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  • Recipes

Hash Brown Veggie Egg Cups






Servings (Muffins)

serving: 1 egg cupcalories: 145kcalcarbohydrates: 10gprotein: 8gfat: 8gsaturated fat: 4gcholesterol: 138mgsodium: 332mgfiber: 1gsugar: 1g


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!).

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


Did you know that there are about 4,000 different varieties of potatoes? These versatile vegetables are native to Idaho, and there are so many delicious recipes that you can make out of them. Potatoes used to be so precious, that in the 1800’s people used to be trade potatoes for gold!

These filling veggies can certainly be a part of a healthy balanced diet. Potatoes are packed with potassium, folate, and fiber. Potatoes taste delicious roasted with olive oil and sprinkle of your favorite seasonings, paired perfectly with eggs in the morning, or baked in foil. Potatoes can be stored in a cool dry place for up to 2-months with good ventilation. That’s certainly a long time for planning yummy side dishes.

When you are ready to cook, wash any residual dirt with water and small brush- if there are any bad spots simply cut them out.

Potatoes can be a great addition to your little one’s diet as well as your own. Involving your kids in the kitchen fosters an opportunity to encourage your children to try new foods! Here are some tips for introducing potatoes to your little ones in the kitchen!

  • Children 2 and Under Can
    • Measure potatoes for recipes using measuring cups and spoons
  • 3 Year Old Children Can
    • Use a vegetable scrubber to rinse and scrub potatoes for you
  • 4 Year Old Children Can
    • Shred potatoes using a cheese grater or vegetable peelers for homemade hash browns

Check out this delicious recipe for Hash Brown Veggie Egg Cups – featuring the delicious, nutritious potatoes!

For more tips on involving kids in the kitchen, check out the Cooking Matters website!