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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.
The recipe was originally published in April 2017. It has been updated for content and photos.
Bacon. Hash browns. Eggs. What more could we want for breakfast? These Baked Egg Cups have it all!
Plus they are easy to make and on the table in only 30 minutes. With a perfectly cooked, drippy egg on top, these suckers get inhaled pretty darn quickly at my house.
If you like those perfectly cooked runny yolks, try this Avocado Toast Recipe for a quick and easy breakfast.
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Why This Recipe Works
Using pre-made hash browns cuts down on prep time.
Baking the hash brown mixture first keeps the egg cups from getting soggy.
The muffin tin allows for individually sized servings - perfect for on-the-go.
The recipe can be easily altered for make-ahead options.
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Step By Step Instructions
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 and bake for another 6-8 minutes, or until the whites are set. Remove and let sit for 5 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 and serve immediately.
Cook's Tips
- 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.
- Sharp cheddar has the best flavor for this recipe, however, any cheese can be substituted.
- Sausage or any other meat can be substituted for the bacon if desired.
- Use cupcake liners for easy cleanup.
- Egg cups are done when the egg whites are fully cooked. However, if you like an egg yolk that is cooked, add 3-5 minutes to the cook time, depending on desired doneness.
FAQ's:
How Long Do Egg Cups Last in the Fridge?
These baked egg cups will last up to 3 days in the fridge. Reheat instructions included below.
Make Ahead Instructions
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.
Freezing Instructions
Follow the instructions above for making them ahead. Place egg cups in a freezer safe bag and store in the freezer for up to 1 month. Note that eggs reheated from frozen will have a slightly rubbery texture.
Reheating Instructions
The easiest way to reheat is to pop them in the microwave for about 45 second to 1 minute (or until warmed through).
Tools Used
- Muffin tin
- Cupcake liners (optional but convenient)
- Small spatula
More Easy Breakfast Recipes from Went Here 8 This
Air Fryer Hash Browns
Easy Cornmeal Pancakes
Orange Buttermilk Ricotta Pancakes
Rate the recipe and leave a comment to let me know how it turned out!
Recipe
Baked Egg Cups
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 bacon until crisp, drain and crumble into pieces.
- Generously grease a muffin pan with reserved bacon fat. You can also use cupcake liners for convenience.
- 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.
- 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.
Expert Tips:
- To make baked egg cups ahead of time, use cupcake tins 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 hashbrowns. Bake an additional 5-10 minutes, until egg are set. Store in plastic bag in the fridge.
- Sausage or any other meat can be substituted for the bacon if desired.
- Sharp cheddar has the best flavor for this recipe, however, any cheese can be substituted.
- Use cupcake liners for easy cleanup.
- Egg cups are done when the egg whites are fully cooked. However, if you like an egg yolk that is cooked, add 3-5 minutes to the cook time, depending on desired doneness.
Nutrition
Sophia
What a great idea! These looks so cute and tasty and I love that you can make them ahead and reheat them!
Danielle
Thanks Sophia!
Stephanie
What a fun idea for brunch! I love finding new ways to enjoy eggs 🙂
Danielle
Thanks Stephanie!
Lathiya
The baked egg cups looks delicious and easy...I love such easy recipes...Will be bookmarking for future
Danielle
Thanks Lathiya!