I love a good breakfast, especially when it’s easy to make but still feels special. If you’re looking for ways to use hash browns and eggs for a satisfying morning meal, you’ve come to the right place. These two recipes offer simple, delicious options to get your day started.
Whether you need a quick grab-and-go option or a larger dish for a family brunch, I have ideas you’ll enjoy. Let’s make some breakfast!
Jump to Recipe:
- 1. Hash Brown And Egg Cups: Your Easy Breakfast Solution
- 2. Hearty Hashbrown Breakfast Casserole with Egg
Hash Brown And Egg Cups: Your Easy Breakfast Solution
These egg cups are a perfect grab-and-go breakfast. They combine crispy hash browns with fluffy eggs and cheese in a convenient muffin shape.
They are simple to prepare and great for meal prepping, making your busy mornings a little smoother.
Key Ingredients & Tips
- Frozen Hash Browns: Use pre-shredded frozen hash browns. Make sure to thaw them completely and squeeze out any extra water for the best crispy base.
- Muffin Tin Prep: Grease your muffin tin cups really well with cooking spray or butter. You can also use paper liners if you prefer, which makes cleanup easier.
- Add-ins for Egg Cups: Feel free to add small amounts of cooked bacon bits, diced bell peppers, spinach, or extra cheese to each cup before baking.
What You Need
- 2 cups frozen shredded hash browns, thawed and excess water squeezed out
- 6 large eggs
- 1/4 cup shredded cheddar cheese
- Salt and freshly ground black pepper to taste
- Cooking spray or butter for greasing
⏱️ Time: 30 minutes🍽️ Yields: 6 egg cups
How to Make It
Step 1: Prep Hash Brown Bases
Preheat your oven to 400°F (200°C). Spray a 6-cup muffin tin generously with cooking spray. Divide the thawed hash browns evenly among the muffin cups. Press them down and up the sides to form a neat cup or nest.
Step 2: Fill and Season Eggs
Carefully crack one egg into each hash brown cup. Season each egg with a pinch of salt and pepper. Sprinkle shredded cheddar cheese over the top of each egg.
Step 3: Bake Until Set
Bake for 15-20 minutes, or until the eggs are set to your liking. The hash browns should be golden and crisp around the edges. Carefully remove the cups from the muffin tin and serve warm.
📝 Final Note
These hash brown egg cups are great for making ahead! Store cooled cups in an airtight container in the fridge for up to 3 days. Reheat them gently in the microwave or a toaster oven.
Hearty Hashbrown Breakfast Casserole with Egg
This casserole is a wonderful choice for feeding a crowd or for a weekend breakfast. It features fluffy eggs, crispy hash browns, and cheese baked together.
You can even prepare it the night before, making your morning simpler when you want a relaxed meal.
Key Ingredients & Tips
- Meat Options: If you’re adding cooked breakfast sausage or ham, make sure it’s fully cooked and drained before mixing it into the casserole. This keeps the dish from being greasy.
- Overnight Prep: For an easy morning, assemble the casserole the night before. Cover it and store it in the refrigerator. Just remember to add an extra 10-15 minutes to the baking time if baking from cold.
- Cheese Choices: Any shredded cheese works well. Cheddar is classic, but Monterey Jack, a Mexican blend, or even a little bit of mozzarella are great too.
What You Need
- 1 (30-ounce) package frozen shredded hash browns, thawed
- 1 pound cooked breakfast sausage, crumbled and drained (optional)
- 1/2 cup chopped onion
- 2 cups shredded cheddar cheese
- 8 large eggs
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Cooking spray
⏱️ Time: 60 minutes🍽️ Yields: 8 servings
How to Make It
Step 1: Combine Casserole Base
Preheat your oven to 375°F (190°C). Lightly spray a 9×13-inch baking dish with cooking spray. In a large bowl, combine the thawed hash browns, cooked sausage (if using), chopped onion, and 1 1/2 cups of the shredded cheddar cheese. Spread this mixture evenly into the prepared baking dish.
Step 2: Prepare Egg Mixture
In a separate medium bowl, whisk together the eggs, milk, salt, and pepper until well combined. Pour this egg mixture evenly over the hash brown mixture in the baking dish.
Step 3: Bake to Golden Perfection
Bake for 40-45 minutes, or until the casserole is mostly set. Remove from the oven, sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top, and return to the oven for another 5-10 minutes, or until the cheese is melted and bubbly.
📝 Final Note
Let the casserole cool for about 5-10 minutes before slicing and serving. This resting time helps it set up nicely so the slices hold together well. Leftovers store well in the fridge and can be reheated.