Breakfast Cups

Lynn demonstrates how to make a delicious hash brown and egg dish that would be great for breakfast or brunch.


  • 1 (24 oz.) bag of shredded hash browns (found in the frozen potato section of the grocery store)
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 2 Tablespoons vegetable oil
  • 1/3 cup shredded cheddar cheese
  • 12 eggs
  • 8-10 pieces of bacon, cooked and crumbled
  • Extra shredded cheese for topping

Preheat oven to 425°.
Spray a 12 well muffin pan with cooking spray and set aside.
Mix hash browns, salt, pepper, cooking oil and 1/3 cup of cheddar cheese in a large bowl. Divide among the cups. Press to the sides and bottom of the muffin pan to make a bit of a well.
Bake for 15-18 minutes. Remove from the oven. Lower oven temperature to 350°.
Crack the eggs into each of the cups.
Top with bacon and a little of the extra shredded cheese.
Bake at 350° for 15 minutes (or until the eggs are as firm as you like them)
Slide a knife along the edges to remove from pan.

You can break the egg yolk, if desired for a less runny egg. For an even quicker fix, use bacon bits, if desired. Also, you can experiment with ham, sausage, veggies or different types of cheese to make these to your specific taste.

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Lynn's Recipes: October 2012

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