Hash Brown Egg Cups
Published Feb 13, 2026
These Hash Brown Egg Cups are the most delicious on the go breakfast recipe made with just 5 ingredients. Each one packs 8 grams of protein and has the best fluffy texture!
These are the best egg cups!
I have always been a person who does not like the texture of baked eggs even though I wanted to. These hash brown egg cups changed the game for me!
After I discovered the joy that is cottage cheese in an omelet, I knew I had to try again to make egg cups with it as well.
After many tests, I created what I consider to be the ultimate egg cups for those who don’t usually like them. They are protein packed, easy to make, and have the most incredible texture!
The method I use is key for getting the perfect texture bite, with cheesy fluffy eggs settled in between the layers of the hash brown potatoes instead of sitting on top.
Ingredients needed
- Hash Brown Potatoes: You will need refrigerated, not frozen hash brown potatoes for this recipe.
- Eggs: the key ingredient of course!
- Cheese: Freshly grated cheese is a must in my opinion, it melts so much better! I like sharp cheddar, but any variety of cheddar will taste great.
- Cottage Cheese: Cottage cheese adds a delicious fluffy texture to these egg cups.
- Salt: I only added salt, but feel free to add pepper or other spices to these egg cups to customize these for your family.
How to make hash brown egg cups
Step 1: Spray a muffin tin very thoroughly with cooking spray. Distribute the refrigerated hash browns into the 12 cups and press them down firmly. They should fill the muffin cup 3/4 of the way full after being pressed down.
Step 2: Bake the hash browns at 400 degrees for 25 minutes, until they are starting to brown on the edges.
While the hash browns are cooking, prepare your egg mixture.
Step 3: Whisk together eggs, cottage cheese, and salt in a large liquid measuring cup.
Joy’s Tip
I like using a 4 cup liquid measuring cup for this step. It makes it so much easier to just pour from the same dish you mix in and also makes for less dishes!
Step 4: Grate your cheddar cheese and stir it into the cottage cheese egg mixture.
Step 5: Remove the hash browns from the oven and turn the oven down to 350 degrees. Do not press the hash browns down again. Leave them as they are. Pour the egg mixture over the top of the hash browns, dividing it among the 12 muffin cups.
Recipe Tip
Make sure you do not press the hash browns down again after the initial time. Once they are hot out of the oven, you do not want to press them down again.
It makes a big difference in how the egg cups turn out. We do not want defined layers here, we want the egg to fill in all the gaps of the hash browns to create the perfect texture!
Step 6: Bake the egg cups at 350 degrees 17-19 minutes, until set.
Step 7: Use a mini rubber spatula to remove the hash brown egg cups from the muffin tin and place them on a cooling rack. This is easier to do while they are still hot.
Reheating
Reheat leftover hash brown egg cups in the microwave for 45-90 seconds, until heated through. These keep wonderfully and taste just as good the next day!
At the time of writing this, I have made these for breakfast 3 times this week so far. I usually eat 2-3 for breakfast and they are my absolute favorite thing to eat right now. My whole family also love them so they only last two days at most in our house!
I love how full of protein they are (8 grams per cup!) and the potatoes in every bite are really a game changer for me. This might be my favorite breakfast creation ever!
I will be eating these weekly for the foreseeable future. They are my perfect breakfast!
Storing
Leftover egg cups can be stored in an airtight container in the refrigerator for 3-4 days.
You can see here how the texture of the inside should look. The eggs fill in the gaps of the hash browns instead of sitting on top in a layer. It creates the perfect bite every time!
You have to try these for your next meal prep. Be sure to leave me a comment when you do!
More Breakfast Recipes
Hash Brown Egg Cups
Ingredients
- 20 oz refrigerated hash brown potatoes
- 8 eggs
- 1 1/4 tsp salt
- ½ cup cottage cheese
- 1 cup freshly grated sharp cheddar cheese
Instructions
- Preheat your oven to 400 degrees and spray a muffin tin very well. I like to circle each whole with the cooking spray individually so that they do not stick.
- Distribute the hash browns into the cups and press them down. The tins should be 3/4 of the way full once the hash browns are pressed down.
- Bake the hash browns at 400 degrees for 25 minutes, until they are beginning to brown on the edges.
- While the hash browns are cooking, prepare your egg mixture. Whisk together the eggs, cottage cheese, and salt in a large liquid measuring cup. Stir in the sharp cheddar cheese.
- Remove the hash browns from the oven and turn the oven down to 350 degrees.
- DO NOT press the hash browns down again. Leave them as they are. This is important, as it greatly changes the texture if you press them down again. Pour the egg mixture over the top of the hash browns. It will sink in between all of the layers of the hash browns.
- Bake the egg cups at 350 degrees 17-19 minutes, until set.
- Use a mini rubber spatula to remove the egg cups from the pan and onto a wire cooling rack.
