Hash Brown Egg Cups

5 from 9 votes

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With Easter right around the corner, I wanted to do something cute, festive, and savory so I have for you Hash Brown Egg Cups! I see a ton of sweets for Easter on Pinterest, but not a whole lot of savory. Buttery and crispy hash browns with light and fluffy scrambled eggs inside. Aren’t they cute?

These would be extra special to enjoy with Orange Rolls or The Best Homemade Cinnamon Rolls on Easter morning!

Hash Brown Egg Cup on a white plate

Hash Brown Egg Cups | For Easter!

Hash Brown Egg Cups are easy to throw together, tasty and super adaptable! Perfect for a savory breakfast on Easter morning.

These are so versatile! You can add almost anything you want to these- bacon, sausage, scrambled eggs, cheese, veggies! It’s all yummy! You can also use frozen hash browns if you don’t have potatoes on hand. Both work great. If using baked potatoes, grating them while cold will make less of a mushy mess.

For all of my Easter recipes <— see here!

Main Ingredients Needed

Eggs and Potatoes are essential to this recipe, along with a few others that bring these Hash Brown Egg Cups to life! Here’s what’ll you’ll need:

  • Butter + Onion – grease your muffin tin with butter and onions. This adds flavor and the perfect setting for potatoes to brown and crisp up.
  • Baked Potatoes – bake fresh potatoes or use leftovers, either way, this ingredient is used as our hash brown base. Alternatively, you could use frozen hash browns here.
  • Egg, Salt, + Pepper – this is to help flavor our hash browns and also help hold them together while baking.
  • Scrambled Eggs – fill your hash brown cups with scrambled eggs but please feel free to fill these with whatever you want. Bacon, eggs, sausage, veggies, etc. It’s all yummy.
Grated Baked Potatoes

How to Make Hash Brown Egg Cups | Directions

For full details on how to make Hash Brown Egg Cups, see the recipe card down below 🙂

Step 1: Preheat Oven + Melt Butter

Preheat oven. In a skillet, melt butter over medium heat. Saute onion until lightly browned and tender. Set aside

Step 2: Grate Potatoes

Now, we’re going to fish around the fridge and find some baked potatoes from the night before. Now, grate those suckers up! (Grating these potatoes cold is the key to less of a mess).

Step 3: Grease Muffin Tins

With some of that extra butter from sauteing the onions, we’re going to grease up our jumbo muffin tins. Don’t be stingy. You want these little cups to be crunchy and buttery! Mmm…

Step 4: Fill Tins + Bake

The rest of the butter and onions will go into a bowl with the potatoes, an egg and salt, and pepper. Don’t be stingy on the salt. Salt + Butter + Potatoes = best hashbrowns ever.

Mix the potatoes up and press them into those muffin tins. Bake these until the edges are all dark and golden.

Step 5: Fill Baked Hash Brown Cups

After 2 minutes of cooling, they could come right out! Fill them with scrambled eggs, bacon, veggies, cheese, or anything your little heart desires! Voila, delicious and custom Hash Brown Egg Cups!

Storing Hash Brown Egg Cups

Leftovers should be covered and stored in an airtight container in the refrigerator for up to 4 days. 

To reheat, simply place on a plate and pop into the microwave for 30 seconds to 1 minute or until heated through.

More Breakfast Cups to Try!

Printable recipe card is below and don’t forget to pin it! Happy Easter, Friends! 🙂

5 from 9 votes

Hash Brown Egg Cups

Hash Brown Egg Cups are easy to throw together, tasty and super adaptable! Perfect for a savory breakfast on Easter morning.
servings 6 nests
Prep Time 5 mins
Cook Time 15 mins
Total Time 22 mins

Ingredients

  • 3 tablespoons butter
  • 1/3 cup onion diced
  • 2 leftover baked potatoes
  • 1 egg
  • salt & pepper to taste
  • scrambled eggs

Instructions

  • Preheat oven to 400 degrees. In a skillet, melt butter over medium heat. Saute onion until lightly browned and tender, 5 minutes. Set aside. Grease 6 jumbo muffin tins with extra butter found in the skillet next to the onions.
    sauteing butter and onions in a pan
  • Grate baked potatoes into a large bowl.
    grated baked potato
  • Stir in onions, remaining butter, egg, salt, and pepper. 
    mixing potatoes with other ingredients in a bowl
  • Divide evenly between muffin tins and press evenly across the bottom and up the sides.
    potato mixture in a muffin tin
  • Bake 15 minutes or until edges are dark brown and crispy. Cool 2 minutes and remove from pans. Fill with scrambled eggs and serve warm.
    Hash Brown Egg Cups

Nutrition

Calories: 147kcal | Carbohydrates: 9g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 151mg | Sodium: 109mg | Potassium: 356mg | Fiber: 1g | Vitamin A: 375IU | Vitamin C: 8.7mg | Calcium: 46mg | Iron: 2.9mg
Course: Breakfast
Cuisine: American
Keyword: Hash Brown Egg Cups

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Recipe Rating




29 Responses
  1. Chung-Ah | Damn Delicious

    Awww, these are incredibly cute! I love how this recipe yields 6 nests = 3 servings, although it’ll probably be more like 6 nests = 2 servings, or maybe even 1! 🙂

  2. Natalie @ Cooking for My Kids

    Oh, my. Those are adorable. I like cute food, too. And, I am totally making these Easter morning.

  3. Larissa

    Delightful! I think this is a must. I am not a huge fan of all the super sweet stuff for breakfast…but this would be awesome. Thanks for sharing!

  4. Jen

    5 stars
    I am going to try w/ frozen hashbrowns & just precook the hashbrowns (in the muffin tin) prior to putting in the egg mixture. Such a great idea for Easter…thanks!

  5. Julie @ Table for Two

    i love this! this is so cute — maybe a little too cute to eat. but who am i kidding? i LOVE hashbrowns..these would be gone in a second!

  6. Susan

    I too love making (and eating) cute little foods…I feel less guilty when they’re bite-sized. Thanks for this post, I’ll be making these for brunch!

  7. Tara @ Chip Chip Hooray

    So cute! Was it hard to grate the potatoes when they were already baked? I would think they’d get kinda mushy–I’ve only ever grated uncooked potatoes.

  8. Vicki

    Cute idea!
    I always have left over italian sauage from dinners. I would crumble the sausage up, mix it with some extra sauted onions and perhaps green peppers and mushrooms, add some shredded cheddar cheese, and a few eggs scrambled with a bit of cream, a dash of salt and pepper, then add it to the potatoes in the tin BEFORE they are cooked. Then cook it all together.

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  10. Ree

    5 stars
    These turned out to be our family favorite Saturday morning breakfast…yummmmmmy
    And…
    How smart are you! The step-by-step pictures…
    You’re awesome!
    Sigh……..I love you, and so does my family!
    High 5!

  11. Elaine

    I tried making these this morning. They did not come out right at all. Grating the baked potatoes became a big mushy mess. Maybe if the were completely cooled or chilled they would have grated better. In the future I would just use frozen shredded hashbrowns.

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