Egg Bacon Hash Brown Cups

These Egg Bacon Hash Brown Cups are an easy breakfast that is great to eat on the go! Cheesy hash browns, crunchy bacon, and eggs.

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EGG CUPS

If you need a quick and easy breakfast, these are perfect. They can be prepped ahead of time and even frozen.

HOW TO MAKE THESE

1. Preheat oven to 425 ℉ and spray 12 muffin tins with cooking spray.
2. In a large bowl, squeeze the thawed hash browns with paper towels to get the excess moisture out. Add the melted butter and stir together. Add salt and pepper to taste.
3. Press 1/4 cup of the hash browns into each muffin tin on the bottom and partly up the sides. Bake for 18-20 minutes or until brown. Remove from oven and reduce temperature to 400℉.
4. In a medium bowl, whisk together the eggs and cheese. Stir in half of the bacon. Scoop evenly into the muffin tins and top with remaining bacon. Bake for 10-15 minutes or until eggs are set. Garnish with green onions if desired. Serve warm.

FREEZING INSTRUCTIONS

Let egg cups cool and freeze in a freezer bag and freeze for up to two months.

OTHER BREAKFAST RECIPES:

• Healthy Oatmeal Pancakes
• French Toast Roll-Ups
• Jelly Roll Pancakes
• Cheesy Baked Eggs
• Crockpot Breakfast Casserole
• French Toast Recipe
• Martha’s Breakfast Casserole
• Blueberry Croissant Puff
• Fluffy Pancakes
• Banana Muffins
• Cinnamon Roll Breakfast Bake

Egg Bacon Hash Brown Cups

5 from 2 votes

Egg Bacon Hash Brown Cups - Cheesy hash brown and savory bacon egg cups that are an easy breakfast to eat on the go!

Print Pin Rate

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Servings: 12 cups

Ingredients

• 3 cups frozen shredded hash brown potatoes, thawed
• 3 tablespoons butter, melted
• 2 cups shredded Mexican-style four-cheese blend
• 6 large eggs
• 6 slices bacon, cooked and crumbled
• (optional) sliced green onions for garnish

Instructions

 

• Preheat oven to 425 ℉ and spray 12 muffin tins with cooking spray.
• In a large bowl, squeeze the thawed hash browns with paper towels to get the excess moisture out. Add the melted butter and stir together. Add salt and pepper to taste.
• Press 1/4 cup of the hash browns into each muffin tin on the bottom and partly up the sides. Bake for 18-20 minutes or until brown. Remove from oven and reduce temperature to 400℉.
• In a medium bowl, whisk together the eggs and cheese. Stir in half of the bacon. Scoop evenly into the muffin tins and top with remaining bacon. Bake for 10-15 minutes or until eggs are set. Garnish with green onions if desired. Serve warm.

Notes

FREEZING INSTRUCTIONS: Let cups cool and freeze for up to two months. 

Cuisine: American

Course: All Recipes, Breakfast

Author: Christy Denney

Christy Denney

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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