These scrambled egg hash brown cups bring together two breakfast favorites in one neat, satisfying bite. Crispy baked potatoes form a golden shell, while the inside stays soft and creamy with eggs, melted cheese, and simple add-ins. They look impressive, but the process is straightforward, making them ideal for brunch tables, family breakfasts, or weekly meal prep.
Ingredients
- 3 medium potatoes, peeled and grated
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 tablespoons olive oil or melted butter
- 4 large eggs
- ¼ cup milk
- ½ cup shredded cheddar or mozzarella
- ¼ cup diced red bell pepper
- ¼ cup chopped spinach or green onions
- ¼ cup cooked bacon bits or diced ham, optional
- Extra cheese for topping, optional
Instructions
Prepare the potatoes
Grate the potatoes and place them in a clean kitchen towel. Squeeze firmly to remove as much liquid as possible. This step is key for crisp hash brown cups.
Season and shape
Transfer the potatoes to a bowl and mix with salt, pepper, paprika, and olive oil or butter until evenly coated. Grease a 12-cup muffin tin and press the potato mixture firmly into each cup, shaping it up the sides to form a nest.
Bake the hash brown cups
Preheat the oven to 200°C. Bake the potato cups for 20 to 25 minutes, until the edges are golden and crisp.
Prepare the egg filling
In a bowl, whisk together eggs and milk. Season lightly with salt and pepper. Stir in cheese, bell pepper, spinach or green onions, and bacon or ham if using.
Fill and bake again
Remove the muffin tin from the oven and spoon the egg mixture into each potato cup, filling about three-quarters full. Return to the oven and bake for another 12 to 15 minutes, until the eggs are set and slightly puffed.
Optional topping
For extra melt, sprinkle more cheese over the cups during the last 2 minutes of baking.
Serve
Let the cups rest for 5 minutes before removing from the pan. Serve warm.
Why This Recipe Works
Removing moisture from the potatoes ensures crisp shells, while baking them first gives structure before adding the eggs. The egg mixture stays light and creamy, and the cheese adds richness without overpowering the dish. Everything cooks evenly in individual portions.
Storage and Make-Ahead Tips
These cups store well in the refrigerator for up to 3 days. Reheat in the oven at 180°C for best texture. They can also be frozen once baked and cooled. Reheat straight from frozen in the oven until heated through.
Scrambled egg hash brown cups are practical, comforting, and endlessly adaptable, making them a reliable choice whenever you want a filling breakfast without extra effort.
