• Jeannie

Good Morning Eggs!

Mike told me yesterday he had many of his followers ask for the egg cup recipe of the delicious egg cups I made yesterday. Well, my name isn't Jeannie for nothing. You asked and I am delivering. They are really easy to make.


10 oz of Shredded Hash Browns ( we use Ore-Ida)

12 Eggs

1 Cup Shredded Cheese ( we've used Mexican Blend, Cheddar, Mozzarella)




A drizzle of Olive Oil

Cooking Spray ( we use Trader Joe's Coconut Oil Spray)

Optional Ingredients





  1. Preheat oven to 425 Degrees.

  2. Spray cupcake pan with Cooking Spray ( you can also use oil, butter, or cupcake liners) and set aside.

  3. In a medium bowl mix, hashbrowns, cheese, salt, pepper, and paprika. If hashbrowns are too frozen you can pop them in the microwave for 30 seconds to defrost a bit.

  4. Put a spoonful of the mixture in the pan and using your fingertips press into the shape of cup. Place in the oven for 15-20 minutes. I like to make my hashbrowns a little crispy.

  5. Take out the pan and crack an egg into each cavity. Now the fun begins. You can add bacon, peppers, more hashbrowns, cheese, whatever you want to the top of these.

  6. Lower the oven down to 350 degrees pop them in the oven for 15 more minutes ( or when the egg whites have set).

  7. Once done let cool for 5 minutes before taking out of the pan and enjoy!


*Have extra hashbrown mixture? Freeze it in a plastic bag for another day.

* Have leftover vegetables from dinner? Toss them on top.

* Don't have a cupcake pan? No worries you can do this in a baking sheet by making little cavities of hashbrowns. Just make sure to cook your hashbrowns.

Would love to see how your cups come out! Tag me on IG @Jeannni3

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