If you’re looking for easy, comforting breakfast ideas that use hash browns and eggs, you’ve come to the right place! I love these two recipes because they make busy mornings simpler or feed a crowd with no fuss.
Whether you need a quick grab-and-go option or a big dish for Sunday brunch, I’ve got you covered. These hash brown and egg recipes are delicious and straightforward to make.
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Quick Hash Brown And Egg Cups
These individual hash brown and egg cups are perfect for meal prepping. You can bake a batch and have a warm breakfast ready all week long.
They are easy to customize with your favorite additions and taste great straight from the oven or reheated.
Key Ingredients & Tips for Egg Cups
- Frozen Hash Browns: Use shredded hash browns directly from the freezer. No need to thaw them first, just pat them dry if they have ice crystals.
- Muffin Tin Prep: Grease your muffin tin thoroughly, even if it’s non-stick, to prevent sticking and ensure easy removal of the egg cups.
- Add-ins: You can add cooked chopped bacon, sausage, or diced bell peppers to the egg mixture for extra flavor and texture.
What You Need for Hash Brown Egg Cups
- 1 cup frozen shredded hash browns, thawed and squeezed dry
- 2 tablespoons melted butter
- 4 large eggs
- 1/4 cup milk
- 1/4 cup shredded cheddar cheese
- Salt and pepper to taste
- Optional: Cooked chopped ham or veggies
⏱️ Time: 30 minutes🍽️ Yields: 6 egg cups
How to Make Hash Brown Egg Cups
Step 1: Prep Oven & Muffin Tin
Preheat your oven to 375°F (190°C). Spray a 6-cup muffin tin very well with cooking spray or lightly grease each cup with butter. This helps the hash brown crust release easily.
Step 2: Form Hash Brown Crust
In a bowl, mix the thawed and squeezed hash browns with the melted butter, salt, and pepper. Press about 2 tablespoons of this mixture firmly into the bottom and up the sides of each muffin cup to form a crust. Bake these hash brown crusts for 10 minutes until lightly golden.
Step 3: Add Egg Mixture and Bake
While the crusts are baking, whisk together the eggs, milk, salt, and pepper in a separate bowl. Stir in the shredded cheese and any optional add-ins you like. Pour the egg mixture evenly into each partially baked hash brown crust. Return to the oven and bake for another 15-20 minutes, or until the eggs are set and puffed up.
📝 Final Note
Let the egg cups cool for a few minutes in the muffin tin before gently removing them. They store well in an airtight container in the fridge for 3-4 days.
Hearty Hashbrown Egg Casserole Recipe
This hashbrown egg casserole is fantastic for feeding a larger family or for a weekend brunch gathering. It’s a comforting dish that comes together easily.
You can even prepare parts of it the night before to save time on a busy morning.
Key Ingredients & Tips for Egg Casserole
- Frozen Hash Browns: Feel free to use either shredded or diced frozen hash browns for this casserole. No need to thaw them before baking.
- Meat Options: Add cooked breakfast sausage, ham, or bacon to the casserole for a more filling meal. Make sure any meat is fully cooked before adding.
- Overnight Prep: Assemble the entire casserole (up to the baking step) the night before. Cover it and store it in the refrigerator. In the morning, just pop it into the oven.
What You Need for Hashbrown Egg Casserole
- 1 bag (30 oz) frozen shredded hash browns, not thawed
- 1/2 cup melted butter
- 1 small onion, chopped (about 1/2 cup)
- 8 large eggs
- 1 1/2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese, divided
- Optional: 1 cup cooked crumbled sausage or diced ham
⏱️ Time: 60 minutes🍽️ Yields: 8-10 servings
How to Make Hashbrown Egg Casserole
Step 1: Prep & Combine Hash Browns
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. In a large bowl, mix the frozen hash browns with the melted butter and chopped onion. Spread this mixture evenly into the bottom of the prepared baking dish.
Step 2: Mix Eggs and Cheese
In a separate bowl, whisk together the eggs, milk, salt, and pepper until well combined. Stir in 1 cup of the shredded cheddar cheese and any optional cooked meat. Pour this egg mixture evenly over the hash browns in the baking dish.
Step 3: Bake Casserole
Bake the casserole for 45-50 minutes, or until the edges are golden and the center is set. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top during the last 10 minutes of baking. Let it sit for a few minutes before slicing and serving.
📝 Final Note
Leftover hashbrown egg casserole keeps well in the fridge for up to 3 days. Reheat individual servings in the microwave or a warm oven until heated through.
