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    Home » Breakfast

    Hash Brown Egg Cups {Gluten-Free, Dairy-Free Option}

    Published: Aug 18, 2017 · by Audrey

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    Easy-peasy make ahead Hash Brown Egg cups are a perfect grab-a-go-breakfast. Egg cups are super easy to make and you can customize them by adding your favorite omelet style fillings. The addition of a tater tot crust packs a big breakfast taste into a muffin sized cup.

    Hash Brown Egg Cups | www.mamaknowsglutenfree.com

    Egg Cups

    We have a homestead, and one of the animals we have are chickens. So, we have a lot of farm fresh eggs. One of my favorite and fun ways I like to make eggs are these hash brown egg cups.

    Egg cups are super easy to make, and you can customize them by adding your favorite omelet style fillings. The addition of a tater tot crust packs a big breakfast taste into a muffin sized cup.

    2 Hash Brown Egg Cups stacked on top of each other and one is cut in half to show fillings

    An Easy Grab-And-Go And Make-Ahead Breakfast

    Hash Brown Egg Cups are super easy to make, and I bet you already have everything you need in your fridge. All you need are eggs, milk, tater tots, and your favorite fillings.

    I always have a bag of tater tots in my freezer, don’t you?  These can be made up ahead of time and kept in the fridge or freezer.

    Looking for more quick and easy breakfast ideas?

    Here are a few more my family loves:

    • Gluten-Free Pancake Bites
    • Gluten-Free Cinnamon Biscuit Balls
    • Baked Oatmeal Cups

    Also, my gluten-free pizza bites and mini corn dog bites are a freezer friendly lunch idea.

    Let’s Connect! You can FOLLOW ME on  Facebook, Instagram, or Pinterest!

    ★Did you make this recipe? Please give it a star rating below!★

    2 Hash Brown Egg Cups stacked on top of each other with more in the background
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    5 from 1 vote

    Hash Brown Egg Cups {Gluten-Free}

    Egg cups are super easy to make and you can customize them by adding your favorite omelet style fillings. The addition of a tater tot crust packs a big breakfast taste into a muffin sized cup.
    Course Breakfast
    Cuisine American
    Keyword egg cups, gluten-free egg cups
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 12 egg cups
    Calories 91kcal
    Author Audrey from Mama Knows Gluten Free

    Ingredients

    • 8 eggs whisked
    • 2 tablespoons of milk dairy or non-dairy
    • salt
    • 36 tater-tots I like Ore-Ida tater tots
    • cooking spray
    • fillings cheese, bacon, veggies
    US Customary - Metric

    Instructions

    • Preheat oven to 400 degrees.
    • Place tater tots on a dish and microwave for 1-2 minutes to defrost and soften.
    • Spray regular size muffin pan with cooking spray.
    • Place 3 tater tots in each muffin tin.
    • Press down and smash the tater tots to make a crust and salt.
    • Bake for 10 munites.
    • Lower oven temperature to 350 degrees.
    • In a large measuring cup or small bowl whisk eggs.
    • Add milk to the eggs and salt to your liking.
    • Once the tater tots are done, remove them from the oven and sprinkle your fillings on top of the tater tots.
    • Pour egg mixture on top of the fillings.
    • Bake for 20 minutes.
    • Allow to cool a little before removing them from the muffin pan. (I use a spoon)

    Notes

    Mama says, "Check all of your labels!"
    Can be made up ahead of time and kept in the fridge or freezer. Reheat in the microwave.

    Nutrition

    Serving: 1egg cup | Calories: 91kcal | Carbohydrates: 7g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 109mg | Sodium: 159mg | Potassium: 116mg | Vitamin A: 160IU | Vitamin C: 2.1mg | Calcium: 23mg | Iron: 0.7mg
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    Did you enjoy this recipe? Please give it a star rating below in the comments. Thank you!
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    DID YOU MAKE THIS RECIPE?Share a recipe pic with me and mention @MamaKnowsGlutenFree and use the tag #mamaknowsglutenfree!

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    © MAMA KNOWS GLUTEN FREE. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe.

    Reader Interactions

    Comments

    1. Evonne Sukach says

      November 20, 2022 at 1:05 am

      I have made this recipe 5 or six times. LOVE IT! They freeze very well. I used Kroger tater rounds this time and it did not come out as well but still okay. Stick with tater tots. Thanks for the recipe 😘

      Reply
    2. Erin says

      June 20, 2021 at 1:38 pm

      These are super easy and tasty! I love this recipe for busy weekday mornings.

      Reply

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    Audrey Roberts in a white kitchen for a profile photo

    I'm Audrey Roberts, a busy mama of four and I love sharing the recipes that I make for my family. I make gluten-free family-friendly recipes that are simple and delicious that you can too! I use easy to find ingredients that won't break your budget. You will also find dairy-free options and Paleo recipes. I am also the author of  The Everything Gluten-Free & Dairy-Free Cookbook, which is an Amazon Best Selling Cookbook in the US and Internationally. Living gluten-free since 2010. I hope by me sharing my journey it may help you with yours.  Read More…

     

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