of all, you can easily customize the recipe based on your preferences. You can add finely chopped veggies, make them meat-free, use a different type of cheese, and so much more!

Why You’ll Love This Recipe:

  • Fast and easy: the hash brown egg mixture takes about 10 minutes to throw together, then the cups are ready to be baked.
  • Customizable: add your favorite veggies, use sausage instead of bacon, switch out the cheese, and more.
  • Freezer-friendly: the hash brown cups can be frozen for up to 3 months and you don’t need to thaw them before reheating.
overhead view of rows of hash brown egg cups

Ingredients for This Recipe:

  • Eggs: this recipe calls for 6 large eggs.
  • Milk: you may use any dairy or non-dairy milk you like. If using a non-dairy milk, opt for one that’s unflavored and unsweetened.
  • Spices: you’ll need garlic powder, Italian seasoning, salt, and pepper.
  • Bacon: use any kind you like. Cook and crumble the bacon before adding to the egg mixture.
  • Hash browns: I prefer using frozen shredded hash browns. Thaw before using.
  • Cheddar cheese: sharp cheddar is my favorite, but any shredded cheese may be used.

How to Make Hash Brown Egg Cups:

  1. In a large bowl, whisk together the eggs and milk.
  2. Stir in the thawed hash browns, cooked and crumbled bacon, spices, and shredded cheddar.
  3. Pour the mixture into the cavities of a greased mini muffin pan.
  4. Bake just until the tops are set.

Can I Prep These in Advance? 

Yes! These little guys will last up to 3 days in the fridge, but they also freeze well. Reheat them from frozen for 30 to 45 seconds in the microwave.

hash brown cups in rows. the front cup has a bite missing.

Recipe Variations:

  • Bacon: replace with cooked and crumbled breakfast sausage.
  • Cheddar cheese: use another favorite cheese or cheese blend.
  • Add veggies: finely chop and sauté vegetables like bell peppers, onion, or broccoli before adding to the egg mixture.

Tips for Making This Recipe:

  • I used a mini muffin pan, but you can also make these using a regular muffin pan. The cook time will need to be increased, though! 
  • For this recipe, you want to use shredded hash browns, not the kind that are cut into chunks (sometimes they’re labeled as the same thing). 
  • If meal prepping these, let them cool to room temperature before refrigerating or freezing. To freeze, I recommend flash freezing on a parchment-lined baking tray before sealing in a zip-top bag (this prevents them from clumping together!).

Looking for more egg breakfast recipes? I’ve got you covered!

Filled with eggs, cheddar cheese, bacon, and hash browns, these Cheesy Egg and Hash Brown Cups are pop-able, and delicious for a quick breakfast on-the-go!

Cheesy Hash Brown Egg Cups

Yield: 20 cups
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Kid-friendly and packed with the classic breakfast flavors of eggs, bacon, and hash browns, you can make these Hash Brown Egg Cups ahead of time for a quick grab ‘n go breakfast.
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Ingredients
 

  • 6 eggs
  • ⅓ cup milk, (any kind)
  • ½ teaspoon garlic powder
  • ½ teaspoon Italian seasoning
  • 5 slices bacon, cooked and crumbled
  • 1 cup hash browns, thawed
  • ½ cup shredded cheddar cheese
  • Salt and pepper, to taste

Instructions
 

  • Preheat oven to 375°F. Lightly grease a 24-cup mini muffin pan* with non-stick cooking spray. Set aside.
  • In a large bowl, whisk together the eggs and milk. Add garlic powder, Italian seasoning, salt and pepper, bacon, hash browns, and cheese. Stir thoroughly to combine. Pour mixture into mini muffin tin.
  • Bake for about 15-17 minutes, or until middles are set. Remove from oven and let cool for 5 minutes, then remove from muffin tins.
  • Serve immediately or refrigerate until ready to serve.

Notes

*I used a mini muffin pan, but you can also make these using a regular muffin pan. The cook time will need to be increased, though! 
Storage: Egg cups will last for about 3 days, refrigerated, or up two 3 months if frozen.
Serving: 1cup, Calories: 51.15kcal, Carbohydrates: 2.31g, Protein: 3.41g, Fat: 3.1g, Saturated Fat: 1.35g, Cholesterol: 54.44mg, Sodium: 74.74mg, Potassium: 66.36mg, Fiber: 0.17g, Sugar: 0.27g, Vitamin A: 106.17IU, Vitamin C: 0.86mg, Calcium: 34.2mg, Iron: 0.39mg
Cuisine: American
Course: Breakfast
Author: Gayle
Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.