All American Hash Brown Egg Cups

These All American Hash Brown Egg Cups are a dream of a breakfast. They make healthy meal prep a breeze, packing in shredded potatoes, breakfast sausage, cheese, and eggs! Whip up a batch and serve a crowd today, or stick them in the fridge for breakfast enjoyment all week long. Psst: they also freeze well!

Prep: 15 minutesCook: 18 minutesTotal: 33 minutes
Fat 6 Carbs 5 Protein 9
Yield 12 egg cups 1x


  • 2 medium red potatoes, peeled and shredded
  • 1 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 12 fully-cooked breakfast sausage links
  • 8 large eggs
  • 1/4 cup milk (any kind)
  • 1/3 cup shredded Colby jack cheese


  1. Preheat oven to 350°F and spray a 12-cup, nonstick muffin tin with cooking spray.
  2. Peel 2 medium red potatoes and then shred with a cheese grater. Place shredded potato on top of a thin rag, cheesecloth, or paper towel and squeeze out as much excess moisture as possible. Place into a small bowl and season with garlic powder, salt, and pepper. Then, spread evenly among the 12 cups.
  3. Chop 12 fully-cooked breakfast sausage links and then add to the top of shredded potatoes.
  4. In a medium bowl, whisk together eggs and milk. Then, pour egg mixture evenly on top of veggies in order to fill each cup around 3/4 of the way full. Use a fork or knife to mix in order to make sure the veggies are evenly distributed within the egg.
  5. Season the top of each egg cup with salt and pepper, to taste, and then sprinkle on cheese.
  6. Bake at 350°F for around 18-22 minutes.

Watch It

Nutrition Facts

Serving Size: 1 egg cup Calories: 110 Sugar: 0 Sodium: 212 Fat: 6 Carbohydrates: 5 Protein: 9
Author: Lee HershCategory: BreakfastMethod: OvenCuisine: American

Keywords: breakfast, healthy, meal-prep breakfast, eggs, egg cups

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