Cheesy Hash Brown Egg Bites


This is not your typical egg bite because it is stuffed with of spinach and is surrounded by crispy potatoes. They are ideal for your upcoming brunch gathering or for a midweek grab-and-go breakfast.

Prep Time: 25 minutes
Cook Time: 3 minutes
Total Time: 55 minutes


  • 4 cups shredded potatoes
  • 4 tbsp salted butter
  • 1 tsp kosher salt, divided
  • 3/4 tsp black pepper,
  • 1/2 cup shredded cheddar cheese
  • 10 large eggs
  • 1/4 cup milk
  • 1/4 cup chopped scallions
  • 1 package of frozen spinach (10-ounce)



  1. Set the oven to 450° F.
  2. Cooking spray should be liberally used to grease a standard 12-hole muffin pan.
  3. Shredded potatoes, shredded cheese, melted butter, 1/2 teaspoon salt, and 1/2 teaspoon black pepper should all be combined in a medium bowl.
  4. Press the mixture firmly and evenly into the bottoms and up the sides of each well, using your fingers, a spoon, or even a shot glass to help form the cups.
  5. After around 20 minutes of baking, remove from the oven when crisp and golden.
  6. Oven temperature is decreased to 375° F.
  7. Eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper should all be completely blended in a big bowl. Add the thawed, squeezed spinach as well as the sliced scallions. Be sure to break up any spinach clumps.
  8. Pour the egg mixture into the hash brown cups in the muffin tins using a 1/4 cup measuring cup. Bake for 15 to 17 minutes, or until the eggs are puffy and set.
  9. After letting each hash brown cup cool slightly, gently release the edges with a knife or tiny rubber spatula, remove, and serve.


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