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A close up of hash brown egg cups on a white platter.
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4.25 from 4 votes

Muffin Tin Hash Brown and Scrambled Egg Cups

Perfect for a holiday brunch but easy enough to make any time!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 12


  • 1 20 ounce package refrigerated shredded hash brown potatoes
  • 3 tablespoons butter divided
  • 1/2 teaspoon all purpose seasoning I used Lawry's Seasoned Salt
  • black pepper to taste
  • 8 large eggs
  • 2 tablespoons milk
  • 1/4 teaspoon salt
  • 10 thick-sliced bacon strips cooked and crumbled
  • 1/2 cup shredded sharp cheddar cheese divided
  • 1/2 cup shredded Monterey Jack cheese divided
  • 2 tablespoon chopped chives


  • Preheat oven to 400°. Coat a 12 cup muffin tin with non-stick cooking spray.
  • Melt 2 tablespoons butter and combine it with hash browns in a medium bowl. Season with seasoned salt and black pepper. Divide mixture between muffin tin cups and use your fingers to press down and up the sides. Bake for 15 minutes and then remove from oven and use the back of a spoon to press firmly down and up the sides of each hash brown cup to create a bowl shape. Return to oven and bake for an additional 5 to 10 minutes, or until browned and crispy. Allow to cool while you prepare the eggs.
  • Crack eggs into a medium mixing bowl. Add milk, 1/4 teaspoon salt, and a little black pepper, and whisk until well combined. Place a 12" skillet over MEDIUM-LOW heat and add remaining 1 tablespoon butter. Once butter has melted, pour egg mixture into pan. Cook, stirring until eggs set up and cooked through, but still soft. Remove from heat and stir in bacon and 1/4 cup each of the Monterey Jack and cheddar cheese. Spoon into cups; sprinkle with remaining cheese and chives.
  • Bake 3 to 5 minutes or until cheese is melted. Cool slightly before removing from pan.
  • Adapted from Taste of Home