Hash-Brown Egg Cups

These muffin-tin egg bites pack a crunch thanks to a crispy hash-brown potato crust. Using fresh hash browns, found in the produce section of most grocery stores, ensures a crispier result than you'd get from frozen. Plus, wringing them out before baking removes excess moisture, ensuring they'll be even more crisp.

Hash-Brown Egg Cups
Photo: Charlotte & Johnny Autry
Active Time:
30 mins
Total Time:
1 hr 10 mins
Nutrition Profile:


  • Cooking spray

  • 1 20-ounce package fresh shredded potatoes (hash browns)

  • 3 tablespoons canola oil

  • ¼ teaspoon salt, divided

  • ¼ teaspoon ground pepper, divided

  • 6 large eggs

  • cup low-fat milk

  • ¾ cup cooked crumbled sausage

  • 6 tablespoons shredded pepper Jack cheese

  • ¼ cup chopped bell pepper

  • ¼ cup chopped red onion


  1. Preheat oven to 450°F. Generously coat a 12-cup muffin tin with cooking spray.

  2. Place hash browns in a kitchen towel. Working over the sink, squeeze and wring out as much water as possible. Transfer the squeezed hash browns to a large bowl and stir in oil and 1/8 teaspoon each salt and pepper. Divide the mixture among the muffin cups, pressing it into the bottom and up the sides of each cup to form a crust. (There should be a solid layer in the bottom of the cup, but it's OK if the hash browns don't go completely up the sides.) Generously coat the hash browns with cooking spray.

  3. Bake the hash-brown nests until golden brown on the bottom and edges, 35 to 45 minutes.

  4. Whisk eggs, milk and the remaining 1/8 teaspoon each salt and pepper in a medium bowl. Divide sausage, cheese, bell pepper and onion among the baked hash-brown cups and top with the egg mixture (about 2 tablespoons per cup).

  5. Bake until the egg mixture is set, 8 to 10 minutes. Let cool in the pan for 5 minutes. Run a butter knife around the edges of each cup a few times to loosen completely, then use the knife to lift them out of the tin.

Nutrition Facts (per serving)

304 Calories
18g Fat
22g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size 2 egg cups
Calories 304
% Daily Value *
Total Carbohydrate 22g 8%
Dietary Fiber 2g 7%
Total Sugars 2g
Protein 14g 28%
Total Fat 18g 23%
Saturated Fat 5g 25%
Cholesterol 206mg 69%
Vitamin A 542IU 11%
Vitamin C 8mg 9%
Vitamin D 56IU 14%
Vitamin E 2mg 13%
Folate 29mcg 7%
Vitamin K 6mcg 5%
Sodium 405mg 18%
Calcium 99mg 8%
Iron 1mg 6%
Magnesium 12mg 3%
Potassium 166mg 4%
Zinc 1mg 9%
Vitamin B12 1mcg 42%
Omega 3 1g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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