Hash Brown Breakfast Egg Cups

These breakfast egg cups are naturally gluten free and easily customizable. They're great for easy meal prep throughout the week. Just reheat and eat!
A photo of a muffin tin filled with gluten free hash brown breakfast egg cups topped with bacon, chives and cheddar cheese.
Hash Brown Breakfast Egg Cups are a wonderful breakfast option that the whole family will love. They’re naturally gluten free and can be easily customized to suit your own tastes and preferences.
A photo of a muffin tin filled with gluten free hash brown breakfast egg cups topped with bacon, chives and cheddar cheese.
If you’re looking for an easy grab and go breakfast idea that also works great for brunch with friends, these Hash Brown Breakfast Egg Cups are just what you need! 

These little guys are a meal in one convenient muffin-shaped wonder. They can be refrigerated and kept for a few days, but they are best right out of the oven. These are super easy to put together and I know you could easily customize the recipe with your own toppings. 

What are hash brown breakfast egg cups?

They’re pretty much exactly what they sound like. Hash brown cups filled with an egg and cheddar cheese and then cooked in the oven.
This version also contains some bacon because bacon makes everything better. Though, if you’re vegetarian feel free to leave out the bacon!
Baked eggs are one of my favorite ways to make breakfast for a crowd. You can only fit so many eggs in a skillet at a time. Oven baked eggs in hash browns is an easy solution for that!
If you’re feeding a big crowd for Christmas, Thanksgiving, or family brunch, this is the recipe for you. Plus, they’re great for meal prep throughout the week.

How long do egg cups last?

You can store any egg cups you plan on eating the near future in an airtight container in the refrigerator. These hash brown egg cups stay good in the refrigerator for up to 2-3 days.
I highly recommend reheating these in the oven if you can. Just heat at 350F for 5 or so minutes, until it’s warm throughout.
You can also pop them in the microwave for a minute or so until heated through.

Can egg cups be frozen?

Yes! You can freeze these hash brown egg cups to save for a later date. I love to make a bunch of these at the beginning of the week and freeze half for later.
To freeze the breakfast egg cups, let them cool after baking completely. Then place them on a plate or sheet pan in a single layer and flash freeze for at least an hour. Then you can load them up in an airtight container to eat later.
Just reheat and eat!
A collage of four photos showing the process of making breakfast egg cups with hash browns from pressing the hash browns into the muffin tin, adding an egg and cooked bacon on top, and baking the egg cups with a runny yolk.

Why you should use defrosted hash browns

This recipe calls for your frozen hash browns to be defrosted prior to using. And there’s a good reason for that.
You want the hash browns to press to the sides of the muffin tin to create a crust for the eggs baked in hash browns. If you use frozen hash browns the crust will not stick together as well and get crispy in the oven.
Try to let your hash browns thaw on the counter for 30 to 45 minutes prior to using.
If you’re short on time, you can use frozen hash browns. If doing so, take the hash brown crust out of the oven half way through the bake time and press the hash browns to the sides of the tin with a spoon. This should help it stick together a bit.

Can I use Fresh Potatoes Instead of Frozen Hash Browns?

Yes, you can definitely use fresh potatoes instead of frozen hash browns. I like the ease of using frozen hash browns personally, but I always have a few potatoes laying around so I’ll occasionally use fresh potatoes.
Just peel the potato and grate using a box grater or the grater attachment of your food processor. Squeeze out any extra moisture from the potatoes using a cheese cloth or paper towel.
Then, use the potatoes just as you would the frozen hash browns in this recipe. Easy peasy!
A photo of a muffin tin filled with hash brown egg cups with three egg cups on a plate with a bunch of chives.

Tips and Tricks for Making Breakfast Egg Cups

Follow these tips and tricks to make these hash brown breakfast egg cups perfectly every time!
  • You MUST use enough cooking spray or oil when greasing the muffin tins to make sure the potatoes do not stick to the tin after baking.
  • This recipe is easily customizable. You can use deli meat or cooked sausage instead of bacon. Add additional spices or onions to the potato mixture. The sky is the limit.
  • If you’re dairy free, you can use dairy free shredded cheese in the mixture.
  • If you decide to make this recipe without cheese altogether, you’ll need to add an egg to the potato mixture to get it to stick together. The cheese helps the potatoes to hold.
  • If you prefer, you can use scrambled eggs instead of whole eggs on top of each potato egg cup. Just whisk the eggs in a bowl with some water, salt, pepper, cheese and any other spices you would like.

More Gluten Free Breakfast Recipes You’ll Love

A photo of hash brown breakfast egg cups in a muffin tin topped with bacon, cheddar cheese and chives.

Hash Brown Breakfast Egg Cups Recipe

A photo of a muffin tin filled with gluten free hash brown breakfast egg cups topped with bacon, chives and cheddar cheese.

Hash Brown Breakfast Egg Cups

These breakfast egg cups are naturally gluten free and easily customizable. They're great for easy meal prep throughout the week. Just reheat and eat!
5 from 2 votes
Print Pin Rate
Course: Gluten-Free Breakfast Recipes
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Defrosting Time: 45 minutes
Total Time: 1 hour 30 minutes
Servings: 12 egg cups
Calories: 186kcal
Author: Megan


For the Hash Brown Crust:

  • 20 oz frozen hash browns (defrosted (check label for gluten free))
  • 1/2 cup shredded cheddar cheese
  • 1 tablespoon olive oil (or avocado oil)
  • 1/4 tsp Salt
  • 1/4 tsp pepper

For the Eggs:

  • 12 eggs
  • 6 slices bacon (cooked)
  • 1/4 cup shredded cheddar cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons fresh chives (or green onions, finely chopped)


  • Preheat the oven to 425 degrees.
  • Generously grease the muffin tin with cooking spray or use a paper towel and vegetable/olive oil to liberally wipe the cups.
  • In a mixing bowl, throw in the defrosted hash browns, shredded cheddar, olive oil, and salt and pepper. Mix to combine.
  • Add the hash brown mixture to the muffin tim and fill up 12 cups evenly. The potatoes will cook down. Press the potatoes to the bottom and sides of the muffin tin. 
  • Place the potatoes in the oven and cook for 20-22 minutes or potatoes are a light golden brown. 
  • While the potatoes are cooking, roughly chop up your cooked bacon. 
  • Once the potatoes are ready, take the potatoes out and lower the oven temperature to 375 degrees.
  • Add about 1/3 of the bacon on top of the potatoes. 
  • Now crack an egg in each of your cups, top with the remaining bacon, and sprinkle the remaining cheese on each cup. 
  • Place the muffin tin back in the oven (at 350 degrees) and cook for 10-12 minutes depending on how firm or runny you want your eggs. Cook until the egg whites are completely opaque. 
  • When the eggs are done, remove the pan from the oven and use a knife to loosen the egg cups from the sides of the muffin tins.
  • Sprinkle with salt, pepper and fresh chives or green onion. 


Serving: 12egg cups | Calories: 186kcal | Carbohydrates: 8g | Protein: 9g | Saturated Fat: 4g | Cholesterol: 178mg | Sodium: 286mg
Tried this Recipe? Tag me Today!Mention @ADashofMegnut or tag #adashofmegnut!

This post was originally written on July 11, 2012 and updated as of July 1, 2019 with new photos, recipe and tips and tricks to help you make these Hash Brown Breakfast Egg Cups perfectly every time!

about megan

I’m Megan

A gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let’s make gluten-free stress free together! Read more…

5 from 2 votes (1 rating without comment)

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One Comment

  1. 5 stars
    I used breakfast sausage and scrambled 8 eggs with some 1/2 and 1/2. I sauted some green onions and red pepper with the sausage. These turned out great! I baked them 10 minutes but I would go the whole 12 minutes next time. I will definitely make these again! I also used the refrigerated hash browns instead of frozen.