Cheesy Hash Brown Cups with Baked Eggs Recipe

If you’re looking to impress at brunch or simply treat yourself to a comforting, savory breakfast, these Cheesy Hash Brown Cups with Baked Eggs are an absolute game-changer. Crispy, golden hash browns are transformed into little edible bowls brimming with rich, melty cheddar and perfectly baked eggs nestled right inside. Each bite offers a delightful combination of textures and flavors that feels both indulgent and wholesome. This recipe is straightforward enough for everyday cooking yet special enough to serve guests, making it one of my all-time favorite breakfast dishes to share with friends and family.

Ingredients You’ll Need

To create these delicious Cheesy Hash Brown Cups with Baked Eggs, you’ll rely on a handful of simple, fresh ingredients. Each one plays a key role in balancing taste, texture, and color, turning everyday pantry staples into something truly crave-worthy.

• Refrigerated hash browns: Using pre-shredded potatoes saves time and ensures consistent texture for crispy edges and tender middles.
• Shredded cheddar cheese: Sharp cheddar adds creamy, cheesy richness and melts beautifully inside the cup.
• Unsalted butter: Melted butter enhances flavor and helps crisp the hash browns perfectly without overwhelming saltiness.
• Large eggs: Whole eggs provide a delicate, silky center that bakes right inside the crispy potato cups.
• Chopped fresh chives: A fresh, mild onion note that adds brightness and a pop of green for garnish.

How to Make Cheesy Hash Brown Cups with Baked Eggs

Step 1: Prep Your Oven and Muffin Tin

Start by preheating your oven to 400°F. This ensures a hot environment for crisping the hash browns quickly. Grease your muffin tin thoroughly with cooking spray or melted butter—it’s important to prevent sticking and to help the hash brown cups release easily later.

Step 2: Mix the Hash Browns, Cheese, and Butter

In a medium bowl, combine the refrigerated hash browns with shredded cheddar cheese and melted butter. The butter coats each shredded potato strand, helping everything crisp and bake evenly, while the cheese starts to meld deliciousness right from the start.

Step 3: Form the Hash Brown Cups

Divide the cheesy hash brown mixture evenly among the 12 muffin cups, pressing the potatoes firmly into the bottoms and all the way up the sides. The mixture will look very full, but as it bakes, it will shrink slightly and crisp up to form sturdy cups ready to hold the eggs.

Step 4: Bake the Hash Brown Cups

Bake the cups for 25 minutes. Then, remove them from the oven and gently press down the center of each cup with a dry measuring cup or spoon to create space for the egg. This step ensures each baked egg sits perfectly in its crispy potato nest.

Step 5: Add the Eggs

Crack one egg into the center of each hash brown cup. Season each egg with a sprinkle of salt and pepper to bring out the rich egg flavor as it bakes.

Step 6: Bake Again Until Eggs Are Done

Return the muffin tin to the oven and bake for an additional 12 to 15 minutes, depending on how runny or firm you prefer your eggs. Keep an eye on them—this last baking step gently cooks the eggs while maintaining the crispy texture of the hash browns.

Step 7: Cool and Serve

Once baked to perfection, remove the cups and let them cool in the pan for at least 10 minutes. This resting time helps the cups set and makes for easier removal. Run a sharp knife around each edge to loosen and release from the tin. Finish by sprinkling chopped fresh chives over the top for a burst of color and light onion flavor.

How to Serve Cheesy Hash Brown Cups with Baked Eggs

Garnishes

Freshly chopped chives are the go-to garnish here, adding a mild, oniony brightness that complements both the egg yolk and cheesy potatoes. You can also sprinkle a bit of smoked paprika or cracked black pepper for an extra kick if you like.

Side Dishes

These cups shine on their own but pair beautifully with fresh fruit salad, crispy bacon strips, or lightly dressed mixed greens for a balanced meal. A dollop of sour cream or a drizzle of hot sauce also makes a lovely accompaniment.

Creative Ways to Present

Serve these Cheesy Hash Brown Cups with Baked Eggs on a rustic wooden board surrounded by colorful veggies or sliced avocado for a vibrant brunch spread. For parties, arrange them on a tiered tray to impress guests with eye-catching layers of cheesy goodness and golden eggs gleaming on top.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The crispy texture softens a bit overnight but reheats wonderfully.

Freezing

While freezing is possible, the texture is best fresh. To freeze, wrap each cup individually in plastic wrap, then place in a freezer-safe bag for up to one month. Thaw overnight in the fridge before reheating.

Reheating

To bring the crispy texture back, reheat the hash brown cups in a 350°F oven for 10 to 15 minutes or until hot and slightly crisp. Microwaving works but will result in softer edges instead of crispness.

FAQs

Can I use frozen hash browns instead of refrigerated ones?

Yes, you can, but be sure to thaw and drain them well to avoid excess moisture that can make the cups soggy.

How do I know when the eggs are perfectly baked?

Check the whites—the egg is done when they’re set and opaque. The yolk don’t have to be fully firm unless you prefer them that way.

Can I add other cheeses instead of cheddar?

Definitely! Try gouda, mozzarella, or pepper jack for different flavors. Just make sure it melts well to keep that gooey texture.

Are these suitable for meal prepping?

Absolutely. They keep well in the fridge and can be quickly reheated, making for a convenient and tasty breakfast option.

Can I make these without butter?

You can substitute butter with olive oil, but butter offers the best flavor and crispiness for this recipe.

Final Thoughts

These Cheesy Hash Brown Cups with Baked Eggs have become a beloved staple in my kitchen because they are simple, satisfying, and absolutely delicious. Whether for a weekend brunch or a special breakfast treat, this recipe brings cozy, cheesy goodness and baked egg perfection together in every bite. I can’t wait for you to try it and make it your own favorite too!

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