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Scrambled Egg Hash Brown Cups

Total Time

Prep: 10 min. Bake: 25 min.


1 dozen

They may look like muffins, but these cuties pack my favorite breakfast all-stars like eggs, hash browns and bacon. Grab one and get munching. —Talon DiMare, Bullhead City, Arizona
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  • 1 package (20 ounces) refrigerated Southwest-style shredded hash brown potatoes
  • 6 large eggs
  • 1/2 cup 2% milk
  • 1/8 teaspoon salt
  • 1 tablespoon butter
  • 10 thick-sliced bacon strips, cooked and crumbled
  • 1-1/4 cups shredded cheddar-Monterey Jack cheese, divided


  1. Preheat oven to 400°. Divide potatoes among 12 greased muffin cups; press onto bottoms and up sides to form cups. Bake until light golden brown, 18-20 minutes.
  2. Meanwhile, in a small bowl, whisk eggs, milk and salt. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in bacon and 3/4 cup cheese. Spoon into cups; sprinkle with remaining 1/2 cup cheese.
  3. Bake until cheese is melted, 3-5 minutes. Cool 5 minutes before removing from pan.

Test Kitchen Tips
  • For extra creamy custard-style eggs, patience is a virtue. Drop your temperature to medium-low, and stir frequently.
  • We love how easy and mess-free it is to cook bacon in the oven. Line a pan with aluminum foil, spread bacon over it and bake until crisp, typically 20-25 minutes at 350 degrees.
  • Nutrition Facts

    1 hash brown cup: 180 calories, 10g fat (5g saturated fat), 113mg cholesterol, 487mg sodium, 11g carbohydrate (1g sugars, 1g fiber), 10g protein.