Hashbrown Breakfast Cups (Crispy, Cheesy, and Perfect for Mornings)
If you’re looking for a breakfast that’s easy, customizable, and guaranteed to please, Hashbrown Breakfast Cups are the answer. These individual breakfast cups combine crispy hash browns with eggs, cheese, and your favorite fillings, all baked in a muffin tin for perfectly portioned servings. They’re ideal for busy mornings, brunch gatherings, or meal prep for the week ahead.
What makes hashbrown breakfast cups so popular is their versatility. You can keep them simple with eggs and cheese or load them up with vegetables, breakfast meats, and herbs. Best of all, they’re handheld, freezer-friendly, and feel like a fun upgrade from a standard breakfast plate.
Why You’ll Love Hashbrown Breakfast Cups
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Crispy outside, fluffy inside
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Easy to customize with your favorite ingredients
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Perfect for meal prep and make-ahead breakfasts
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Kid-friendly and crowd-pleasing
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Made with simple, affordable ingredients
Ingredients
This recipe makes 12 breakfast cups.
Hash Brown Base
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3 cups frozen shredded hash browns, thawed
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2 tablespoons olive oil or melted butter
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½ teaspoon salt
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¼ teaspoon black pepper
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½ teaspoon garlic powder (optional)
Egg Filling
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8 large eggs
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¼ cup milk
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1 cup shredded cheese (cheddar, mozzarella, or a blend)
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½ teaspoon salt
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¼ teaspoon black pepper
Optional Add-Ins (choose 1–2)
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Cooked breakfast sausage or turkey sausage, crumbled
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Cooked bacon, chopped
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Diced bell peppers
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Chopped spinach
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Green onions
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Mushrooms, finely chopped
Equipment Needed
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12-cup muffin tin
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Mixing bowls
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Whisk
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Measuring cups and spoons
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Nonstick spray or oil
Step-by-Step Instructions
1. Preheat and Prepare
Preheat your oven to 400°F (200°C). Generously grease the muffin tin with nonstick spray or oil to prevent sticking.
2. Prepare the Hash Browns
Place the thawed hash browns in a clean kitchen towel and squeeze out as much excess moisture as possible. This step is key to getting crispy hash brown cups instead of soggy ones.
Transfer the hash browns to a bowl and mix with olive oil, salt, pepper, and garlic powder.
3. Form the Hash Brown Cups
Divide the hash brown mixture evenly among the muffin cups. Press the hash browns firmly into the bottom and up the sides of each cup, forming a nest shape. Compacting them well helps the cups hold together after baking.
4. Bake the Hash Brown Shells
Place the muffin tin in the oven and bake for 20–25 minutes, or until the hash browns are golden brown and crispy around the edges. Remove from the oven and reduce the temperature to 375°F (190°C).
5. Prepare the Egg Mixture
In a bowl, whisk together the eggs, milk, salt, and pepper until smooth. Stir in the shredded cheese and any optional add-ins you’re using.
6. Fill the Cups
Carefully spoon the egg mixture into each hash brown cup, filling them about ¾ full. Avoid overfilling, as the eggs will puff slightly while baking.
7. Bake Until Set
Return the muffin tin to the oven and bake for 15–18 minutes, or until the eggs are set in the center and lightly golden on top.
8. Cool and Serve
Let the breakfast cups cool in the pan for 5 minutes before removing them. Use a butter knife to gently loosen the edges if needed.
Serving Suggestions
Hashbrown breakfast cups are delicious on their own, but they also pair well with:
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Fresh fruit or fruit salad
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Avocado slices or guacamole
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Salsa or hot sauce
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A side of yogurt or smoothies
They’re perfect for brunch spreads, grab-and-go breakfasts, or even breakfast-for-dinner nights.
Tips for Perfect Hashbrown Breakfast Cups
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Remove excess moisture from hash browns for maximum crispiness
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Use silicone muffin liners for easier removal
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Finely chop vegetables so they cook evenly
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Let the cups rest briefly before removing to help them hold their shape
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Customize flavors by switching cheeses or seasonings
Make-Ahead and Storage
Hashbrown breakfast cups are excellent for meal prep.
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Refrigerator: Store in an airtight container for up to 4 days
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Freezer: Freeze fully cooled cups for up to 2 months
To reheat, microwave for 30–60 seconds or warm in the oven at 350°F (175°C) until heated through.
Variations to Try
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Vegetarian: Spinach, mushrooms, and feta
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Southwest: Pepper jack cheese, bell peppers, and a pinch of chili powder
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Classic: Bacon, cheddar, and green onions
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Lighter option: Use egg whites and reduced-fat cheese
Final Thoughts
Hashbrown Breakfast Cups are the kind of recipe you’ll come back to again and again. They’re crispy, comforting, endlessly adaptable, and easy enough for busy weekdays while still feeling special enough for brunch. Once you try them, they’re sure to become a breakfast staple in your kitchen.