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Cheesy Potato & Bacon Egg Cups

Have a seat at Jordana Brewster’s table for this tasty breakfast recipe. Then help Citi and No Kid Hungry as they team up to end childhood hunger in America.

Cheesy Potato & Bacon Egg Cups


Servings: 12

½ onion, finely diced

½ red pepper, finely diced

4 pieces bacon, chopped

4 cups frozen shredded hash browns

1½ cups shredded cheddar cheese, divided

½ cup panko

½ teaspoon salt

½ teaspoon hot sauce

12 eggs

Minced chives

Fresh avocado


  1. Preheat oven to 425ºF (220ºC).

  2. Cook bacon and set aside to drain, reserving fat.

  3. Sauté onion and red pepper in bacon fat until soft translucent. Set aside. 

  4. Microwave hash browns for 1½ minutes, stirring halfway through. Mix in 1 cup of the shredded cheddar cheese, panko, salt, sautéed onions, bacon, and hot sauce.

  5. Spray a muffin tin with cooking spray, then press hash brown mixture into the bottom and sides of each muffin cup to form a potato cup. Bake for 15–20 minutes, until potatoes are browned and crispy. 

  6. Remove muffin tin from oven and lower oven temperature to 375ºF (190ºC). Sprinkle 2 teaspoons of cheddar cheese over each hash brown. Break an egg on top of each muffin cup and sprinkle with salt. Bake for 25 minutes.

  7. Top with crumbled bacon and chives.