Simple and delicious, these hash brown veggie egg cups baked in a muffin tin are the perfect on-the-go breakfast or snack!

I don’t know about you, but with school back in session around here, we are welcoming any and all on-the-go or make-ahead breakfast or snack solutions.

Enter these little hash brown veggie egg cups. Hearty and wholesome, they are a new favorite!

Six hash brown veggie egg cups on white platter with blue and white napkin.

A Hash Brown Crust

Yes, you read that right. Hash.Brown.Crust. And it’s part of what makes these little egg cups absolutely splendid.

Thawed shredded hash browns are mixed with a smidge of butter and a little salt and pepper and then pressed into the bottom of a muffin tin.

The idea is to line the bottom and sides of the muffin cups with the hash brown mixture so it makes a nest of sorts for the veggies and egg.

Don’t stress about going all the way up the sides of the muffin cup. I lightly grease my fingers and press the hash browns into a “nest” shape and call it good. The key is to bake the hash browns until the edges are golden for maximum crispiness.

Mixing hash browns with butter, pressing hash brown mixture into bottom of muffin tin.

Veggies + Eggs

Once the hash browns have baked for 15 minutes or so, it’s time to pop in some veggies (and, ahem, bacon).

Sprinkle in any variety of chopped meat or veggies right on top of the baked hash browns.

  • chopped, cooked bacon
  • diced bell peppers
  • chopped baby spinach
  • or any other variety of meat/veggies you like

Pour the egg mixture evenly over the veggies, sprinkle with cheese, and bake until puff-a-luffy!

Adding bacon, peppers, spinach, eggs, and cheese to hash browns in muffin tin and baking until puffy.

Another Hot Tip

Remove the hash brown veggie egg cups from the muffin tin while they are still warm. The longer they sit, the harder they are to get out of the muffin tin.

But if you get a butter knife or rubber spatula and gently pop them out within a few minutes of removing from the oven, they won’t cause you any grief.

Baked hash brown veggie egg cup on top of muffin tin.

Freezable and Make-Aheadable

We can’t get enough of these fun and delicious little egg cups. The good news is that they can easily be made several days ahead of time and stored in the refrigerator.

CONFESSION: I love them cold straight from the fridge.

5/6ths of my family are gagging over this tidbit of knowledge. They prefer warming the eggs up in the microwave for 15-20 seconds before inhaling. But I’m telling you, they’re delicious cold (which makes them a great packable snack).

They also freeze beautifully. I add them to a freezer ziploc bag in a single layer, freeze, and then take out one-by-one as we want to heat them up and enjoy them.

Two egg cups stacked on top of each other with bite taken out of top one.

This is a great recipe for using up the (still edible) odds and ends vegetables in the refrigerator. Swap different meats and cheeses, too.

Honestly, it would take a lot to mess these up (as in, maybe think twice about adding bananas or chocolate chips).

They have become a breakfast staple for us, which really just translates into me chucking them at my teenagers as they leave the house in the morning. That’s kind of how we roll these days.

For me, I love spying them in the fridge for a quick snack or lunch. They’re so tasty! And I’m already dreaming up a lot of different variations (thinking of doing a red pepper feta number next!).

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five hash brown veggie egg cups on white platter

Hash Brown Veggie Egg Cups

4.55 stars (11 ratings)


Hash Brown Crust:

  • 3 cups (227 g) shredded hash browns, thawed and patted dry
  • 2 tablespoons (28 g) butter, melted
  • ¼ teaspoon salt
  • Pinch black pepper

Meat + Veggies (see note):

  • ½ cup cooked, crumbled bacon
  • ½ cup small diced red bell pepper
  • ½ cup chopped baby spinach
  • ½ cup shredded cheddar cheese


  • 8 large eggs
  • ¼ cup milk
  • ½ teaspoon salt
  • Pinch black pepper


  • Preheat the oven to 400 degrees F. Lightly spray a 12-cup muffin tin with nonstick cooking spray.
  • In a small bowl, toss the thawed hash browns with the butter, salt and pepper. Divide the hash brown mixture evenly among the muffin cups. Using lightly greased fingers or a 1/4-cup measuring cup, press the hash browns tightly and evenly into the bottom and up the sides to create a small nest or cup.
  • Bake the hash browns for 10-15 minutes until the edges are golden. Add time as needed (but take care not to burn).
  • Sprinkle a couple tablespoons of chopped bacon, bell peppers and spinach (or whatever add-ins you are using) evenly in the bottom of each baked hash brown cup.
  • Whisk together the eggs, milk, salt and pepper until well-combined. Pour the egg mixture evenly over the veggies in each cup. The cups can be filled up to 3/4 full without overflowing (the egg puffs tall but doesn't spill over). Sprinkle cheese on top of the egg mixture.
  • Reduce the oven temperature to 375 degrees F. Bake the egg cups for 13-15 minutes until the eggs are baked through and set (not jiggly in the center). The eggs will puff quite a bit over the rim of the muffin tin then fall a bit as they cool.
  • Immediately out of the oven (or within the first couple of minutes), loosen around the edges of each muffin cup with a butter knife or rubber spatula and remove the egg muffins from the tin to a cooling rack or tray. Serve warm or at room temperature (or chilled!).


Meat + Veggies: the add-ins for this recipe are just a starting point – both for the amounts to use and the different ingredients. Change them up to other veggies you have on hand or prefer. Same with the meat and cheese. 
Make-Ahead: these hash brown veggie egg cups store great in the refrigerator for several days and they also freeze well.
Frozen Hash Browns: it’s important to thaw the hash browns before using, otherwise they are soggy and don’t brown as well. I spread the frozen hash browns on a thin layer of paper towels; they thaw quickly at room temperature.
Serving: 1 egg cup, Calories: 145kcal, Carbohydrates: 10g, Protein: 8g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 138mg, Sodium: 332mg, Fiber: 1g, Sugar: 1g

Recipe Source: inspired by this allrecipes recipe