Baked Egg Cups

egg cups on a plate with runny egg yolk top down view

5 from 2 votes

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.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Brunch

Cuisine: American

Servings: egg cups

Calories: 168kcal

Author: Tara Levy

Ingredients

1 cup hash brown potatoes (cooked)
⅓ cup cheddar cheese
6 slices bacon (cooked and crumbled)
9 eggs
½ tsp. black pepper
1 tsp. smoked paprika
¼ tsp. salt
⅛ cup diced onions
Reserved bacon fat

Instructions

Preheat the oven to 400 degrees.
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, sprinkle lightly with salt and pepper, and bake for another 6-8 minutes, or until whites are set.
.
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.

Notes

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