Baked Breakfast Hashbrown Egg Cups are the perfect solution for a filling breakfast that you can make ahead of time. These egg cups are great for your weekend meal prep, ensuring you have a tasty and satisfying start to your day all week long. With a blend of hashbrowns and eggs, they offer both convenience and flavor in every bite.
Looking for more breakfast inspiration? How about these baked banana oatmeal bars? Or did you know you can also make overnight oats with instant oats- these are so simple! Or these sausage and hash brown bites are also a great option.
Best tips
While these cups are a pretty simple to make, let me share some quick tips to ensure success.
- They are easiest to remove when they are hot, don’t let them cool in the pan.
- I find it easiest to get them from the pan after running a knife around them, then loosing them from the bottom. It might take a little twisting and turning, but they will come out with little left behind this way.
- Be sure to use a pan-release spray, this is not the same as oil.
- If you want to be sure they will come out in the easiest way, use silicone muffin cups.
- You can make these into mini muffins, but it is a bit of a pain.
- Any vegetables you like can be use in this recipe- just be sure they are lower moisture veggies, so the cups don’t get soggy.
- No need to thaw the frozen hashbrowns, simply add them to the cups.
- These can be stored for up to 5 days in the fridge. Let them cool completely, then store them in an airtight container.
Ingredients
- Frozen hash browns- as noted above, no need to thaw them.
- Vegetables of choice- I used red bell pepper and onions. I also like using chopped spinach, zucchini, and broccoli.
- Meat of choice- In mine, I used chopped ham, but you can also use any type of breakfast meat you like- cooked bacon, sausage, etc.
- Eggs- large eggs.
- Milk- for the egg mixture
- Salt, pepper, cajun seasoning
- Cheese- optional, I used feta, but cheddar or gruyere is delicious as well.
How to make
Start by spraying your muffin tin with pan release. Press ⅓ cup of frozen hash browns into the each hole, bringing the hash browns up the side. Don’t stress about getting this perfect, they will heat and up and slide down a bit while they are baking anyway. Move them to the oven and bake for 20 minutes.
While they are baking, prep the eggs by mixing them together with the milk and seasoning. Chop the vegetables and cook the meat as well if you are using it.
When the hash browns have baked, add in a few tablespoons of vegetables and meat to each cup. On top of this, pour in ¼ cup of the egg mixture. Top with cheese if you like.
Reduce the heat in the oven and bake for another 15-20 minutes until the eggs are lightly set. Remove the pan from the oven and carefully take the egg cups from the pan. Remember to run a knife around them and loosen the bottom as well before trying to take them out.
Let them cool thoroughly before storing.
You can never have too many potato recipes
- Boursin mashed potatoes
- Praline sweet potatoes recipe
- Cajun mashed potatoes
- No mayo potato salad
- Zucchini potato fritters
- Potato and gruyere galette
Baked Breakfast Hashbrown Egg Cups
Ingredients
- 30 ounce shredded frozen hash browns you won't use all these and will have leftovers.
- 1 cup finely chopped vegetables- I used bell peppers and onions
- 1 cup chopped meat- ham, sausage or bacon
- ½ cup cheese- optional
- 10 large eggs
- 3 tablespoons milk
- 1 ½ teaspoons salt
- ½ teaspoon cajun seasoning
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 400 degrees.
- Start by spraying your muffin tin with pan release. Press ⅓ cup of frozen hash browns into each hole, bringing the hash browns up the side. Don’t stress about getting this perfect, they will heat up and slide down a bit while they are baking anyway. Move them to the oven and bake for 20 minutes.
- While baking, prep the eggs by mixing them with the milk and seasoning. Chop the vegetables and cook the meat as well if you are using it.
- When the hash browns have baked, add in a few tablespoons of vegetables and meat to each cup. On top of this, pour in ¼ cup of the egg mixture. Top with cheese if you like.
- Reduce the heat in the oven and bake for another 15-20 minutes until the eggs are lightly set. Remove the pan from the oven and carefully take the egg cups from the pan. Remember to run a knife around them and loosen the bottom as well before trying to take them out.
- Let them cool thoroughly before storing.
Arthur in the Garden! says
Lovely!
admin says
They are a fun way to serve potatoes!