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


  • 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


  • 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)


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.


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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