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Scrambled Egg Hash Brown Cups

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
    1 dozen


  • 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 shredded cheddar-Monterey Jack cheese, divided


  • Preheat oven to 400°. Divide potatoes among 12 greased muffin cups; press onto bottoms and up sides to form cups. Bake until light golden brown, 18-20 minutes.
  • 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.
  • Bake until cheese is melted, 3-5 minutes. Cool 5 minutes before removing from pan.

Test Kitchen Tips
  • For extra creamy custard-style eggs, patience is a virtue. Drop your temperature to medium-low, and stir frequently.
  • We love how easy and mess-free it is to cook bacon in the oven. Line a pan with aluminum foil, spread bacon over it and bake until crisp, typically 20-25 minutes at 350 degrees.
  • Nutrition Facts
    1 hash brown cup: 180 calories, 10g fat (5g saturated fat), 113mg cholesterol, 487mg sodium, 11g carbohydrate (1g sugars, 1g fiber), 10g protein.
    Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.


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    Average Rating:
    • Beverly
      Dec 24, 2020

      This is the best egg bite recipe I’ve made; slowly soft scrambled eggs on the stove before filling the hash brocups assures consistency in results! Add veggies at the end, after slowly scrambling eggs worked well; mixed scallions abs 1 egg with has browns to ensure they held up in serving.

    • menkens
      Jul 11, 2019

      I've done this several times with substituting a pound of sausage and adding a couple more eggs/milk/cheese/spices -- instead of muffin pan I use a deep dish pie plate! Can easily cut like a pie, most of the time! You really don't need to pre-bake the hashbrowns either...

    • algernon999
      Mar 16, 2019

      I made these the other day, very successfully. After reading reviews, I mixed one egg into the potatoes in hopes that the baked cups would hold together. They did stick together fairly well. I did everything else exactly as directed except that I used sausage instead of bacon. They are holding up well as leftovers as well. I have refrigerated them. I microwave them for 1 minute for one and 1:15 for two. They taste really good, even as leftovers. I'll be making these again!

    • Bill
      Feb 22, 2019

      I made these last weekend

    • kmgentry
      Aug 18, 2017

      No comment left

    • BrownieQueen2
      Apr 12, 2017

      My grown son made these for Saturday morning breakfast and we all loved them! They were served right out of the pan so holding their shape didn't matter to us as it was a family breakfast. Very tasty!

    • Paulinevale
      Apr 10, 2017

      This recipe sounds wonderful. I was just thinking about making a lighter version. Im going to try eggbeaters Canadian bacon or turkey bacon.Thank you. Would also like to know how they freeze.

    • Marilee
      Dec 4, 2016

      add an egg or 2 to the hashbrowns so they stick together

    • cat_bastet
      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
      Mar 17, 2016

      Sounds wonderful - did anyone make ahead and freeze?Like Kathryn78 I didn't make yet ....but curious if anyone made ahead?