Hash Brown and Bacon Omelet Cups Recipe

Name: Hash Brown and Bacon Omelet Cups
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 12
Ingredients: cooking spray; 3 cups frozen shredded hash brown potatoes, thawed; 3 tablespoons butter, melted; 1/8 teaspoon salt; 1/8 teaspoon black pepper; 2 cups shredded Mexican-style four-cheese blend (8 ounces); 6 eggs, lightly beaten; 1/4 cup chopped red bell pepper; 1/4 teaspoon crushed red pepper (optional); 6 slices bacon, crisp-cooked and chopped; Chopped fresh chives, for garnish

Cook Time: 35 minutes

Ingredients

This recipe makes 12 servings. Quantities adjust automatically, but cooking times and steps remain the same. Original recipe yields 12 servings.

Cooking spray
3 cups frozen shredded hash brown potatoes, thawed
3 tablespoons butter, melted
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 cups shredded Mexican-style four-cheese blend
6 large eggs, lightly beaten
1/4 cup chopped red bell pepper
1/4 teaspoon crushed red pepper (optional)
6 slices bacon, cooked until crisp and chopped
Chopped fresh chives, for garnish

Directions

Preheat your oven to 425F (220C) and spray 12 (2 1/2-inch) muffin cups with cooking spray.
Wrap the thawed hash browns in a clean kitchen towel and squeeze out as much moisture as possible.
In a large bowl, combine hash browns, melted butter, salt, and black pepper. Mix well.
Press approximately 1/4 cup of the hash brown mixture into the bottom and up the sides of each prepared muffin cup.
Bake in the preheated oven until the hash browns are lightly golden, about 18-20 minutes.
While the hash browns bake, whisk together the shredded cheese, eggs, chopped red bell pepper, and crushed red pepper (if using) in a bowl.
Remove the muffin tin from the oven. Reduce oven temperature to 400F (200C).
Sprinkle half of the chopped bacon over the baked hash browns.
Pour the egg and cheese mixture evenly into each muffin cup, then top with the remaining bacon.
Return to the oven and bake until a knife inserted in the center comes out clean, about 13-15 minutes.
Garnish with fresh chopped chives and serve warm.

Nutrition Facts (per serving)

Calories: 311
Total Fat: 22g (29% DV)
Saturated Fat: 8g (40% DV)
Cholesterol: 124mg (41% DV)
Sodium: 561mg (24% DV)
Total Carbohydrates: 17g (6% DV)
Dietary Fiber: 2g (6% DV)
Sugars: 1g
Protein: 11g (22% DV)
Vitamin C: 8mg (9% DV)
Calcium: 151mg (12% DV)
Iron: 1mg (5% DV)
Potassium: 287mg (6% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Nutrient data may not cover all ingredients. Consult a doctor or dietitian for medically restrictive diets.

The Story Behind Hash Brown and Bacon Omelet Cups

The Hash Brown and Bacon Omelet Cups are a modern twist on classic American breakfast staples. Rooted in the tradition of hearty, farm-style breakfasts, this dish emerged as a convenient, portable solution for busy mornings. Combining the crispiness of hash browns with the savory richness of bacon and eggs, these omelet cups reflect a fusion of comfort and practicality. While the exact origin is hard to pinpoint, similar recipes gained popularity in the United States during the late 20th century as brunch culture expanded, emphasizing grab-and-go options for families and busy professionals alike.

Regional Variations and Influences

Across the United States, regional preferences influence the choice of ingredients. In the Midwest, hash browns are often thicker and more heavily seasoned, reflecting a preference for robust, hearty textures. In the Southwest, some variations include jalapeos or pepper jack cheese for a spicy kick. Coastal regions might incorporate smoked bacon or a blend of cheeses that include cheddar and Monterey Jack, highlighting local dairy specialties. These subtle regional twists allow the dish to remain versatile while maintaining its signature appeal.

What Sets It Apart from Similar Dishes

While similar to traditional omelets or breakfast casseroles, Hash Brown and Bacon Omelet Cups stand out due to their structure and presentation. Unlike a standard omelet, the hash brown crust acts as an edible cup, holding the egg mixture and bacon in a convenient single-serving format. This contrasts with frittatas, which are baked in a larger pan and require slicing, and breakfast burritos, which wrap the ingredients in a tortilla. The combination of a crispy potato base with soft, fluffy eggs creates a unique textural contrast not found in many other breakfast dishes.

Typical Serving Occasions

These omelet cups are often served at breakfast buffets, brunch gatherings, or family-friendly events where individual portions are practical. They are ideal for meal prepping, allowing for easy reheating without sacrificing texture. Cafs and diners frequently feature them as part of a brunch menu, sometimes accompanied by fresh salsa, sour cream, or a light garnish of chives. Their portability makes them a favorite for on-the-go breakfasts, picnics, or even casual office gatherings.

Interesting Facts

Hash Brown and Bacon Omelet Cups can be customized endlessly, with variations including vegetables like bell peppers, mushrooms, or spinach, and cheeses ranging from cheddar to spicy pepper jack.
The dish is celebrated for its visual appealcrispy golden cups holding vibrant, colorful eggs and toppings.
Despite the perceived complexity, the recipe is surprisingly forgiving, allowing cooks to adjust egg-to-cheese ratios or swap proteins according to preference.
Many chefs note that pre-cooking the bacon and squeezing excess moisture from the hash browns are key techniques for achieving perfect crispness and preventing sogginess.
Some enthusiasts have adapted the recipe into a freezer-friendly format, making it a staple for busy mornings while maintaining taste and texture.

FAQ about Hash Brown and Bacon Omelet Cups Recipe

Preheat your oven to 425°F (220°C). Grease 12 muffin cups with cooking spray. Squeeze out the moisture from thawed hash browns, then mix with melted butter, salt, and pepper. Press this mixture into the muffin cups and bake for 18-20 minutes until lightly browned. For the filling, whisk together eggs, cheese, bell pepper, and optional crushed red pepper. Once the hash brown cups are ready, reduce the oven temperature to 400°F (200°C), top each cup with bacon and egg mixture, and bake for another 13-15 minutes until the center is set. Garnish with chopped chives.

Yes! These omelet cups are perfect for making ahead. After baking, you can store them in the fridge for up to 4 days. They also freeze well, so feel free to prepare a batch and reheat them as needed for quick breakfasts.

You can customize the omelet cups by adding ingredients like onions, mushrooms, spinach, or other types of cheese. You could also substitute bacon with sausage or ham, or add spicy ingredients like jalapeños for extra flavor.

To prevent sticking, make sure to grease the muffin tin well with cooking spray. You can also line the cups with parchment paper for extra insurance. Additionally, be sure to press the hash browns firmly into the tin to create a solid base.

For best results, thaw the hash browns first to remove excess moisture. This ensures that the hash brown cups crisp up properly in the oven. If you use frozen hash browns directly, you may end up with soggier cups.

Yes, you can make the recipe without cheese, though it will lose some of its creamy texture and flavor. If you're looking for a dairy-free option, try substituting the cheese with a non-dairy cheese or increasing the egg mixture to make it fluffier.

To add some heat, you can include spicy ingredients like jalapeños, hot sauce, or spicy sausage. You can also increase the amount of crushed red pepper in the egg mixture or choose a spicy cheese like pepper jack.

This recipe yields 12 servings, one for each muffin cup.

Yes, these omelet cups freeze well. After baking, let them cool completely, then place them in an airtight container or freezer bag. You can reheat them in the microwave or oven whenever you're ready to enjoy them.

These omelet cups can be stored in the fridge for up to 4 days. Make sure to store them in an airtight container to maintain freshness.

Comments

Matthew Winschel

10/06/2025 01:52:54 PM

Delightful, thank you! Had to swap some seasonings based on what I had on hand, diced jalapeño peppers instead of green and chives, garlic salt and onion powder. Proportions just right... Perfect breakfast. Now if only there was some way to remove random pointless musings from people who didn't actually make the recipes, everything would be perfect. So glad this was in my inbox this morning

Vicki Lanzendorf

11/06/2023 11:57:24 PM

I made pretty much to the recipe. Added some diced onion and saved a bit of cheese to garnish the tops when I took the pan out of the oven. Made ahead for grab and go breakfasts for the week. Very tasty and very filling (I ate 2 for breakfast). I think the addition of a little salsa while eating was perfect.

Donna Kemp Stella

09/17/2023 05:40:32 PM

It took me awhile to make...added yellow peppers, applewood bacon,onions,garlic.... but they turned out amazing!

Tammy

09/09/2023 06:44:50 PM

I mixed the chopped bacon into the egg mixture and next time I make it I will add onions into the egg mixture too. It was yummy! Even the hubby liked it and he doesn't like hashbrowns!

Shane

09/30/2023 02:07:53 PM

Fantastic! I used tater tots instead of hash browns and i always add a bit of sour cream anytime I scramble eggs. I also used everything bagel with asiago cheese seasoning. Just wonderful. Everybody in the house loved them!

karen stevens

08/21/2023 06:41:18 PM

Very tasty! I substituted fresh jalapeño (with seeds) and red onion instead of red pepper and crushed red pepper….the time consuming task was pressing the hash browns in the cups….will probably attempt again but need to find a better way to press the hash browns…messy but good. Made the house smell delicious! Topped with a dollop of fresh homemade salsa a sour cream instead of chives (didn’t have any) Yum Yum Yum!

CurvyFlax3262

10/11/2024 05:33:44 PM

Why not add sliced chestnut mushrooms and even chorizo for seriously added flavour

LoftyToast4272

05/14/2025 07:01:34 PM

No changes. They were delicious!

Capt Rich

02/02/2025 08:47:39 PM

I been waiting to make this recipe. Last week it was cold in Florida and what an excuse to turn on the oven and heat up the Condo. It was outstanding. The hash brown muffin cups is what makes this so great. What you put in the cup is up to you because it is an Omelet. Omelets are cheese, eggs and whatever. I don't think I ever made an Omelet the same way. The ratio of eggs to cheese is correct. Like adding the bacon on the top and bottom. Had two leftovers and micro wave the next day and were very good.

TxCin2

01/06/2025 05:15:31 PM

Easy to follow instructions, but it's a bit fiddly getting those potatoes in the muffin tin properly. I settled for "close enough" so they won't be picture perfect, but it's fine. I didn't seem to have enough hash browns to cover both the bottom and up the sides, so I sort of made "wells" with them leaving the bottom partly empty and placing most of the potato on the sidewalls. I thawed my hash browns in the microwave for a few thirty second rounds, and they didn't have any excess water to worry about squeezing out. I crisped the bacon strips by baking it in the oven on a separate tray while the hash brown cups were baking. I had to add two more eggs, as I ran out of mix and it was going to be just cheese on the last few if I didn't. I might have overfilled the others which is why I ran out. I used a mix of mild cheddar and some pepperjack/habanero pepper cheese instead of the pre-shredded mexican blend. This dish did take quite a while to prepare, so don't try it on a weekday when you don't have much time. Even though I used Crisco shortening to grease the muffin tins and was very generous, they stuck badly and didn't release from the pan. The potatoes weren't crisp, and I just wasn't impressed. The potatoes didn't have much flavor. I'd rather have everything separately so the bacon is crispy, the potatoes are crunchy, and I could skip all the extra fat and calories from all that cheese. I do wish they had released from the pan effortlessly. For the time involved, the difficulty in removing these from the pan, and the cleanup needed, these were not worth the effort. My husband said they were alright and gave them 3 out of 5 stars. We won't make these again, but it was fun trying out a new recipe.

dngrwllrbnsn

06/02/2024 04:15:48 PM

I use pepper jack cheese at about 1 1/2 cups instead of 2, and add roughly grated broccoli tops and finely chopped spinach. Will be trying hotter pepper variations soon!

Christopher Davis

02/15/2024 09:17:17 AM

Everyone complimented it.

Lucy

01/28/2024 02:04:07 PM

These are great, I agree a little time consuming but worth it to double and freeze for grab and go later. I like some of the comments where you can make any type of omelet. Just a side note I used 1 wisked egg white and folded it in the potatoes. It seemed to help hold the potato in place when forming the cup.

SmartChop6536

12/17/2023 03:49:08 PM

My husband and I loved them !! We used sausage instead of bacon. Great.

Rosie Cooks

10/27/2023 06:30:18 PM

Easy and super tasty. Will make again, grease bottom of tins better next time. Salsa and sour cream be nice addition or country gravy for dipping. Yum!

FancyMelon9063

09/09/2023 02:30:02 PM

great recipe. easy to follow instructions. great tasting . I ate all of it. can't eat just one , so ate ALL. SUPER BREAKFAST TREAT.

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