Cheesy Hash Brown Cups with Baked Eggs Recipe
These Cheesy Hash Brown Cups with Baked Eggs are a delightful breakfast or brunch treat, combining crispy hash browns and melted cheddar cheese baked into cups, then filled with perfectly baked eggs. Topped with fresh chives, they are easy to make in a muffin tin and impressively delicious.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Hash Brown Cups
- 1 (20-oz.) package refrigerated hash browns
- 2/3 cup shredded cheddar cheese
- 5 Tablespoons unsalted butter, melted
Eggs
- 12 large eggs
- Salt, to taste
- Black pepper, to taste
- Chopped fresh chives, for serving
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 400°F (205°C). Grease a 12-cup muffin tin thoroughly with cooking spray or melted butter to prevent sticking.
- Mix Hash Brown Ingredients: In a medium bowl, combine the refrigerated hash browns, shredded cheddar cheese, and melted butter. Stir well until all ingredients are evenly mixed.
- Form Hash Brown Cups: Divide the hash brown mixture among the 12 muffin cups, filling each cup very full as the mixture will shrink while baking. Press the hash browns firmly into the bottoms and up the sides of each muffin cup to form a cup shape.
- Bake Hash Brown Cups: Place the muffin tin in the oven and bake the hash brown cups for 25 minutes until they are set and lightly golden.
- Create Space for Eggs: Remove the muffin tin from the oven. Using a dry measuring cup or spoon, gently press down the centers of the hash brown cups to create room for the eggs without breaking the sides.
- Add Eggs and Season: Crack one large egg into each hash brown cup. Sprinkle each egg with salt and black pepper to taste.
- Bake Eggs Inside Hash Browns: Return the muffin tin to the oven and bake for an additional 12 to 15 minutes, or until the eggs reach your preferred level of doneness (12 minutes for runny yolks, longer if firmer eggs are desired).
- Cool and Serve: Once baked, remove the muffin tin from the oven and allow the cups to cool in the tin for at least 10 minutes. Run a sharp knife around the edges of each cup to loosen them. Carefully remove the cups from the tin, garnish with chopped fresh chives, and serve warm.
Notes
- Refrigerated hash browns are a convenient option, but you can also use frozen hash browns—just thaw and drain excess moisture before use.
- Customize the cheese by using your favorite variety such as Monterey Jack or mozzarella for different flavors.
- For a low-carb version, reduce the amount of cheese or substitute with a low-fat cheese.
- To ensure even baking, try not to overfill the muffin cups beyond the top as the mixture will shrink while cooking.
- Letting the cups cool before removing them helps maintain their shape and prevents breaking.
- Add cooked bacon, sausage, or bell peppers in the hash brown mixture for additional flavor.
Keywords: hash brown cups, baked eggs, cheesy breakfast cups, breakfast muffin tin recipe, oven-baked eggs, easy breakfast recipe, cheesy hash browns
