Hash Brown Breakfast Cups Recipe: A Delicious Start to Your Day

Start your mornings off right with these delightful Hash Brown Breakfast Cups, a creative and delicious twist on traditional breakfast ingredients. Combining crispy hash browns, savory fillings, and perfectly cooked eggs, this recipe is not just tasty but also visually appealing and perfect for any breakfast or brunch gathering.


  • Frozen Shredded Hash Browns: 1 pound (450 grams), thawed
  • Egg Whites: 2 large
  • Melted Butter: 2 tablespoons (25 grams)
  • Salt: 1/2 teaspoon (2 grams), adjust to taste
  • Ground Black Pepper: 1/2 teaspoon (2 grams), adjust to taste
  • Butter or Olive Oil: 1 tablespoon (12 grams)
  • Red Onion: 1/2 cup (120 ml), finely chopped
  • Mixed Bell Peppers: 1/2 cup (120 ml), finely chopped
  • Diced Ham: 1 cup (240 ml), alternative options include ham steak, Canadian bacon, bacon, or crumbled sausage
  • Fresh Spinach: 2 cups (about 60 grams), coarsely chopped
  • Grated Cheese: 1 1/2 cups (360 ml), options include Cheddar, Colby, Monterey Jack, Mexican blend, Gruyere, or goat cheese
  • Large Eggs: 6


1. Prepare Hash Brown Cups:

  • Preheat your oven to 400°F (200°C).
  • In a bowl, mix the thawed hash browns with egg whites, melted butter, salt, and pepper until well combined.
  • Generously grease a 12-cup muffin pan.
  • Divide the hash brown mixture among the cups, pressing into the base and up the sides to form a cup shape.
  • Bake for about 15-20 minutes, or until the edges are golden brown and crispy.

2. Cook the Filling:

  • While the hash brown cups are baking, heat butter or olive oil in a skillet over medium heat.
  • Sauté the chopped onions and bell peppers until softened, about 5 minutes. Season with salt and pepper.
  • Add the diced ham and continue cooking for another 2-3 minutes until the ham is lightly browned.
  • Stir in the chopped spinach and cook until wilted, about 1-2 minutes. Remove from heat.

3. Assemble and Bake:

  • Remove the hash brown cups from the oven.
  • Distribute the sautéed filling evenly among the cups.
  • Sprinkle the grated cheese over the filling in each cup.
  • Carefully crack an egg into each cup, trying to keep the yolk intact.
  • Return the pan to the oven and bake for an additional 13-15 minutes, or until the egg whites are set and the yolks reach your desired doneness.

4. Serving:

  • Let the breakfast cups cool in the pan for a few minutes before removing them.
  • Serve warm with additional salt and pepper to taste.

Tips for Success

  • Thoroughly Thaw Hash Browns: Ensure your hash browns are completely thawed for easier mixing and even cooking.
  • Press Firmly: When forming cups, press the hash brown mixture firmly into the muffin cups to help them hold their shape and create a sturdy base.
  • Cheese Varieties: Experiment with different types of cheese for varying flavors and textures in your breakfast cups.

Nutritional Benefits

This recipe offers a balanced meal with protein from the eggs and ham, carbohydrates from the potatoes, and a good dose of vegetables. The cheese provides calcium, making these breakfast cups a nutritious option that doesn’t compromise on flavor.


Q: Can I make these ahead of time? A: Yes, you can prepare the hash brown cups a day ahead and refrigerate. Simply add the filling and bake the next morning.

Q: Are there vegetarian options for the filling? A: Absolutely! Substitute the ham with additional vegetables such as mushrooms, tomatoes, or artichokes for a vegetarian version.


Hash Brown Breakfast Cups are a versatile and satisfying way to enjoy a wholesome breakfast. Whether you’re hosting a brunch or looking for a quick weekday breakfast, these cups are sure to delight everyone at the table. Try this recipe today and enjoy a warm, inviting start to your day!

Read Also: Cabbage and Potato Breakfast Pancake Recipe: Lose Weight Deliciously

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