SUBSCRIBE BY EMAILBaked Hash Brown Egg Cups with Parmesan and Pancetta are lovely little breakfast bundles that are delicious, fun to serve, and make a perfect way to start the day. Each bite is packed with goodies.
These Baked Hash Brown Egg Cups with Parmesan and Pancetta couldn’t be easier to make. They’re like an entire meal in one delectable package and make an ideal breakfast-on-the-go option.
Some people call a recipe like this egg muffins or egg bites (I’m sure you’ve seen or maybe tried Starbuck’s version, too — although theirs are slightly different). Check out this all-veggie version from the Mayo Clinic.
Baked Hash Brown Egg Cups with Parmesan and Pancetta
The crispy hash browns are the outer wrapping. The eggs bake up nicely in the center, and the Parmesan cheese and pancetta are sprinkled over the tops for that bit of luscious saltiness. This recipe makes four egg cups. Double the recipe for more to enjoy or serve.
If you’d like, add in your favorite mix-ins like spinach or mushrooms or your favorite cheese. They’re easy to pop in the fridge to enjoy the next day (I had one cold the next morning, but you could microwave them for a handful of seconds), and they’re easy to take on the go with you.
These egg sups would make a great addition to lunch (or brunch), too. Packed and served with a side salad, they’d brighten any mid-day meal.
You can easily double this egg cups recipe for a bigger group or if you’d like some extras to pop in the fridge to enjoy the next day.
Interested in More Delightful Breakfast-and-Beyond Egg Recipes?
Avocado Egg Salad
Egg Sandwich with Arugula Pesto and Roasted Tomatoes
Zucchini-Thyme Frittata for Two
Sausage, Sweet Potato & Spinach Quinoa Bowls with Egg
These Baked Hash Brown Egg Cups with Parmesan and Pancetta are versatile. They’re perfect for a special brunch and fun to serve your family on the weekend. Or make them so you can get out the door with breakfast in hand.
Try these soon — you’ll enjoy the everything-in-one-package presentation, and the great flavor!
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Patricia Conte/Grab a Plate
Yields Makes 4 egg cups
Save Recipe5 based on 7 review(s)
Ingredients
- 1-3/4 cups refrigerated hash browns
- 4 eggs
- 1/4 cup grated Parmesan cheese, extra for garnish
- 2 ounces pancetta, cooked
- Nonstick cooking spray
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper, extra to taste
Instructions
- Preheat the oven to 400 degrees F. Spray four wells of a muffin tin with nonstick cooking spray.
- Add the hash browns to a bowl and season with the salt and pepper. Toss to combine. Evenly divide the mixture between the muffin wells. Pat down the mixture into the bottom, then move some of the mixture up the sides of the wells, all the way around.
- Spray lightly with the nonstick cooking spray and bake for 15-20 minutes or until golden. Remove from the oven. Turn the oven to 350 degrees F.
- One at a time, crack an egg into each well. Evenly divide the Parmesan cheese and sprinkle over each egg. Top with the cooked pancetta. Cook the eggs for another 15 minutes or until they’re firm.
- Remove from the oven, season with some black pepper and a bit more Parmesan cheese.
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