Scrambled Egg Hash Brown Cups Recipe
Scrambled Egg Hash Brown Cups Recipe photo by Taste of Home
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Scrambled Egg Hash Brown Cups Recipe

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They may look like muffins, but these cuties pack my favorite breakfast all-stars like eggs, hash browns and bacon. Grab one and get munching. —Talon DiMare, Bullhead City, Arizona
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 12 servings


  • 1 package (20 ounces) refrigerated Southwest-style shredded hash brown potatoes
  • 6 large eggs
  • 1/2 cup 2% milk
  • 1/8 teaspoon salt
  • 1 tablespoon butter
  • 10 thick-sliced bacon strips, cooked and crumbled
  • 1-1/4 cups (5 ounces) shredded cheddar-Monterey Jack cheese, divided

Nutritional Facts

1 hash brown cup: 180 calories, 10g fat (5g saturated fat), 113mg cholesterol, 487mg sodium, 11g carbohydrate (1g sugars, 1g fiber), 10g protein.


  1. Preheat oven to 400°. Divide potatoes among 12 greased muffin cups; press onto bottoms and up sides to form cups. Bake 18-20 minutes or until light golden brown.
  2. Meanwhile, in a small bowl, whisk eggs, milk and salt. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in bacon and 3/4 cup cheese. Spoon into cups; sprinkle with remaining 1/2 cup cheese.
  3. Bake 3-5 minutes or until cheese is melted. Cool 5 minutes before removing from pan. Yield: 1 dozen.
Originally published as Scrambled Egg Hash Brown Cups in Simple & Delicious December/January 2015

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cat_bastet User ID: 8625899 248329
Reviewed May. 17, 2016

"Like others, my potatoes didn't stick together very well, but that was probably my fault since I used frozen ones and they weren't quite thawed so pressing them around the edges of the cups didn't work too well. I used sausage since I didn't have any bacon, and I minced up some onion, broccoli, and red pepper since I like to add veggies to eggs. They're quite a bit of work but they taste great, and I'll refrigerate or freeze the leftovers for a quick and easy breakfast."

mochamama1 User ID: 7053724 245604
Reviewed Mar. 17, 2016

"Sounds wonderful - did anyone make ahead and freeze?

Like Kathryn78 I didn't make yet ....but curious if anyone made ahead?"

HBcook User ID: 2966570 245001
Reviewed Mar. 6, 2016

"I made 6 of these in a jumbo muffin tin and that worked great. I didn't read the part about baking the potato cups for 18-20 minutes, I only did it for 10 and that was not enough. Pretty easy and good but really nothing special. The southwest flavor does come through as a nice little kick."

Jellybug User ID: 53068 237555
Reviewed Nov. 17, 2015

"I made these for Mother's Day and they were simply amazing. I love the texture and great taste. I plan to make them again for this upcoming Christmas morning. I plan to double the recipe and make half with bacon and half with hot Italian sausage."

antcharlie User ID: 1007622 232195
Reviewed Sep. 2, 2015

"I used ham. Flavor is delicious, but the potatoes do not stick together. Next time I'm going to mix them with egg and a bit of milk."

Kathryn78 User ID: 8293533 224518
Reviewed Apr. 9, 2015

"This isn't a review but a question - how well will these freeze for weekday breakfasts on the go? Microwave for just a few seconds? Should they be frozen?

I put a 5 star as I've never had a failed recipe from TOH and just reading the ingredients tells me this would be a winner."

kyleej User ID: 3501832 224511
Reviewed Apr. 8, 2015

"For this recipe I used Hot Italian sausage. I didn't use the Southwest potatoes ( didn't have any) so sauteed Green Peppers and onions in butter before cooking the egg mixture, added the egg mixture and followed the recipe from there. I have tried several recipes like this but the eggs were still runny after baking, cooking the egg mixture completely before putting into the potato cups ensured no runny eggs. Why didn't I think of that. I also used paper muffin cups to keep the potatoes from sticking. These are wonderful and easy, a definite keeper. Thank you Talon"

tsuop User ID: 6274346 224176
Reviewed Apr. 5, 2015

"I don't like to "change" recipes on TOH. I like to make them as written, BUT I had left over ham & used that in place of bacon. YUMMY!!! Will definitely try bacon too.

Thanks for the easy brunch idea."

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