Why I Love This Recipe

These are one of my favorite breakfasts to meal prep because they make busy mornings so much easier. The hash browns bake into a crispy, golden crust, while the eggs stay fluffy and the cheddar gets perfectly melty. They’re delicious just as they are, but they’re also easy to customize with your favorite veggies, breakfast meat, or extra cheese. Make a batch at the beginning of the week, and you’ve got a quick, satisfying breakfast ready whenever you need it.

Enjoying The Leftovers

These are made for meal prep. Keep a batch in the fridge for quick breakfasts all week, or freeze extras for mornings when you need something fast.

Storing

Store the egg cups in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.

Reheating

Warm them in the microwave for 30-60 seconds or reheat them in a 350°F oven or air fryer for a few minutes until heated through. The air fryer is my favorite because it helps crisp up the hash brown edges again.

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Hash Brown Egg Nests

These Hash Brown Egg Cups feature crispy hash brown crusts filled with fluffy eggs and melty cheddar cheese for an easy, high-protein breakfast. They're simple to customize, great for meal prep, and perfect for busy mornings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
US M
Servings 6

Ingredients

  • 4 cups shredded hash browns, thawed
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 cup shredded cheddar cheese, divided
  • 12 large eggs
  • Cooking spray
  • 2 tbsp fresh chives, finely chopped
  • Hot sauce or ketchup for serving
US – M

Instructions

  • Preheat your oven to 425°F. Generously grease a 12-cup muffin tin with cooking spray.
  • In a large bowl, combine the thawed hash browns, salt, pepper, garlic powder, and 1/2 cup of the shredded cheddar cheese. Mix until everything is evenly combined.
  • Divide the hash brown mixture evenly between the muffin cups. Using your fingers, press the mixture firmly into each cup, making the sides slightly thicker and the bottom thinner. Use the bottom of a 1/4 or 1/3 cup measuring cup to gently press down and create a nest in the center of each.
  • Lightly spray the tops of the hash browns with cooking spray to help them crisp. Bake for 20 minutes, or until the edges are golden brown and starting to crisp.
  • Remove the pan from the oven. Carefully crack one egg into each hash brown nest, then sprinkle the remaining 1/2 cup of cheddar cheese evenly over the tops.
  • Return the pan to the oven and bake for another 10-12 minutes, depending on how you like your eggs. For a runnier yolk, check them around the 10-minute mark. For a firmer yolk, bake a little longer.
  • Let the egg cups cool in the muffin pan for about 10 minutes before carefully loosening the edges with a small knife and removing them.
  • Top with a sprinkle of salt, black pepper, and freshly chopped chives. Serve warm with your favorite hot sauce or ketchup.

Equipment

muffin pan
mixing bowls
measuring cups

Notes

serving size: 2 egg cups

Nutrition Per Serving

Calories: 337kcal | Carbohydrates: 27g | Protein: 20g | Fat: 17g | Fiber: 2g