These Hash Brown Ham and Cheese Egg Cups are just one of the simple recipes I’m teaching my son to make for his first year in an apartment in college. Easy and quick breakfast recipes, freezer friendly and full of protein are high on my list.
I like these egg muffin cups because he can make up a batch on the weekend for easy grab and go breakfast ideas all week. They remind me of my Egg Biscuit Cups with Sausage which gives you great breakfast ideas using Pillsbury biscuits. Another favorite!
Hash Brown Ham and Cheese Egg Cups
It’s basically like a breakfast casserole but in a muffin tin.
They are SO easy to make, and you can easily substitute out the ham for cooked bacon or sausage. I just used the ham cubes because it’s something he can buy all ready to go.
If it’s not convenient, he’s not going to make it.
It’s also got to be easy to make, something without a lot of steps to follow. You literally place all the ingredients in a bowl, and after mixing, you scoop it in the pan to bake!
So simple!
How to Make Egg and Cheese Muffins
Hash Brown Ham and Cheese Egg Cups
Grab & Go High Protein Breakfast ideas with Egg, cheese, ham, and potato muffin cups.
Ingredients
- 20 oz. refrigerated hash browns
- 1 1/2 cup grated cheddar cheese (save a little to sprinkle on top)
- 1 cup cubed ham
- 8 eggs
- 1 tsp. salt
- 1/2 tsp. fresh ground pepper
- 1/4 tsp. garlic powder
- 2 tbsp. milk or half & half
Instructions
- Pre-heat oven 350 degrees.
- In a medium-size bowl, stir all ingredients together until well blended.
- Liberally grease the muffin tin.
- Scoop mixture into each space trying to make sure you get enough of the egg liquids.
- Sprinkle the tops with a little extra cheese.
- Place in the oven on the middle rack for about 30 min, or until golden brown.
Notes
These come out of the pan easier when they've been allowed to cool just a bit. Use a butter knife to scrap around the edges and carefully lift out. Enjoy!
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving:Calories: 252Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 146mgSodium: 712mgCarbohydrates: 15gFiber: 1gSugar: 1gProtein: 11g
This helicopter momma is very happy!
Can you Add Veggies to Hashbrown Egg Cups?
That’s the beauty of this recipe! It’s very versatile, making it easy to add veggies like mushrooms, onions, green or red peppers, broccoli, asparagus, and sweet potato. Pretty much any vegetable you love.
He made these all by himself and he actually liked them. 
I’ll be putting this Hash Brown Ham and Cheese Egg Cups recipe in his college recipe book.
Can you Freeze Hash Brown Ham and Cheese Egg Cups?
Yes! You sure can! Let each egg cup cool before placing in a ziplock freezer bag and lay flat in the freezer. This way they won’t stick to each other when frozen. I like making up a couple of batches to freeze so he can just pull out one or two to microwave for a quick breakfast or snack.
Using a muffin tin to make egg and cheese cups is a brilliant way to serve up individual breakfast ideas. It’s just the right amount and kids love it!
Easy Breakfast Ideas
We all need easy, yet delicious breakfast ideas when toast or cereal isn't cutting it! Great for holidays, weekends or everyday!
Breakfast Strata Recipe with Rye Bread and Sausage
This Breakfast Strata recipe is a healthy breakfast idea, packed with sausage and rye bread. A baked egg casserole that makes the perfect weekend breakfast.
Breakfast Casserole Recipe with Biscuit Dough
Breakfast casserole recipes like this one are a great way to use up leftover holiday ham.
Banana Walnut Breakfast Muffins with Fruit and Honey
Delicious grab and go or great to serve with brunch.
Sausage Gravy and Biscuits
Sausage Gravy and Biscuits is a southern specialty! This easy gravy recipe is made with pork sausage and drippings along with milk and flour, making up a thick creamy gravy to serve over fresh biscuits.
Shari H says
These have been a life saver! I’ve been eating two with avocado for breakfast and then one for an afternoon snack!
Kim says
Yum, that sounds delicious!
Sha says
These adorable hash brown ham and cheese egg cups are adorable and super delicious! Everyone is filled!
Kim says
They are pretty handy to have around.
Rhonda says
Can I keep in refrigerator or should they be frozen right away. Taking to friend but not sure when they will be using
Kim says
I’m assuming you’ve already baked them, right? They don’t have to be frozen right away. I make them a use them for breakfast during the week.
Rebecca Link-Patino says
Hi I’m having a Christmas tea party and was wondering if I could make these in mini muffin pans and how much should I reduce the time? Thanks!
Kim says
Hi Rebecca, I’m sorry I didn’t get to your question in time. You could definitely make these in a mini muffin tin. I’ve never tried it so I wouldn’t know what the time difference would be. I would just reduce it by at least half and keep an eye on them.
Kim says
Great! I’m so glad you enjoy these! It’s a great recipe to add or omit ingredients.
Kathleen donovan says
Can I cook it in a casaole instead cup cake pan
Kim says
You sure can. I would cook at 350 degrees. The size of you dish will determine how long. You may have to check often after the 30 minute mark.
Mel B says
Maybe silly question, but the hashbrowns are uncooked when you are mixing ingredients together, right?
I am going to use Golden Grill Hashbrown Potatoes. Usually for these, you add hot water and let it sit for 12 mins, then you fry them. So in this case, I would add water, sit for 12 mins, but then cool and use in the recipe ? Thanks!
Kim says
I used store-bought shredded hashbrowns, but you could use pre-cooked ones as well.
Melinda says
I’m not a very good cook, but these were really easy and really yummy. My store didn’t have refrigerated hash browns, so I used frozen ones and baked for five minutes longer which worked perfect. With my first batch, I use liners, and even though I sprayed them, the paper was still pretty sticky. They came out of the pan very cleanly on my second batch with no liners. This recipe yielded about 18 for me, but I would fill them a little fuller next time around. They do sink a tiny bit. I’d also like to try bacon or sausage. Also, I did freeze them and reheated for 1:30 in the microwave, broke it up in the middle, and microwaved for another minute for a great temp. Overall, this was a really great recipe!!
Kim says
Thanks Melinda! They really are so versatile and easy to make for so many people! Thanks for the comment and extra info.
Sandy says
These sound like a grandbaby favorite for sure!!! Thank you for sharing! I am wondering if you can shred your own potato (s) and how much would be required?
Kim says
Sure! I would just fill each cup halfway with hashbrowns and pour egg mixture the rest of the way.
Suzanne says
This looks delicious! Thank you for sharing!
Jen says
I accidentally bought frozen hash browns – how much longer would I need to bake? Thank you!
Kim says
I would bake in additional 5-minute intervals until eggs are done.
donna says
how long do I put it in the microwave from frozen
Kim says
I wrap in a paper towel and microwave on 30-second intervals.
christie thacker says
I like to use cup-cake liners when possible, would they be possible with this recipe ? Thank you for this great recipe.
Kim says
I’ve never tried it with liners, but I don’t see why not!
Tara Kuczykowski says
Love how easy these are to make!
Kim says
SO EASY!
Connie says
These look great and are supper cute. And for a busy college student, these will certainly be convenient. Smart!
Kim says
Thank you! Yes, I figured they’d be so easy to make and easy to grab and go!
Emily Hill says
I love any kind of make-ahead breakfast recipe like these egg cups. Yum!
Kim says
Yes, anything to make life less hectic!
Kara says
These would be a big hit at my house! My kids love anything with hashbrowns, and these look so tasty!
Kim says
I do too! Hashbrowns for the win!
Pam Dana says
These look amazing! I bet you could freeze them too!
Kim says
Yes, you can freeze them! Perfect!