difficulty
Beginner
Servings
2 servings
Prep time
10 min
Cooking time
25 min
Calories
300 kcal
These Cheesy Hash Brown Egg Cups are crispy, cheesy, and incredibly satisfying. Golden hash browns are baked into crunchy cups, then filled with eggs and melted cheese for a warm and comforting breakfast.
The crispy outside and soft, rich inside create the perfect balance of texture. It’s a simple recipe that feels a bit more special than a standard breakfast.
They’re also great for busy mornings, since you can make them ahead and quickly reheat them when needed.
Why You’ll Love This Recipe
This recipe is easy to make, filling, and high in protein. The crispy potatoes and melted cheese make it extra satisfying, while still being perfect for meal prep.
Ingredients
- 300 g grated potatoes (or hash browns)
- 4 eggs
- 80 g cheese (cheddar or mozzarella)
- 1 tbsp oil
- Salt & pepper
- Optional: herbs, bacon bits
Instructions
- Preheat oven to 200°C (390°F).
- Press grated potatoes into a muffin tin to form cups.
- Brush with oil and bake for 15 minutes until crispy.
- Crack an egg into each cup.
- Add cheese and seasoning.
- Bake another 10 minutes until eggs are set.
- Let cool slightly before removing and serve.
Nutrition per serving
- Protein: ~14 g
- Fat: ~17 g
- Carbohydrates : ~22 g
- Fiber: ~2 g
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Make Ahead & Meal Prep
These egg cups are perfect for making ahead. You can prepare them up to 3 days in advance and store them in an airtight container in the fridge.
When ready to eat, reheat them in the oven or air fryer to bring back the crispiness. While the microwave works, it may soften the texture slightly.
Tips
- Squeeze out excess moisture from the potatoes to get a crispy texture.
- Use enough oil so the edges turn golden and don’t stick.
- Bake the potato base first until slightly crispy before adding the eggs.
- Don’t overcook the eggs for a softer texture.
- Let them cool slightly before removing so they hold their shape.
Variations
- Classic version: Potato, egg, and cheese
- Bacon version: Add crispy bacon bits
- Veggie version: Add spinach or peppers
- Spicy version: Add chili flakes or hot sauce
FAQ
Yes, frozen hash browns work very well. Just make sure to thaw them completely and squeeze out as much moisture as possible to get that crispy texture.
Yes, let them cool completely before freezing. Store in an airtight container and reheat in the oven or air fryer for best results.
This usually happens if there’s too much moisture in the potatoes. Make sure to squeeze them well and bake long enough before adding the eggs.
Absolutely. Cheddar, mozzarella, or a mix works best, but you can also use gouda or parmesan for extra flavor.
Store them in an airtight container in the fridge. Reheat in the oven or air fryer to keep them crispy.
Yes, but they will be softer. For crispiness, use an oven or air fryer.
Recipe by vino
The combination of crispy potatoes and soft, cheesy eggs makes this recipe really satisfying. It’s one of those breakfasts that feels comforting but still practical for everyday use.
What makes it even better is how easy it is to prepare in advance. Having a batch ready in the fridge makes busy mornings much easier, while still giving you something warm and homemade to enjoy.
