top of page

Breakfast Hashbrown Egg Cups

Prep Time:

30 minutes

Bake Time:

30 minutes

Total Time:

1 hour


24 servings




  • 30-ounce bag of frozen shredded potatoes, thawed

  • 1 bell pepper, caramelized & diced

  • 1 onion, caramelized & diced

  • 2 tablespoons olive oil

  • 10 large eggs

  • ½ cup whole milk

  • 1 sausage (5-6 ounces), cooked & diced

  • 1 cup cheddar cheese, shredded

  • 1 tablespoon FreshJax I’ve Got The Brunchies seasoning

  • Salt and black pepper, to taste

Tools Needed

Muffin Pan

Spouted Bowl

Cooling Rack

This post contains affiliate links. Please read our Disclosure Policy for more information.

Bake with Me


  1. Preheat oven to 400°F.

  2. Lightly grease two 12-count muffin pans and set aside.

  3. In a large bowl, combine potatoes, bell pepper, onion, Brunchies seasoning, and oil. Mix well.

  4. Fill each of the muffin cups a little more than halfway with the potato mixture, and gently press down into the muffin cup.

  5. Bake for 20-25 minutes, or until the edges are golden brown. Remove from the oven and set aside. Then, reduce oven temperature to 350°F.

  6. Meanwhile, in a separate large bowl with a spout (or a large spouted measuring cup), combine the eggs, milk, sausage, salt and pepper. Mix until well combined.

  7. Evenly pour the egg mixture into each of the muffin cups, covering the potato mixture.

  8. Bake for 10 minutes. Remove muffin pan from the oven, and sprinkle cheese into each muffin cup.

  9. Return muffin pan to the oven and bake for an additional 3-5 minutes, or until the eggs are set.

  10. Allow to cool in muffin pan for about 5 minutes, then remove each breakfast cup and place on a wire rack to cool for an additional 5 minutes and enjoy!

Recipe Tags

Breakfast, FreshJax

bottom of page