ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips Highlights
Skip to Content

Hash Brown Breakfast Cups

A fun and easy breakfast dish made with crispy hash browns, fluffy scrambled eggs, and gooey cheese, all baked in a muffin tin.

93% would make again

Under 30 minutes

Hash Brown Breakfast Cups

Under 30 minutes


for 12 cups

  • 20 oz frozen shredded hash brown (565 g), thawed
  • 1 ¼ cups shredded cheddar cheese (125 g), shredded
  • 1 tablespoon olive oil
  • 12 eggs
  • salt, to taste
  • pepper, to taste

Nutrition Info

  • Calories 305
  • Fat 21g
  • Carbs 14g
  • Fiber 1g
  • Sugar 0g
  • Protein 13g

Estimated values based on one serving size.


  1. In a bowl, combine hash browns, one cup of cheddar (100 g), salt, pepper, and olive oil.
  2. Divide hash brown mixture into the cups of a 12-cup muffin tin. Press the hash browns down firmly along the shape of the cups. Bake at 400°F (200°C) for 20 minutes to set the cups.
  3. Crack an egg into each cup and sprinkle some salt, pepper, and the remaining cheddar on top. Bake again at 350°F (180°C) for 13-15 minutes, or until the egg whites have set.
  4. After they have cooled, remove cups by running a knife along their edges. Serve with all the toppings you desire!
  5. Enjoy!
  6. Love this recipe? Download the Tasty app to save it and discover others like it.
Hash Brown Breakfast Cups