Cheesy Hash Brown Egg Cupcakes

cheesy hash brown egg cupcakes

So I’m pretty sure my toddlers could eat pancakes for breakfast 5-6 days a week (if I let them). I mean I can’t really blame them, pancakes are delicious and they don’t know any better. Syrupy, delicious, gooey, carb loading start to your day. But, as a dietitian I just wasn’t feeling good about them having pancakes everyday. So we came up with these Cheesy Hash Brown Egg Cupcakes as an awesome alternative. 

Obviously once and awhile pancakes are great, but I feel like my kiddos are back in the kitchen demanding snacks before I’ve even cleaned up after breakfast! They just don’t stay with them long, I mean unless I load up the pancakes with fiber, but that kinda takes the fun out of the pancake… “Here kids!! Come get your flax, bran, oat, buckwheat cakes!”. Haha. Henceeee, the birth of the breakfast cupcake or healthy egg muffin if you‘d rather.

cheesy hash brown egg cupcakes

The great thing is I also thoroughly enjoyed these. These Cheesy Hash Brown Egg Cupcakes were the perfect grab and go breakfast for me to take to work, they’re good hot or cold. Throw some fresh fruit with these and you literally have almost hit every food group (well except veggies, but that’s ok you can make those up at lunch and dinner).

I prefer to nuke it in the microwave for 10 seconds or so ;). If you cook them a few minutes less than the recipe suggests you get an even more delicious runny egg version of this “breakfast cupcake”. Anyways, I would probably only do that if I was going to eat all of these right away or was serving for a group.

cheesy hash brown egg cupcakes

I feel like I just hit a major mom win if my toddlers eat eggs for breakfast. I feel good about myself. Like they got some protein in their little growing protein demanding bodies first thing in am… and they will hopefully not be asking for am snack until maybe 9:30! (Usually it’s like 12 minutes after breakfast).

IF you’re still on the fence about eggs, check out this great article about all of the awesome health benefits of eating eggs. AND just in case anybody is still telling you to restrict eggs in your diet. The previous cholesterol guidelines have since been modified. There actually is no longer a restriction on cholesterol mg in your diet, because there just isn’t the research to back that up. So eat up!! 

This recipe is also veryyyy flexible. You can add or swap cheeses, add veggies, add bacon or ham? Whatever you like. The hash brown cupcake is so much fun and gives you that feeling of eating a hearty breakfast even when eating on the go! My hash brown cups got a little over crispy 😉 but they were still just as delicious. 

The boys loved these! They were even better (in my opinion) the next day. All of the ingredients kind of congealed together. I could quickly warm them up for the boys in microwave. I sprinkled a little hot sauce on mine and added chopped avocado and served with fresh fruit. DELICIOUS!

cheesy hash brown egg cupcakes

Nutrition info listed below. Don’t be scared by the 10 g of fat per serving, you need some fat at breakfast to keep you satisfied longer. I try to eat at least 1 egg a day. 🙂 Enjoy!!

Cheesy Hash Brown Egg Cupcakes

The perfect grab-n-go breakfast that won’t leave you hungry. 

Course Breakfast
Cuisine American
Keyword breakfast, eggs, grab-n-go breakfast, healthy breakfast
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 9 servings
Calories 230 kcal
Author Becky French


  • 2 1/2 cups frozen hash brown
  • 9 each eggs
  • 3/4 cup cheddar cheese shredded
  • 1/4 cup mozzarella cheese shredded
  • 1 tbsp olive oil
  • 1 tbsp parsley chopped


  1. Preheat oven to 425 degrees F. 

  2. Mix hash browns, olive oil, cheeses, salt and pepper as desired 

  3. Spray muffin pan with cooking spray. Evenly divide the hash brown mixture into the tins. Use your fingers to firmly press the mixture down forming a “nest”.

  4. Bake at 425 degrees F until the edges are nicely browned. ~15 minutes. 

  5. Crack 1 egg in each hash brown cup, season with dash of salt and pepper. 

  6. Sprinkle tops of muffins with 1 Tbsp of additional cheese each.

  7. Bake at 350 degrees until egg whites are firm. ~15 minutes

  8. Let cupcakes cook completely before removing from tins.

  9. Top with chopped parsley, use knife to loosen the edges before removing if needed. Enjoy!

Nutrition Facts
Serving Size 1 cupcake
Servings Per Container 9

Amount Per Serving
Calories 230 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 4g 20%
Trans Fat g
Cholesterol 200mg 67%
Sodium 160mg 7%
Total Carbohydrate 10g 3%
Dietary Fiber 1g 4%
Sugars 1g
Protein 10g 20%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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