These Cheesy Hashbrown Egg Cups are the perfect brunch recipe. Crispy hashbrowns filled with eggs, sausage, cheese, and veggies...what more could you want?
If you're looking for a brunch recipe that everyone will get excited about, these Cheesy Hashbrown Egg Cups are it. They have everything people love on a brunch table: crispy hashbrowns, fluffy eggs, melty cheese, and savory sausage all baked into perfectly portioned cups.
I love serving these for brunch because like my Chorizo, Egg and Green Chili Casserole or my Sweet Potato Egg Nests they can be made ahead, reheated quickly, and customized based on who you're feeding - making brunch a breeze! You can keep them classic, load them up with veggies, or switch up the protein depending on preferences. Whether you're planning a relaxed weekend brunch, a holiday breakfast spread, or need something reliable for a crowd, these hashbrown egg cups are always a hit.
Why This Recipe Is Dietitian Approved
- Meal prep friendly. These egg cups store and reheat well, making them a realistic breakfast option to make ahead.
- Perfect for a crowd. This recipe makes a full batch at once, which makes it great for family breakfasts, brunch gatherings, or hosting.
- Easy to customize. You can swap the protein, cheese, or vegetables based on your preferences or what you have available, making it flexible and budget friendly.
Cheesy Hashbrown Egg Cups Recipe
Ingredients
Sausage. I like to use Maple Leaf chicken breakfast sausages! However any turkey or chicken sausage will work great, just remove it from the casing first.
Hashbrowns. Shredded frozen hashbrowns work best! I used McCain breakfast shredded hash browns.
Cheese. Cheddar cheese is best in this recipe as it provides a nice cheesy flavour without overpowering the egg cups!
Eggs. We use 8 whole eggs in his recipe. I have not tested a variation using only egg whites however you should be able to replace the whole eggs with 1.25 cups of egg whites.
Cottage cheese. I recommend using 2% cottage cheese if you have it available, this provides a nice creamy and smooth texture for the egg bites.
Spices. Salt, pepper, garlic powder, onion powder
Olive oil. To help hold the hash brown cups together
Vegetables. Any raw vegetables will work- I recommend dicing or finely chopping them before adding. Some suggestions include bell peppers, broccoli, spinach, green onion etc.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- Preheat the oven to 400F and prepare a silicone muffin tray.
- To a hot pan over medium- high heat add sausage meat. Cook, stirring frequently until fully cooked and no longer pink in colour. Set aside.
- To a large bowl, mix together hashbrowns, ¼ teaspoon salt, ⅛ teaspoon black pepper, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, olive oil and 1 cup of cheese.
- To each cavity of the muffin tray, add ¼ cup of hashbrown mix. Gently press the mixture down using the back of a cookie scoop or ice cream scoop to create "nests". Bake for 20 minutes.
- While the hashbrowns are cooking, add eggs, cottage cheese, the remaining ¼ teaspoon salt, ⅛ teaspoon black pepper, ½ teaspoon garlic powder and ½ teaspoon onion powder to a blender. Blend until smooth.
- In a bowl, mix together cooked sausage, remaining ½ cup cheese, chives and any diced veggies or choice.
- Once the hash browns are done, remove the tray from the oven and decrease the temperature to 375F. To each hashbrown cup add 2 tablespoon of the vegetable and sausage mixture. You may need to gently press this down. Pour the egg mixture over each cup until ¼ inch from the top.
- Bake for 18-22 minutes or until the edges are no longer jiggly.
Substitutions and Variations
To make gluten-free: This recipe is naturally gluten free!
To make nut-free: This recipe is naturally nut free as written!
Some flavour variations include:
- Bacon cheddar and chive: substitute the sausage with cooked bacon and add cheddar cheese and chives
- Mediterranean hashbrown cups: substitute half of the cheddar cheese with feta and use sundried tomatoes and spinach as the vegetables
- pizza cups: add a dash of oregano and basil and use bell peppers as the vegetables and pepperoni as the meat!
Equipment
Storage
These hashbrown egg cups can be stored in an airtight container in the fridge for up to 3-4 days with the meat added. If you are omitting the meat they can stay fresh for up to 4-5 days! To reheat i recommend microwaving for about 45 seconds-1 minute.
Top Tips for Success
For best results- ensure you are pressing the hashbrowns WELL into the muffin tray. YOU want to ensure they are firmly packed so they hold together when baked.
Frequently Asked Questions
Yes! If you can't find shredded hashbrowns, you can use another type then press them firmly into the muffin cups to create a compact base. You may want to chop them slightly so they pack together more easily.
More Staple Brunch Recipes
If you liked these Cheesy Hashbrown Egg Cups, try these recipes:
- Biscuit Breakfast Bake
- Cottage Cheese Egg Bites
- Protein French Toast Muffins
- Easy Sheet Pan Pancakes from a Mix
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make these these cheesy hashbrown egg cups, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Cheesy Hashbrown Egg Cups
Ingredients
- 1 lb turkey or chicken breakfast links, removed from casing
- 2 cups shredded frozen hashbrowns, thawed
- ½ teaspoon salt, divided
- ¼ teaspoon black pepper, divided
- ¾ teaspoon onion powder, divided
- ¾ teaspoon garlic powder, divided
- 2 teaspoon olive oil
- 1.5 cups cheddar cheese, shredded, divided
- 8 eggs
- 1 cup cottage cheese
- ¼ cup chives, finely chopped
- 1 cup diced raw vegetables of choice (bell peppers, spinach, broccoli etc.)
Instructions
- Preheat the oven to 400F and prepare a silicone muffin tray.
- To a hot pan over medium- high heat add sausage meat. Cook, stirring frequently until fully cooked and no longer pink in colour. Set aside.
- To a large bowl, mix together hashbrowns, ¼ teaspoon salt, ⅛ teaspoon black pepper, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, olive oil and 1 cup of cheese.
- To each cavity of the muffin tray, add ¼ cup of hashbrown mix. Gently press the mixture down using the back of a cookie scoop or ice cream scoop to create "nests". Bake for 20 minutes.
- While the hashbrowns are cooking, add eggs, cottage cheese, the remaining ¼ teaspoon salt, ⅛ teaspoon black pepper, ½ teaspoon garlic powder and ½ teaspoon onion powder to a blender. Blend until smooth.
- In a bowl, mix together cooked sausage, remaining ½ cup cheese, chives and any diced veggies or choice.
- Once the hash browns are done, remove the tray from the oven and decrease the temperature to 375F. To each hashbrown cup add 2 tablespoon of the vegetable and sausage mixture. You may need to gently press this down.
- Pour the egg mixture over each cup until ¼ inch from the top. Bake for 18-22 minutes or until the edges are no longer jiggly.
Gillian says
I have made a lot of your food. This is, in my opinion, the best I've made.
Full disclosure, I live in a country that doesn't have frozen hash browns. So I used grated yukon potatoes. Worked perfectly. These are delicious! Looking forward to breakfast this week!
Morgan Remelgado says
These are FANTASTIC! My mother shared this recipe with me and now I’m hooked. Been a faithful follower on Instagram too!
Erica says
Can you use a regular muffin tin if you don’t have a silicone one? Parchment paper liner?
Nicole Addison says
Hi Erica- you can however please note they may still stick to the liners!
Nicole Addison says
The ultimate meal prep breakfast recipe! With carbohydrates, protein and even some veggies- all you need is some fiber for an easy balanced meal! I hope you enjoy.