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

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 91 kcal


  • 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


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

Recipe 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 Facts
Hash Brown Egg Cups {Gluten-Free}
Amount Per Serving (1 egg cup)
Calories 91 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 109mg 36%
Sodium 159mg 7%
Potassium 116mg 3%
Total Carbohydrates 7g 2%
Protein 4g 8%
Vitamin A 3.2%
Vitamin C 2.5%
Calcium 2.3%
Iron 3.7%
* Percent Daily Values are based on a 2000 calorie diet.