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Cheesy Hash Brown Egg Cups

Filled with eggs, cheddar cheese, crumbled bacon, and hash browns, these Cheesy Hash Brown Egg Cups are perfectly portable, pop-able, and delicious for a quick breakfast on-the-go!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Keyword: egg recipe, hash brown recipe
Servings: 20 cups
Calories: 51.15kcal


  • 6 eggs
  • cup milk (any kind)
  • ½ teaspoon garlic powder
  • ½ teaspoon Italian seasoning
  • 5 slices bacon cooked and crumbled
  • 1 cup hash browns thawed
  • ½ cup shredded cheddar cheese
  • Salt and pepper to taste


  • Preheat oven to 375°F. Lightly grease a 24-cup mini muffin pan with non-stick cooking spray. Set aside.
  • In a large bowl, whisk together the eggs and milk. Add garlic powder, Italian seasoning, salt and pepper, bacon, hash browns, and cheese. Stir thoroughly to combine. Pour mixture into mini muffin tin.
  • Bake for about 15-17 minutes, or until middles are set. Remove from oven and let cool for 5 minutes, then remove from muffin tins.
  • Serve immediately or refrigerate until ready to serve.


Breakfast cups will last for about 3 days, refrigerated, or up two 3 months if frozen.


Serving: 1cup | Calories: 51.15kcal | Carbohydrates: 2.31g | Protein: 3.41g | Fat: 3.1g | Saturated Fat: 1.35g | Cholesterol: 54.44mg | Sodium: 74.74mg | Potassium: 66.36mg | Fiber: 0.17g | Sugar: 0.27g | Vitamin A: 106.17IU | Vitamin C: 0.86mg | Calcium: 34.2mg | Iron: 0.39mg