An egg bakes on a nest of hash browns and is accented with a little bacon and cheese to make these delicious Hash Brown Egg Cups.
Hash Brown Egg Nest Recipe
Only four ingredients mix together to make a super easy breakfast, brunch or snack.
An egg fits perfectly in each cup in the muffin tin on a bed of hash browns. Sprinkling the potato and egg combination with bacon and cheese makes a great protein-packed breakfast or brunch recipe!
We call them Hash Brown Egg Nests, but they are also known as Hash Brown Cups and Hash Browns in a Muffin Tin.
This brunch recipe idea is perfect to serve to overnight guests. The egg and potato cups warm up easily if guests wake up at different times and leftovers reheat well to serve throughout the week.
Similar to our Sausage Hash Brown Casserole and Sausage & Egg Casserole this quick meal option is always popular and a regular on our family menu.
Another of my favorite breakfast foods to serve with this is our Oatmeal Waffles.
Why This Recipe Works:
- Perfect for meal prep because the hash brown egg nests reheat well.
- Portable breakfast muffin cups make it easy to grab the food and go.
- High in protein with an egg, cheese and bacon in each bite.
- A classic combination of our favorite breakfast foods mix together in this hand held meal.
- Hash browns – I like to use a bag of frozen country style shredded hash browns shredded potatoes, but real potatoes can be shredded with a food processor too.
- Eggs – A dozen large eggs works great so you can put one egg in each muffin cup.
- Bacon – We prefer to bake and crumble bacon, but bacon bits work fine to save time and cooked and crumbled sausage is another alternative to add flavor and protein to this grab and go breakfast.
- Cheese – Sharp cheddar adds a stronger accent to the breakfast classic, but your favorite shredded cheese can be used.
- Salt & Pepper – We prefer to use Kosher salt and freshly ground black pepper.
Recipe Tips & Tricks
- If you prefer a scrambled egg taste then use a fork to scramble each egg a bit before topping with meat and cheese.
- Be sure to season the potatoes generously with salt and pepper to enhance the flavors of each hash brown egg cup.
- One to two teaspoons of finely cut veggies like bell peppers, onion and mushrooms can accent each cup. Slices of green onions garnish the the egg nests nicely too.
- Don’t substitute shredded hash browns for cubes as they take longer to cook and this recipe is designed for the smaller, thinner pieces of potato.
How to Make Hash Brown Egg Muffins
Preheat oven to 425°F and generously coat a muffin ting with non-stick cooking spray.
Add frozen hash browns to a medium mixing bowl. Use a clean hand or a spoon to help separate shreds of potatoes.
Season with salt and freshly ground black pepper.
Add shredded cheddar cheese and mix well.
Spoon mixture into muffin tins. The cups should be about half or a little bit more full.
Bake for 15 to 18 minutes in a convection oven until lightly toasty and beginning to brown around the edges.
The frozen potatoes take longer to cook than the eggs, so the point of this step is to partially cook the hash browns.
Crack an egg into each spot in the muffin tin.
Try to avoid getting egg whites on the pan as it will burn and take a little longer to clean up.
Sprinkle a little more shredded cheese and bacon bit or sausage crumbles on top of each egg.
All of the ingredients should still fit inside each cup in the pan.
Turn oven down to 350°F. Bake for an additional 13 to 16 minutes until the eggs have reached your preferred doneness.
Serve warm with a napkin or on a plate with a fork!
More EASY BREAKFAST CASSEROLES:
- Ham, Egg & Cheese Casserole
- Farmhouse Egg & Sausage Bake
- Bacon Breakfast Casserole
- Everything Bagel and Sausage Casserole
Hash Brown Egg Cups
- 12 ounces shredded hash browns
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon vegetable or olive oil
- 1/2 cup shredded sharp cheddar cheese reserve 1/4 c.
- 4 slices bacon chopped or crumbled
- 12 eggs
- Preheat oven to 425°F. Grease 12 muffin tins.
- Mix hash browns, salt, pepper, oil and 1/4 cup of shredded cheese. Divide among 12 cups in muffin tin and press in the bottom. Bake for 15-18 minutes or until just toasty.
- Lower oven temperature to 350°F.
- Crack an egg into each of the cups. Top with bacon and sprinkle with remaining cheese.
- Bake at 350°F for 13-16 minutes (or until the eggs are as firm as you like them). Slide a knife along the edges to remove from pan when cooled.
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Originally shared February 11, 2018 with updates made on June 1, 2023.
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