Go Back Email Link
+ servings
baked egg muffins on a plate
Print Recipe
4.58 from 7 votes

Hashbrown Egg Cups

These delicious hash brown egg cups are a perfect gluten free brunch option.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American
Keyword: breakfast, brunch, cups, egg cups, eggs, gluten free, handheld breakfast
Servings: 12 cups
Calories: 472kcal
Author: Courtney O'Dell

Ingredients

  • 20 oz refrigerated hash browns
  • 1 cup grated cheddar cheese divided
  • 1 tsp kosher sea salt
  • ½ tsp ground black pepper
  • ¼ tsp paprika
  • 8 large eggs
  • 2 tbsp half and half
  • 4 slices cooked bacon crumbled
  • fresh parsley chopped for garnish

Instructions

  • Preheat oven to 450 degrees. Generously spray a standard size muffin tin pan with baking spray, set aside. This will help the hash browns not stick to the pan 
  • In a large mixing bowl, combine the hash browns, 1/2 cup cheese, salt, pepper, and paprika. Press the mixture into the bottom, creating a nest.
  • Place in oven and bake for 20 minutes. Reduce heat to 350 degrees.
  • In a medium mixing bowl whisk together the remaining 1/2 cup of cheese, eggs, milk, and bacon. Pour into the baked hash browns, then return to the oven to bake for 12-15 minutes or until fully set.
  • Remove from the oven and allow to cool in the tins for 5 minutes before removing.
  • Garnish with a pinch of salt and pepper, and freshly chopped parsley. Serve immediately. Enjoy!!

Nutrition

Serving: 1g | Calories: 472kcal | Carbohydrates: 29g | Protein: 18g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 20g | Cholesterol: 276mg | Sodium: 1273mg | Fiber: 3g | Sugar: 1g