Hashbrown Egg Cups

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

Course Breakfast
Cuisine American
Keyword Baked Eggs, Baked Eggs in Muffin Tin, easter, Easter Breakfast, Easter Morning
Prep Time 5 minutes
Cook Time 15 minutes
Cool Time 2 minutes
Servings 6 nests
Calories 147 kcal
Author Lauren


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


  1. 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. Grate baked potatoes into a large bowl. Stir in onions, remaining butter, egg, salt, and pepper. 
  2. Divide evenly between muffin tins and press evenly across the bottom and up the sides. 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.

Nutrition Facts
Hashbrown Egg Cups
Amount Per Serving
Calories 147 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Cholesterol 151mg50%
Sodium 109mg5%
Potassium 356mg10%
Carbohydrates 9g3%
Fiber 1g4%
Protein 6g12%
Vitamin A 375IU8%
Vitamin C 8.7mg11%
Calcium 46mg5%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.