Hash Brown Egg Cups

These delicious and flavorful Hashbrown Egg Cups are moist, soft, easy to eat without utensils, and makes a perfect grab-n-go breakfast!

Eggs mixed with bacon bits, cottage cheese, and Colby jack cheese are baked on a bed of shredded hash browns, creating a satisfying hash brown cups that are flavorful and delicious!

Why I Love These Hash Brown Egg Bites

These hash brown egg cups are very similar to my Cottage Cheese Egg Bites with the addition of hash brown potatoes.

Like the cottage cheese egg bites, this recipe also incorporate cottage cheese in the egg mixture, which is secret to create a soft and moist texture in the egg bites.

Hash brown egg cups are baked in the oven in 12-cup muffin or cupcake pan. This method of baking individual eggs is so easy and quick to make little bite-size breakfast or snacks and let me tell ya…i am obsessed!

Not only is baking a dozen eggs with hash brown and bacon bites all at once save so much time, the eggs are also loaded with bacon and cheese and the product is incredibly flavorful, fluffy and light, not dry, blend or soggy, every single time!

One of my biggest complaints about egg bites for the most part is that it can be rubbery and blend…but I promise you I made sure it wasn’t that case with this particular recipe! The ingredients incorporated makes it super soft and flavorful.

Lastly, one of the many reasons I love our hash brown egg cups is because you can make ahead and reheat them in the microwave and they taste almost as good as freshly made. It’s so convenient and perfect for busy mornings.

Ingredients

Here are all the key ingredients you will need to make these delicious bacon hash brown egg cups:

• Shredded hash browns – we are using frozen or refrigerated hash browns for the ease of it all. They will need to come to a defrost before cooking. Alternatively, you can also shred fresh potatoes but this is much more tedious and takes longer.
• Eggs – a key ingredient! Obviously…
• Cottage cheese – I like using cottage cheese in my egg bites because it has a less greasy/ heavy taste. It also adds more protein to this dish without overpowering the flavors. Greek yogurt works as well.
• Bacon bits – to make our lives easier, just grab a bag of raw bacon pieces. It saves so much time. You can also cook bacon in the oven or on the stovetop and chop them up into smaller pieces.
• Shredded cheese – use mild cheese such as Colby jack, Monterey jack or mozzarella. This will add moisture and cheesiness.
• Salt and black pepper – using salt to open up the flavors. Feel free to adjust the level of salt to your liking.

How to make Hashbrown Egg Cups?

Let’s get into how to make these delicious hash brown breakfast egg cups!

Like our Cheesy Bacon Potato Casserole recipe, we are using hash browns that comes in a bag and sometimes they are ‘slightly’ seasoned. Using ready shredded hash browns makes the process of making these egg bites so much easier.

Preparing the hash brown: I highly recommend getting the frozen or refrigerated shredded hash browns. If frozen, bring hash browns to a thaw (I use the microwave) beforehand.

If hash brown is wet, use a paper towel to soak up the moisture. Get the hash browns as dry as you can.

Grease each muffin cup then line hash brown around each of the cups in the muffin pan.

Making the egg mixture: In a bowl, combine eggs, cottage cheese, Colby jack cheese and your choice of meat, salt and pepper. Mix it well together to make sure it’s nice and creamy.

You can also use different types of cheese or meat to accompany the hash brown.

Assembling hash brown cup: pour egg mixture into each muffin cup lined with hash browns.

Baking egg bakes: Bake the hash brown egg bites in the oven at 350℉ for 25 minutes.

Remove and cool: Remove from oven and let it cool for a few minutes. Gently use the top of a knife to trace the edges of the egg bites to flip and remove from pan.

Carefully remove hash brown egg cups from the muffin pan. You want to do this gently and carefully so muffin dint tear and it stays pretty 🙂

Lastly, serve and enjoy them!

Save it for later: Alternatively, you can also refrigerate or freeze them for later. One of the awesome things about hash brown egg cups is that is keeps and reheat really well and is great for meal prep.

Tips and Tricks

Here are a few tips and tricks to ensure success when making hash brown egg cups:

• Defrost hash brown potatoes and remove moisture: If potatoes are frozen, make sure to bring to a defrost before using. If potatoes are wet, use a paper towel to soak up moisture from the potatoes.
• Prevent sticking: to prevent hash brown egg cups from sticking when baking, make sure to generously grease each muffin cup before adding hash brown. You can also use a silicone muffin tin to prevent the egg bites from sticking.
• Vary your ingredients: feel free to experiment with additional ingredients in your egg bites like sausage, ham, spinach, bell peppers, or a different shredded cheese.
• Remove promptly: after baking, let it cool for a few minutes but not longer than that or it will stick. Use the top of a knife to trace the edges of the egg bites to flip and remove from pan.

Storage and Reheating

After hash brown egg cups are completely cool, store them in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

To reheat, simply reheat in the microwave.

Frequently Asked Questions

DID YOU ENJOY THIS RECIPE? Please comment below and give us a 5-star rating! This will help others find this recipe on Google and Pinterest. We very much appreciate your help! 🤍

Delicious Breakfast and Brunch Recipes

• Pumpkin Banana Bread
• Cream Cheese French Toast Casserole
• Biscuits and Sausage Gravy
• Asparagus and Ham Quiche
• Banana and Date Muffins