Name: Baked Egg Cups
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup hash brown potatoes ((cooked)); 1/3 cup cheddar cheese; 6 slices bacon ((cooked and crumbled)); 9 eggs; 1/2 tsp. black pepper; 1 tsp. smoked paprika; 1/4 tsp. salt; 1/8 cup diced onions; Reserved bacon fat

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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.

egg cups on a plate with runny egg yolk side view

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.

bread with avocado and a fried egg on top

If you like those perfectly cooked runny yolks, try this Avocado Toast Recipe for a quick and easy breakfast.

Jump to:

Why This Recipe Works
Step By Step Instructions
Cook's Tips
FAQ's:
How Long Do Egg Cups Last in the Fridge?
Make Ahead Instructions
Freezing Instructions
Reheating Instructions
Tools Used
More Easy Breakfast Recipes from Went Here 8 This
Recipe
💬 Comments

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.

grated potatoes and seasoning in a glass bowl

Fill each muffin tin ¾ full with the hash brown mixture and lightly pat down.

potato hashbrown mixture in a muffin tin

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.

hasbrowns in a muffin tin with a raw egg on top

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.

using a spatula to get an egg cup out of muffin tin

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

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Rate the recipe and leave a comment to let me know how it turned out!

Recipe

egg cups on a plate with runny egg yolk top down view

Baked Egg Cups

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.

5 from 2 votes

Print Rate

Course: Breakfast

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: egg cups

Calories: 168kcal

Author: Danielle Wolter

Ingredients

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:

Cook's 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.