These Whole30 Hash Brown Egg Cups are everything you love about a homemade breakfast in one easy bite. Not only are they delicious, but they are also your solution to conquering the busy morning breakfast.
Whole30 Hash Brown Egg Cups
Whether you’re doing Whole30 or not, these are the perfect way to meal prep your breakfast and can be modified to meet your dietary needs! Vegetarian? Leave out the bacon. Like sausage better? Use that instead. Wish it had peppers or cheese? Add them! If you are sticking to W30 though, see my recipe below for the compliant ones I made.
DIETARY NOTES
These Hash Brown Egg Cups are made with real ingredients and fit seamlessly into the following dietary needs when using the products/brands (or ones that are similar) listed in the recipe:
- gluten free
- soy free
- added and refined sugar free
- dairy free
- paleo
- Whole30
- grain free
Hungry for more?
Try these other egg-y breakfast recipes next:
- Whole30 & Paleo Potato Crust Quiche (whole30, paleo, vegetarian, refined sugar free, dairy free, gluten free, grain free, soy free)
- Paleo Shakshuka (whole30, paleo, vegetarian, refined sugar free, dairy free, gluten free, grain free, soy free)
FOLLOW ALONG
Be sure to follow me on Instagram to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Whole30 Hash Brown Egg Cups
Ingredients
Hash Brown Egg Cups
- 2 medium potatoes, shredded
- 6 eggs
- ½ cup coconut milk or almond milk (I use MALK Organics almond milk or canned coconut milk)
- 1 tbsp olive oil or avocado oil
- salt, to taste
- pepper, to taste
Filling Options
- sugar free bacon, chopped
- spinach, chopped
- tomato, diced
- shallot or onion, diced
- green onions or chives, to garnish
Instructions
- Preheat your oven to 400°.
- Grease muffin tins with avocado oil or olive oil and shred potatoes using a grater. Pat potatoes lightly with a towel to absorb excess moisture.
- Separate potatoes evenly into tins and form cup shapes. Press gently but firmly.
- Bake the potatoes for 18-20 minutes or until golden.
- While they bake, whisk together eggs, dairy free milk of choice, salt and pepper. Then, stir in the fillings of your choosing (bacon, tomato, onion, shallot, etc.).
- Once the potatoes are cooked, pour in about ¼ cup of the egg mixture into each cup.
- Pop back into the oven for 15-20 minutes or until completely cooked.
- Let the Hash Brown Egg Cups cool to keep their shape. Once cool, top with green onions or chives.
Super easy and delicious!
So glad to hear, Alison! 🙂
How do you store these and for how long?
I keep them in glass air tight containers in the fridge and eat them within 5 days!
Does the bacon need to be cooked beforehand?
Yes!
Delicious. My friend makes these all the time and I’m making them on the weekends for my busy week food. I pack the greens in and use sweet potatoes as the base. I added cilantro this time too. Wonderful!
So glad to hear this, Lisa! 🙂