RECIPE: Cheesy Egg Cups

Cheesy Egg Cups

Prep-able Breakfast is my saving grace. I usually make these on Sundays and then each morning throughout the week I can pop one or two in the microwave for a quick reheat & eat! What I love is you can change the way you cook your egg, and you can change out the veggies you add in or skip the veggies altogether if you’ve got a picky eater on your hands!




  • Start thawing your Hash Browns
  • Preheat the oven to 400°F. Brush your muffin tin with a little bit of your melted butter.
  • In a medium bowl, combine the hash browns, shredded cheddar cheese, veggies, and melted butter.
  • Divide the hash brown mixture among the 12 muffin cups – They will look as if they’re overflowing but will shrink over the cooking time.
  • Bake the hash brown cups for 25 minutes.
  • Remove them from the oven and with a Tablespoon push a hole into the middle of each cup.
    • Crack an egg into each cup then top each egg with salt and pepper.
    • OR In a separate bowl mix your eggs with your whipping cream and scramble well – divide the eggs evenly among the cups.
      • I often will do half and half.
  • Sprinkle the tops with salt & pepper.
  • Return the hash brown cups to the oven and bake them for an additional 12 to 15 minutes or until the eggs are as done as you like them.
  • When you remove the pan from the oven allow to cool for 8-10 minutes.
  • Pop the egg cups out of the pan and sprinkle with parsley and extra cheese if desired 😉 ENJOY!
  • Posted by Dacey Johnson
  • On October 22, 2021
Tags: bake, breakfast, butter, cheddar, cheese, easy, eggs, family friendly, farmhouse, over easy, over hard, quick, scrambled