Serve immediately for the crispiest texture.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

These cups can also be frozen before baking; just add 5–10 extra minutes to the baking time.

Variations

Vegetarian: Replace meat with mushrooms, spinach, or zucchini.

Spicy: Add diced jalapeños or a pinch of cayenne pepper to the hash brown mixture.

Cheese Lovers: Mix in mozzarella, pepper jack, or Swiss cheese for a unique flavor.

FAQ

Q: Can I use fresh potatoes instead of frozen hash browns?
A: Yes! Grate the potatoes, squeeze out excess moisture, and proceed with the recipe.

Q: Can these be made ahead for meal prep?
A: Absolutely. Bake, cool, and store in the fridge for up to 3 days, or freeze for up to a month.

Q: Can I make mini cups for kids?
A: Yes! Use a mini muffin tin and reduce baking time to 15–18 minutes.

These Cheesy Hash Brown Breakfast Cups are a versatile, fun, and satisfying way to kickstart your day with minimal effort and maximum flavor.