What are hash brown breakfast egg cups?
How long do egg cups last?
Can egg cups be frozen?
Why you should use defrosted hash browns
Can I use Fresh Potatoes Instead of Frozen Hash Browns?
Tips and Tricks for Making Breakfast Egg Cups
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
- Dairy-Free Yogurt and Granola Breakfast Popsicles
- Vegan Quinoa Breakfast Tacos
- Baked Sweet Potato Breakfast Bowl with Berries
- Sweet Potato, Apple and Sausage Breakfast Hash
- Blueberry Turkey Breakfast Sausage
- Gluten Free Blueberry Muffin Bread
- Vegan Granola Cups with Fruit and Lemon Filling
- Hash Brown Egg Skillet
- Gluten-Free Vegan Sparkling Water Waffles
Hash Brown Breakfast Egg Cups Recipe
Hash Brown Breakfast Egg Cups
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.
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!