Hash Brown Ham and Cheese Egg Cups - Cheesey Potatoes Easy Recipe
Some mornings, I wake up and all I want is something warm, cheesy, and bite-sized that doesn’t involve flipping pancakes or dirtying a mountain of dishes. Sound familiar? That’s exactly where these hash brown ham and cheese egg cups come in. They're like little edible hugs—crispy around the edges, gooey in the middle, and packed with real-deal breakfast comfort.
You don’t need any fancy tricks here—just a muffin tin and a few fridge staples. Hash browns form the golden crust, holding in a dreamy mix of eggs, chopped ham, and a whole lotta cheese. Each one is portioned perfectly and easy to pop into your mouth (or sneak into a kid's lunchbox).
Whether you’re fueling up for the school run, hosting brunch, or batch-prepping your week, these cups won’t let you down. They reheat like champs and freeze well, too. You could even toss one into the toaster oven while brushing your teeth. Real talk: mornings just got a lot better.
Servings: 12 cups
Ingredients
- 3 cups frozen hash browns, thawed and patted dry
- 4 tablespoons melted butter
- Salt and pepper, to taste
- 6 eggs
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup diced cooked ham
- 1/4 cup chopped green onions (optional)
- Cooking spray
Instructions
- Preheat oven to 400°F (200°C) and generously grease a muffin tin with cooking spray.
- In a bowl, mix hash browns with melted butter, salt, and pepper.
- Press hash brown mixture firmly into the bottom and sides of each muffin cup to form a nest.
- Bake for 15-20 minutes or until golden brown around the edges.
- While the crusts bake, whisk together eggs, milk, cheddar, ham, and green onions in another bowl.
- Remove muffin tin from oven and reduce temperature to 375°F (190°C).
- Pour egg mixture into each hash brown cup until nearly full.
- Return to oven and bake for 15-17 minutes or until eggs are set and tops are slightly golden.
- Let cool for 5 minutes, then run a butter knife around each to release and serve.