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BLT Hashbrown Egg Cups

BLT Hashbrown Egg Cups

BLT Hashbrown Egg Cups. Bake up a batch of hashbrown egg cups in minutes. Perfect for Mother's Day brunch but they can easily be refrigerated or frozen for meal planning breakfasts too!

Course Breakfast
Cuisine American
Keyword breakfast cups, brunch cups, brunch recipe, egg casserole, egg cups, egg dish, hashbrown egg cups, mother's day recipe
Prep Time 5 minutes
Cook Time 35 minutes
Servings 6


  • 2 1/2 cups frozen or refrigerated raw hashbrowns
  • 6 medium eggs
  • 3 T. half and half or 2% milk
  • 6 slices bacon, chopped
  • 1 cup cherry tomatoes, quartered
  • salt and pepper to taste
  • 1 cup shredded cheese, I used Colby Jack
  • 1 t. garlic powder
  • fresh herbs to taste optional


  1. Preheat oven to 425-degrees

  2. Spray a 6-cup muffin tin with non-stick spray

  3. Thaw hash browns and put 1/3 cup hashbrowns in each muffin tin. Press the hashbrowns down and up the sides, creating a "cup".

  4. Sprinkle hashbrown cups with salt and pepper and bake for 17-19 minutes.

  5. While the hashbrowns bake, mix up the filling.

BLT Cup Filing

  1. In a medium bowl, whisk eggs, add half-and-half (or milk), salt and pepper. Then add in bacon, tomatoes, salt, pepper, cheese and herbs. ( I added fresh oregano and thyme)

  2. Take hashbrown cups out of the oven when they start to brown. Turn oven down to 350-degrees.

  3. Pour egg mixture into hashbrown cups. Fill each cup up to the top.

  4. Bake hashbrown cups for 18-20 minutes until the egg mixture is cooked through and the top of the cups are browned.

    BLT Egg Brunch Cups