Who says mornings have to be boring? These Hashbrown Breakfast Cups are crispy, cheesy, and packed with savory ham and fluffy eggs. They’re like tiny handheld frittatas nestled in golden hash brown nests—perfect for busy mornings or lazy brunches!
Okay, I’ll admit it: breakfast and I haven’t always been best friends. Mornings are usually a rush, with coffee in one hand and my phone in the other, trying to get out the door. But one Saturday, I was staring at a bag of frozen hash browns in my freezer and thought, “Why not make something fun?”
That’s how these little breakfast cups were born. I started experimenting, adding eggs, cheese, and whatever meat I had on hand—ham, bacon, even leftover sausage. When I served them to my family, they were a hit! My kids called them “breakfast muffins,” and my partner loved that they were portable enough to grab on the way to work.
Now, these Hashbrown Breakfast Cups are a weekend staple in our house. They’re quick to whip up, ridiculously versatile, and feel like a mini celebration every time. Plus, who doesn’t love eating something that looks as good as it tastes?
Why You’ll Love This Hashbrown Breakfast Cups Recipe?
- Crispy Hash Brown Perfection: The hash brown nests get golden and crunchy, creating the perfect base for those eggs.
- Super Customizable: Swap out the ham for bacon or make it vegetarian with spinach and mushrooms.
- Kid-Approved: They’re handheld and mess-free—great for picky eaters.
- Great for Meal Prep: Make a batch, store them, and reheat for easy breakfasts all week.
- A Breakfast Crowd-Pleaser: Whether it’s brunch with friends or a cozy family morning, these cups impress every time.
Ingredient Notes:
Here’s a closer look at what makes these breakfast cups so special:
- Hash Browns: Frozen hash browns are a lifesaver here. Just make sure they’re thawed and patted dry to avoid sogginess.
- Ham: Diced ham adds a savory touch, but you can sub in cooked bacon, sausage, or even turkey.
- Cheese: Cheddar brings that melty goodness, but feel free to mix it up with Swiss, mozzarella, or pepper jack.
- Eggs: The star of the show—whisked with milk for that light, fluffy texture.
- Butter: Helps the hash browns crisp up beautifully.
How To Make Hashbrown Breakfast Cups?
Let’s walk through how to make these little breakfast gems.
Step 1: Preheat the Oven
Start by preheating your oven to 400°F. Lightly grease a muffin tin to prevent sticking—trust me, you’ll thank yourself later.
Step 2: Make the Hash Brown Cups
Press the thawed hash browns into each muffin cup, shaping them into little nests. This part’s kind of fun, like playing with edible Play-Doh. Pop them in the oven for 20 minutes until the edges start to turn golden and crispy.
Step 3: Whisk the Eggs
While the hash browns bake, whisk together the eggs, milk, salt, and pepper in a mixing bowl. Stir in the diced ham and shredded cheese. It’s like a little bowl of breakfast magic waiting to happen.
Step 4: Fill and Bake Again
Reduce the oven temperature to 350°F. Pour the egg mixture into each hash brown nest, filling them almost to the top. Return the tray to the oven and bake for another 20 minutes, or until the eggs are set and no longer jiggly.
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Step 5: Cool and Serve
Let the cups cool for a few minutes before gently removing them with a butter knife. They’ll pop right out, ready to be devoured.
Storage Options:
- Refrigerate: Store in an airtight container for up to 3 days. Reheat in the microwave or oven for a quick breakfast.
- Freeze: Wrap each cup individually in plastic wrap and freeze. To reheat, pop them in the oven at 375°F for about 15 minutes—no need to thaw!
Variations and Substitutions:
These breakfast cups are endlessly adaptable. Here are some ideas to mix things up:
- Vegetarian: Swap the ham for sautéed spinach, diced bell peppers, or mushrooms.
- Spicy Twist: Add a dash of hot sauce or chili flakes to the egg mixture.
- Different Cheeses: Try feta for a tangy kick or pepper jack for a spicy edge.
- Herbs and Seasonings: Fresh parsley, dill, or chives take these cups to the next level.
What to Serve with Hashbrown Breakfast Cups?
These cups are delightful on their own, but if you’re feeling fancy:
- Fresh Fruit: A side of berries or sliced oranges adds a fresh, sweet contrast.
- Toast or Bagels: Perfect for scooping up any leftover eggy goodness.
- Coffee or Smoothies: The ultimate breakfast companions.
Frequently Asked Questions:
Can I make these ahead of time?
Absolutely! They’re perfect for meal prep and reheat beautifully.
Can I use fresh potatoes instead of frozen hash browns?
Sure thing! Just shred them, squeeze out the moisture, and you’re good to go.
Are they gluten-free?
Yep, as long as your hash browns and other ingredients are certified gluten-free.
And there you have it—Hashbrown Breakfast Cups that are guaranteed to brighten your mornings. They’re crispy, cheesy, and oh-so-satisfying. Give them a try, and let me know how you customize yours. Can’t wait to hear all about it!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Hashbrown Breakfast Cups
Ingredients
- 4 cups of frozen hash browns thoroughly thawed
- 1 cup of diced ham alternatively, cooked sausage or bacon
- 3 tablespoons of butter (for crisping the hash browns)
- 7 large eggs
- ¼ cup of milk
- 1 ½ cups of shredded Cheddar Cheese
- Salt and pepper adjusted to your preference
Instructions
- Preheat your oven to 400°F. Lightly grease the muffin cups.
- Melt the butter and mix it with the thawed hash browns. Press the buttered hash browns into each muffin cup, shaping them into nests. Pop them in the oven for 20 minutes until the edges turn golden and crispy.
- Reduce the temperature to 350°F.
- In a bowl combine the eggs, milk, salt, pepper, shredded cheese and your choice of meat. Give it a mix.
- Now carefully pour this egg mixture into each hash cup.
- Return them to the oven. Bake for another 20 minutes. Until the eggs are fully cooked through.
- Allow them to cool down a bit before using a butter knife to remove each breakfast cup from its mold.
- Sit back. Savor these Hashbrown Breakfast Cups!
Notes
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
2 Responses
Hi! The ingredients list says 3tbsp of butter but then recipe says nothing about butter! Should I use it or no?
Hi Lauren! Thanks for catching that! I forgot to mention the butter in the directions, but I’ve updated the post now. You’ll want to melt the butter and mix it with the hash browns before pressing them into the muffin cups to help them get nice and crispy. Thanks again for pointing that out, and I hope you enjoy making these Hashbrown Breakfast Cups!