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Close up of melted cheese on an egg on layers of hash browns in breakfast cups made in a muffin tin on a white plate with fork.
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Hash Brown Egg Cups

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.
Course Breakfast
Cuisine American
Keyword Hash Brown Cups, Hash Brown Egg Cups
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 cups
Calories 136kcal
Author Jennifer Osterholt

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 136kcal | Carbohydrates: 6g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 173mg | Sodium: 342mg | Potassium: 161mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 288IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 1mg