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Hashbrown Egg Cupcakes


Rate this recipe 4.5/5 (48 Votes)
Hashbrown Egg Cupcakes 1 Picture


  • 1 24 oz. bag of shredded hash browns
  • 2 tsp salt
  • 1 tsp pepper
  • 2 tbs oil
  • 1/3 cup shredded cheddar
  • Bacon bits or 8=10 pieces of cooked bacon, crumbled
  • Eggs
  • Extra shredded cheddar
  • Muffin tin



Step 1

Take your bag of hash browns and mix in the salt, pepper, oil and 1/3 cup shredded cheese.
Divide amongst the cups in your muffin tin, making sure to grease tin beforehand.
Bake hash browns at 425 degrees for 15-18 minutes or until toasty.
Once they're finished, take them out and lower the temp of the oven to 350 degrees.
Crack an egg into each of the cups
Top with bacon and a sprinkle of extra cheese
Bake at 350 degrees for 13-16 minutes (or until the eggs are as firm as you like them).
Slide a knife along the edges to remove from pan when cooled.


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