Perfect for a lazy Sunday morning, or make ahead for a quick and easy weekday breakfast, these Baked Egg Cups with bacon only take 30 minutes to make and taste absolutely incredible.
The recipe was originally published in April 2017. It has been updated for content and photos.
Bacon. Hash browns. Eggs. What more could we want for breakfast? These Baked Egg Cups have it all!
Plus they are easy to make and on the table in only 30 minutes. With a perfectly cooked, drippy egg on top, these suckers get inhaled pretty darn quickly at my house.
If you like those perfectly cooked runny yolks, try this Avocado Toast Recipe for a quick and easy breakfast.
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Why This Recipe Works
Using pre-made hash browns cuts down on prep time.
Baking the hash brown mixture first keeps the egg cups from getting soggy.
The muffin tin allows for individually sized servings - perfect for on-the-go.
The recipe can be easily altered for make-ahead options.
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Step By Step Instructions
Cook the bacon in a skillet until crisp; drain. Use the reserved bacon fat to grease the muffin tin. You can also use cupcake liners for easy cleanup (or if you are making these ahead).
While the bacon is cooking, prepare the hash browns according to the instructions on the box. The box will make more potatoes than we need for this recipe, so I refrigerate the rest for breakfast the next day. (or make these Chinese Style Hash Browns or these Parmesan Baked Hash Browns from Delicious Table).
Mix together the hash browns, bacon, cheese, onions, pepper, paprika and salt in a bowl.
Fill each muffin tin ¾ full with the hash brown mixture and lightly pat down.
Bake in oven for 20-25 minutes, or until golden brown and crisp around the edges. Remove from the oven.
Break an egg in each muffin tin and bake for another 6-8 minutes, or until the whites are set. Remove and let sit for 5 minutes.
Using a butter knife, gently separate the edges from the pan. Use a small spatula to lift each egg cup out of the pan and serve immediately.
Cook's Tips
- To make baked egg cups ahead of time, use cupcake liners to line the muffin tin. Bake the hash brown mixture according to the instructions. Whisk the eggs in a bowl and pour evenly over the top of the crisped hash browns. Bake an additional 5-10 minutes, until egg are set. Store in plastic bag in the fridge.
- Sharp cheddar has the best flavor for this recipe, however, any cheese can be substituted.
- Sausage or any other meat can be substituted for the bacon if desired.
- Use cupcake liners for easy cleanup.
- Egg cups are done when the egg whites are fully cooked. However, if you like an egg yolk that is cooked, add 3-5 minutes to the cook time, depending on desired doneness.
FAQ's:
How Long Do Egg Cups Last in the Fridge?
These baked egg cups will last up to 3 days in the fridge. Reheat instructions included below.
Make Ahead Instructions
To make baked egg cups ahead of time, use cupcake liners to line the muffin tin. Bake the hash brown mixture according to the instructions. Whisk the eggs in a bowl and pour evenly over the top of the crisped hash browns. Bake an additional 5-10 minutes, until egg are set. Store in plastic bag in the fridge.
Freezing Instructions
Follow the instructions above for making them ahead. Place egg cups in a freezer safe bag and store in the freezer for up to 1 month. Note that eggs reheated from frozen will have a slightly rubbery texture.
Reheating Instructions
The easiest way to reheat is to pop them in the microwave for about 45 second to 1 minute (or until warmed through).
Tools Used
- Muffin tin
- Cupcake liners (optional but convenient)
- Small spatula
More Easy Breakfast Recipes from Went Here 8 This
Air Fryer Hash Browns
Easy Cornmeal Pancakes
Orange Buttermilk Ricotta Pancakes
Rate the recipe and leave a comment to let me know how it turned out!
Recipe
Baked Egg Cups
Ingredients
- 1 cup hash brown potatoes (cooked)
- â…“ cup cheddar cheese
- 6 slices bacon (cooked and crumbled)
- 9 eggs
- ½ tsp. black pepper
- 1 tsp. smoked paprika
- ¼ tsp. salt
- â…› cup diced onions
- Reserved bacon fat
Instructions
- Preheat the oven to 400 degrees.Â
- Cook the bacon in a skillet until crisp; drain. Use the reserved bacon fat to grease the muffin tin. You can also use cupcake liners for easy cleanup (or if you are making these ahead).
- While the bacon is cooking, prepare the hash browns according to the instructions on the box. The box will make more potatoes than we need for this recipe, so I refrigerate the rest for breakfast the next day. (or make these Chinese Style Hash Browns or these Parmesan Baked Hash Browns from Delicious Table).
- Mix together the hash browns, bacon, cheese, onions, pepper, paprika and salt in a bowl.Â
- Fill each muffin tin ¾ full with the hash brown mixture and lightly pat down.Â
- Bake in oven for 20-25 minutes, or until golden brown and crisp around the edges. Remove from the oven.
- Break an egg in each muffin tin, sprinkle lightly with salt and pepper, and bake for another 6-8 minutes, or until whites are set. .Â
- Remove and let rest for 2-4 minutes.
- Using a butter knife, gently separate the edges from the pan. Use a small spatula to lift each egg cup out of the pan. Serve immediately.
Expert Tips:
- Use pre-cooked hash browns to save time.
- Save the bacon fat to grease the muffin pan.
- Bake the hash brown mixture until golden and crisp around the edges before adding the eggs.
- Use cupcake liners for easier cleanup.
- Watch the eggs closely if you prefer runny yolks.
- Let the cups rest for 2–4 minutes before loosening and removing them.
- If you're preparing the make-ahead version, follow the separate method below rather than combining it with the whole-egg method.
- To make baked egg cups ahead of time, use cupcake liners to line the muffin tin. Bake the hash brown mixture according to the instructions. Whisk the eggs in a bowl and pour evenly over the top of the crisped hash browns. Bake an additional 5-10 minutes, until egg are set. Store in plastic bag in the fridge.
Nutrition
Sophia says
What a great idea! These looks so cute and tasty and I love that you can make them ahead and reheat them!
Danielle says
Thanks Sophia!
Stephanie says
What a fun idea for brunch! I love finding new ways to enjoy eggs 🙂
Danielle says
Thanks Stephanie!
Lathiya says
The baked egg cups looks delicious and easy...I love such easy recipes...Will be bookmarking for future
Danielle says
Thanks Lathiya!
Healthy World Cuisine says
We could eat these delicious bites every day. Drippy eggs are our favorite. Wishing you a lovely Easter weekend.
Danielle says
Drippy eggs are the best! You have a great weekend too 🙂
Emmanuella SJÖGREN says
What a great idea! Will definitely give this a try. It looks 😋
Emmanuella Sjögren says
These would be perfect for Easter breakfast. Looks 😋
Danielle says
Totally! Thanks Emmanuella!
NAti says
what an Awesome idea! I was looking for a new wy to make eggs for our Eastern Brunch and this is really the best and most original I've found!
Danielle says
Thanks so much!!
Mimi says
I can only imagine how delicious these cheesy hash brown egg tarts are! The only downside would be the need to make plenty of them because one, two or three are never enough!
Danielle says
You definitely need to make plenty!!
April says
These tarts are perfect for the weekend. Easy to make and hard to forget! Small, cute and delicious.
Danielle says
Thanks April!
Jori says
These look so great for brunch with that oozy yolk over the potatoes. Yum! And I love the freeze for consumption later alternative, too. They'll be great for school days!
Danielle says
Thanks Jori!
Jayashree says
These are great for breakfast, so healthy and tasty. Loved the click.
Danielle says
Thanks Jayashree!
Maman de sara says
I love the add of hash brown potatoes in these egg cups.
Danielle says
Thanks so much!
Karyl Henry says
Oh these look so delicious! I like that you use the hash browns as a base, and that the eggs still have that nice consistency of a little runny. Very nice recipe, and I'll definitely be trying it
Danielle says
Thanks so much karyl!
Jacqueline Debono says
I would love to have these egg cups for breakfast tomorrow (Sunday!) Lucky you having ready prepared hash browns! Don't think I can find them here in Italy. I'll have to make my own! But think it will be worth it!
Danielle says
I'm sure it will be even better with homemade hashbrowns!
Jeannette (Jay Joy) says
We love too, Danielle! This looks absolutely amazing! Bacon. Hash browns. Eggs. AND all in 30 minutes sounds amazing! Although the whole tray would probably be gone in less than that
Danielle says
Right? LOL! Thanks jeannette!
Jess says
These look so good! I love breakfasts like this, especially when the egg is still runny 😋
Danielle says
Runny egg is the best!
Emily says
Yummy! This is such a good plan for a make ahead breakfast on busy work mornings!
Danielle says
Totall!!
Chelle Dizon says
That baked egg cups was a great idea. I’m sure my son will totally like this one.
Danielle says
Thanks chelle!
Jere Cassidy says
What a great idea. I think this needs to be on my Easter buffet.
Danielle says
Hope you get a chance to try it Jere!
siennylovesdrawing says
I love harshbrown very much, gonna try making this 😀 Thanks so much for sharing this recipe
cheers, siennylovesdrawing
Danielle says
You're welcome! Hope you love them!
Catherine says
These photos are beautiful and your egg cups sound delicious with the hashbrowns baked on the bottom!
Danielle says
Thanks so much Catherine!
Swathi says
This looks delicious who can resist the cheesy hash brown that too with eggs. I need to make this egg tarts as it is easy to put together.
Danielle says
Thanks Swathi!
Mane says
Wow! Eggs are my favorite and your baked eggs make me hungry now. It looks yummy! thanks for sharing your recipe I will try this at home 🙂
Danielle says
You're welcome Mane. Hope you get a chance to try them!
Lyosha says
looks super delicious! great idea for breakfast! I would so grab it now (starving!)
Danielle says
Thanks Lyosha!
Meredith Rhinas says
Oh my gosh these look freakin' amazing! And so simple! I can't wait to try to make them myself! Thanks so much for sharing this deliciousness!
Danielle says
You're welcome Meredith! Hope you love them 🙂
Gloria | Homemade & Yummy says
I love this sort of breakfast. Perfect to feed a crowd. Great for the "breakfast for dinner" night too. What is not to love here.
Danielle says
Breakfast for dinner is the best! Thanks Gloria 🙂
Jasmine Hewitt says
wow these sound delicious! i know my husband would like them
Danielle says
Thanks Jasmine!
Jenni LeBaron says
I love how compact and easy these are. Perfect for make-ahead food prep, and I appreciate that you can stick them in the freezer as well. Love that they include hashbrowns!
Danielle says
Thanks Jenni! They are so handy to have 🙂
Sandhya Ramakrishnan says
This is such a fun recipe to make with kids! The store bought hash brown mix helps in cutting down the cooking time for sure.
Danielle says
Totally! I'm all about the store bought hash browns 🙂
Thena Franssen says
This looks so good and simple! A breakfast must!
Danielle says
Thanks Thena!
Dollie says
I'm a vegetarian so don't eat eggs, but I love easy to cook recipes.
Amanda says
What a great breakfast recipe! I love that you can make these ahead for a quick and easy breakfast during the weekdays. Thanks for sharing!
Danielle says
You're welcome Amanda!
Stine Mari says
Egg is my number one breakfast food choice and this looks like a fantastic egg recipe! I'm not sure I can find hashbrowns in the stores here, but I'd love to try it.
Danielle says
You could also grate fresh potatoes for the hashbrowns, I just find the prepackaged easier 🙂
Alexandra Cook says
These look delicious! Never tried making this before but I guess I now need to try them, thanks for sharing the recipe
Danielle says
Thanks Alexandra!
Rhonda Albom says
Dare I admit, I never heard of an egg cup before reading this, now I really want to try one. These sound great.
Danielle says
Thanks Rhonda!
Bee says
This looks awesome!! perfect for our weekend brunch! I love potatoes and eggs together.
Danielle says
Thanks Bee!
Mahy Elamin says
Ohhhhh wow…. I loooooove breakfast food and that combo is so delicious!!! I need to make these some weekend for breakfast 😀 And by the way… GORGEOUS photos!!
Danielle says
Thanks so much Mahy 🙂 Hope you enjoy!
Indu says
Perfect treat for family on a cozy Sunday. Can also serve as a great party dish to impress upon guests.
Danielle says
Totally!
Claire Lee says
OMG i just got so hungry, I need to make this for breakfast. Those bacon looks really good, juicy and that egg is cooked perfectly. Yum I love hashbrowns!
Danielle says
LOL thanks Claire!
Yeah Lifestyle says
These sound like the perfect breakfast option! I am always looking to switch breakfasts up so will definitely give these a try!
Danielle says
Hope you love them!
Cheese Curd In Paradise says
The paprika and bacon with the hash browns and the runny egg is what breakfast dreams are made of!
Danielle says
Totally!
umiko says
I have all the ingredients at home. Thinking about making it this weekend. Hope it'll be success!
Danielle says
Hope you love them 🙂
Ashlee says
I became so hungry reading this post! I have to try out this recipe and see how I do with these baked egg cups with hashbrowns!
Danielle says
Thanks Ashlee!
Stacie says
This is the best breakfast recipe I've ever seen! It's everything I love in breakfast in one little single-serve package!
Danielle says
Thanks so much Stacie!!
Monidipa Dutta says
The recipe sounds insanely delicious. And I am gonna try it today evening.
Danielle says
Thanks so much - hope you love them!
Michelle says
This is such a great easy breakfast. Anything with hash browns and eggs is a winner as far as I'm concerned!
Danielle says
Totally! Thanks Michelle!
Rosa says
I love the sound of these. They look absolutely perfect for brunch!
Danielle says
Thanks Rosa!
kim says
Such a great quick and easy breakfast idea! Love these!
Danielle says
Thanks so much Kim!
Tania | Fit Foodie Nutter says
This is such a great brunch recipe! I have to make it for my girls get together soon! Thank you for sharing.
Danielle says
You're welcome Tania! I hope you guys love it!
Demeter says
What a great grab and go breakfast during the week. Love that you can make them ahead and be prepped and ready. Looks fantastic!
Danielle says
Thanks so much Demeter!
layla says
Great easy breakfast!