Baked Eggs in Hash Brown Cups

3.58 avg. rating (71% score) - 38 votes

Baked Eggs in Hash Brown Cups

Attractive and savory, these baked eggs in hash brown cups can be made with any combination of veggies, meat, and cheese to please your brunch guests.

Yield: Serves 6

For the Hash Brown Cups


  • 1 tablespoon butter, melted
  • 3-1/2 - 4 cups frozen shredded hash browns, thawed
  • 2 egg whites
  • Salt and pepper to taste


Preheat the oven to 475 degrees and generously grease 6 jumbo muffin cups or ramekins.

In a large bowl, toss together the thawed hash browns, egg whites, salt, and pepper. Press 1/2 cup of the mixture into the bottom and sides of each muffin cup. You will want a few pieces to come up over the sides of the cups. Bake for 15 minutes.

For the Filling


  • 1 tablespoon olive oil
  • 1 cup mushrooms, diced
  • 1/2 sweet onion, diced
  • 1/2 red pepper, diced
  • 3/4 cup pepper jack or cheddar cheese
  • 6 large eggs
  • Salt and pepper to taste


While the cups are baking, heat the olive oil in a skillet over medium heat and cook the mushrooms, onions, and peppers until the onions are just translucent, then remove from heat.

Place a spoonful of the mushroom mixture into the bottom of each cup, then top with a sprinkle of cheese. Return to the oven for a few minutes to melt the cheese.

Crack an egg into each muffin cup, then return to the oven once more for 10 minutes, or until the whites of the eggs have set but the yolks are still runny.

Remove from the oven and allow to cool for 1 minute before gently loosening (a gentle twist can help) each cup with a rubber spatula. Top with additional salt and pepper to taste.


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