These cheesy egg hash brown cups are perfect for make-ahead breakfasts and they’re super easy to customize!
I’ve never been one to make big batches of food to eat all week, simply because I don’t usually like leftovers. But I’m coming around on that. BUT I make these cheesy egg hash brown cups all the time on Sunday nights, and then I’ll eat two for breakfast throughout the week (with more to spare!).
They’re easy to make and you can customize them how you like with different veggies, cheese, or spices.
I’ve made these so many times in so many ways, but today I wanted to share my basic recipe and the specific spice and cheese measurements I find work best.
You can use this recipe as a base before adding other things, but they’re also delicious cheesy and potatoe-y on their own.
How to Make Cheesy Egg Hash Brown Cups
Preheat your oven to 450F, then spray a 12-hole muffin pan with a lot of oil. Like, more than you think you need, otherwise you’ll be scraping hash browns out of your muffin pan for days.... been there!!!
Add 2.5 cups of frozen hash browns (diced or shredded will work) and one cup of shredded cheese to a mixing bowl and toss them with some salt and pepper.
A note on cheese: bags of shredded cheese are SO handy, but I think cheese grated from a block always tastes better so that’s what I use.
Spoon your cheese and potato mix into the muffin pan, about ¼ cup of the mix per hole. Use the bottom of a cup to push the cheese and potato mix down into each muffin pan a bit.
When your oven is ready, cook the hash browns and cheese for 20 minutes.
While your hash browns are cooking, crack eight eggs into a bowl, add two tablespoons of milk or cream, and add your spices. (If you’re going to add other veggies, do it now) Whisk this mixture really well until the yolks are all blended and the spices/seasonings are incorporated.
Once your hash browns are done, remove them from the oven and turn the oven down to 350F.
While your oven cools to this lower temperate, scoop about 2 tablespoons of the egg mixture on top of each baked hash brown cup. Keep mixing the egg mixture as you go so the spices/seasonings are evenly distributed.
Now, take the additional half a cup or three quarters of a cup of cheese and sprinkle it on top of the egg mixture in each muffin cup.
I’ve tried whisking the cheese with the eggs, but I found it clumped together this way and some egg cups would have way more cheese than others.
Ready to go back in the oven!
Once your oven is at 350F, bake for 14-17 minutes, or until your egg cups look set.
Remove from the oven and they’ll be nice and puffy, then as they cool they’ll start to shrink.
After at least ten minutes of cooling in the muffin pan, use a knife to go around the edge of each egg cup and begin removing them from the pan.
You can eat your cheesy egg hash brown cups hot, but if you let them cool and put them in the fridge. They’re delicious to grab the next morning and eat cold, and they also reheat really well. Enjoy!
Hope you love them!
xo - C