If you’re searching for a fun and delicious breakfast twist, look no further than the Cheesy Hash Brown Cups with Baked Eggs Recipe. This dish takes crispy, golden hash browns loaded with melty cheddar cheese and transforms them into perfectly portioned cups that cradle a baked egg right in the center. Imagine biting into a crispy, cheesy exterior with a warm, runny yolk in every single cup! It’s a crowd-pleaser that’s as visually appealing as it is comforting, making mornings instantly brighter and more memorable.
Ingredients You’ll Need
You’ll be amazed at how such simple ingredients come together to create an unforgettable breakfast experience. Each one plays a crucial role: from the tender hash browns providing the crispy base, to the sharp cheddar cheese adding a creamy richness, and the eggs making it hearty and satisfying.
- 1 (20-oz.) package refrigerated hash browns: These form the perfect crispy, golden base that’s ready to crisp up in your oven without extra prep.
- 2/3 cup shredded cheddar cheese: Sharp, melty cheddar gives the cups incredible flavor and gooey texture.
- 5 Tablespoons unsalted butter, melted: Adds buttery richness that helps bind the hash browns and enhances crispiness.
- 12 large eggs: The star ingredient, baked right inside the cups for that creamy, indulgent runny yolk (or fully cooked, if you prefer).
- Chopped fresh chives, for serving: A fresh, slightly oniony garnish that adds brightness and a pop of color.
How to Make Cheesy Hash Brown Cups with Baked Eggs Recipe
Step 1: Prep the Muffin Tin
Begin by preheating your oven to 400°F and greasing a muffin tin generously with cooking spray or melted butter. Properly greasing ensures your hash brown cups release easily after baking, preserving their perfect shape.
Step 2: Mix the Hash Browns and Cheese
In a medium bowl, combine the refrigerated hash browns with the shredded cheddar cheese and melted butter. Mixing these together ensures every bite is packed with gooey cheese and rich butter flavor, while the butter helps the hash browns crisp beautifully in the oven.
Step 3: Form the Cups
Divide the hash brown mixture evenly among the 12 muffin cups, filling each one generously. Press the potatoes firmly into the bottom and up the sides of each cup—remember, the mixture will shrink as it bakes, so it’s okay to overfill a bit. These walls will hold your baked eggs perfectly.
Step 4: Bake the Hash Brown Cups
Place the muffin tin in the oven and bake for 25 minutes until the hash browns are golden and crisp. Don’t rush this step, as it creates the sturdy, crispy shell that’s key to the texture contrast in this dish.
Step 5: Make Room for the Eggs
Once baked, carefully remove the tin and use a dry measuring cup or the back of a spoon to gently press down the center of each cup to form a small well. This creates just enough space for the eggs to bake inside.
Step 6: Add Eggs and Season
Crack one egg into each hash brown cup. Sprinkle with salt and pepper to taste. The eggs will bake gently in this crispy nest, creating a delightful contrast between the creamy interior and crunchy exterior.
Step 7: Bake Again Until Eggs Are Done
Return the muffin tin to the oven and bake for 12 to 15 more minutes until the eggs are cooked to your liking. Whether you love a perfectly runny yolk or a fully set egg, this flexible timing has you covered.
Step 8: Cool and Serve
Remove the tin from the oven and let the cheesy hash brown cups with baked eggs cool for at least 10 minutes. This cooling time helps the cups firm up for easier removal. Run a sharp knife around the edges of each muffin cup to loosen before carefully lifting them out. Finish with a sprinkle of chopped fresh chives for color and flavor before serving.
How to Serve Cheesy Hash Brown Cups with Baked Eggs Recipe
Garnishes
A sprinkle of chopped fresh chives adds a wonderful freshness and subtle bite that perfectly balances the rich cheddar and buttery hash browns. For a little kick, feel free to add a dash of hot sauce or a scattering of crispy bacon crumbles on top.
Side Dishes
Pair these cups with a light fruit salad for a refreshing contrast or a simple green salad with vinaigrette to cut through the richness. A side of roasted tomatoes or sautéed spinach also complements the flavors beautifully.
Creative Ways to Present
Serve these as part of a brunch platter alongside mini waffle stacks or avocado slices for a feast that looks as enticing as it tastes. They also work wonderfully for meal prep—just arrange them on a colorful platter to wow guests or family alike.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cheesy hash brown cups with baked eggs in an airtight container in the refrigerator for up to 3 days. They maintain their flavor well and make for an easy grab-and-go breakfast or snack.
Freezing
These cups freeze beautifully. Place them on a baking sheet in a single layer and freeze until solid, then transfer to a resealable freezer bag. They can be stored for up to 1 month, perfect for quick breakfasts or brunches on busy days.
Reheating
Reheat in the oven at 350°F for about 10-15 minutes or until warmed through to keep the hash brown crispiness intact. If you’re in a hurry, a microwave works too, but the texture won’t be quite as crispy.
FAQs
Can I use frozen hash browns instead of refrigerated?
Yes, frozen hash browns can be used, but make sure to thaw and drain any excess moisture before mixing. This helps ensure the cups bake up crispy instead of soggy.
Can I substitute the cheddar cheese with another type?
Absolutely! Monterey Jack, mozzarella, or pepper jack are excellent options that melt well and add a different flavor profile to your hash brown cups.
What if I don’t like runny eggs?
No problem! Simply bake the cups a little longer—up to 18 minutes total—until the yolks are fully set to your preference.
Can I add other mix-ins to the hash brown mixture?
Definitely! Diced cooked bacon, chopped bell peppers, or green onions work great. Just be sure not to overload the mixture so the hash brown cups retain their shape.
Are these cups suitable for meal prep and freezing?
Yes, they freeze wonderfully and reheat well. Just follow the freezing and reheating tips to keep the texture and flavor at their best.
Final Thoughts
Once you try the Cheesy Hash Brown Cups with Baked Eggs Recipe, you’ll wonder how you ever had breakfast without them. They strike the perfect balance between indulgent and wholesome, easy to make yet impressive to serve. Trust me, whether for a weekend brunch or a special occasion, these cups bring joy to every bite. So preheat your oven and get ready to fall in love with your new favorite breakfast treat!
Print
Cheesy Hash Brown Cups with Baked Eggs Recipe
- Total Time: 50 minutes
- Yield: 12 servings
Description
Enjoy a delightful breakfast twist with these Cheesy Hash Brown Cups with Baked Eggs. Crispy on the outside and tender inside, these baked muffin tin hash brown cups are filled with creamy cheddar cheese and topped with a perfectly baked egg, making them a hearty and visually appealing way to start your day.
Ingredients
Hash Brown Mixture
- 1 (20-oz.) package refrigerated hash browns
- 2/3 cup shredded cheddar cheese
- 5 Tablespoons unsalted butter, melted
Eggs & Garnish
- 12 large eggs
- Salt and pepper, to taste
- Chopped fresh chives, for serving
Instructions
- Preheat and Prepare: Preheat the oven to 400°F (200°C). Grease a muffin tin generously with cooking spray or melted butter to ensure the hash brown cups don’t stick.
- Mix Ingredients: In a medium-sized bowl, combine the refrigerated hash browns, shredded cheddar cheese, and melted butter. Stir until all ingredients are evenly mixed.
- Form Hash Brown Cups: Divide the hash brown mixture evenly among the 12 muffin tin cups, filling them very full. Press the mixture firmly into the bottoms and up the sides of each cup to create a sturdy shell that will shrink slightly as it bakes.
- Bake the Cups: Place the muffin tin in the preheated oven and bake for 25 minutes, allowing the hash browns to crisp and hold their shape.
- Create Wells for Eggs: Remove the muffin tin from the oven. Using a dry measuring cup or spoon, gently press down the center of each hash brown cup to create enough room for the eggs.
- Add the Eggs: Crack one large egg into each cup. Season the eggs with salt and pepper to your liking.
- Finish Baking: Return the muffin tin to the oven and bake for an additional 12 to 15 minutes, or until the eggs have reached your preferred level of doneness.
- Cool and Serve: Remove the baked hash brown cups from the oven and allow them to cool in the muffin tin for at least 10 minutes. Run a sharp knife around the edges to loosen each cup, then carefully remove. Garnish with chopped fresh chives and serve warm.
Notes
- You can customize these cups by adding cooked bacon, sautéed vegetables, or different cheese varieties.
- If using frozen hash browns, thaw and drain excess moisture for best results.
- Adjust baking time of the eggs based on how runny or firm you prefer the yolks.
- Greasing the muffin tin well is critical to easily remove the cups without breaking.
- Serve these cups fresh for optimal crispness, but they can be refrigerated and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
