Hash Brown Egg Cups

Hash Brown Egg Cups


  1. BEAT one egg in a small bowl and STIR in hash brown potatoes. Equally DIVIDE potato mixture and PRESS into 6 muffin cups.

  2. BAKE in preheated 450°F oven for 10-12 minutes to crisp potatoes.

  3. While potatoes are cooking, BEAT 4 eggs in a small bowl and STIR in chopped ham.

  4. COAT skillet with vegetable spray and SCRAMBLE eggs and ham until still moist but not dry cooked.

  5. DIVIDE scrambled eggs and PLACE equally in each muffin cup.

  6. TOP with shredded cheese (about 2 Tbsp. each).

  7. RETURN to oven and BAKE for an additional 5 minutes.


  • 5 large EGGS, divided
  • 1 1/2 cups refrigerated hash brown potatoes, thawed
  • 1/3 cups chopped ham
  • 1/2 cups shredded sharp cheddar cheese


This recipe is an excellent source of choline and protein, and a good source of vitamin A and folate.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.