Start your day off right with these Breakfast Hashbrown Cups… which we might add, are as delicious as they are easy to make! This recipe turns your favorite breakfast ingredients, like fluffy eggs, salty bacon, melty cheese, and crispy hashbrowns, into perfect single servings that you can quickly grab when you have places to be! They’re crispy, savory, and packed with protein, making them a great way to fuel up before you get goin’. You’ll love how these cups are so customizable, too. Add your favorite veggies or swap out the bacon for turkey sausage… the options are truly endless! Breakfast Hashbrown Cups give you everything you need for a great day ahead!

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  • 1 (20-ounce) package refrigerated hashbrown potatoes
  • 4 large eggs
  • 2 tablespoons milk
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 2 slices bacon, diced
  • 8 ounces cremini mushrooms, thinly sliced
  • 1 bell pepper, diced
  • 1 cup baby spinach, chopped
  • 1/2 cup Monterey Jack cheese, shredded, divided


Step 1 –Preheat the oven to 375 degrees F.

Step 2 –Lightly coat a 12-cup muffin tin with nonstick spray.

Step 3 –Evenly divide the hashbrowns amongst the 12 prepared muffin tins, pressing them into the bottom and up the sides of the tins, leaving an opening in the center for the filling.

Step 4 –Bake the hashbrowns until they are golden-brown, about 22-25 minutes.

Step 5 –In a medium bowl, whisk the eggs, the milk, the Worcestershire sauce, the hot sauce, the salt, and the pepper together.

Step 6 –In a large skillet over medium high heat, add the bacon slices and cook until they are brown and crispy, about 6-8 minutes.

Also Read:  Amaretto Brownies

Step 7 –Transfer the bacon to a paper-towel-lined plate and drain the excess fat, reserving 1 tablespoon of it in the skillet.

Step 8 –Add the mushrooms and the bell pepper to the bacon fat and cook, stirring occasionally, until they are tender, about 4-5 minutes.

Step 9 –Stir the egg mixture into the mushroom mixture until the eggs are completely set, about 3-4 minutes.

Step 10 –Stir the spinach, 1/4 cup of the cheese, and the cooked bacon into the egg mixture until the spinach has wilted, about 2 minutes.

Step 11 –Spoon the egg mixture into the hashbrowns and evenly sprinkle each with the remaining cheese.

Step 12 –Bake the hashbrown cups until the cheese has melted, about 3-4 minutes.

Step 13 –Serve.