Shredded Potato Cups

I love these so much as a quick and easy breakfast item. They actually are a guest favorite at the BnB, as well as with my kids! What I love most about these is the ability to make these ahead of time and even freeze so that I can take out only as many as I need.

Shredded Potato Cups

Favorite quick & easy recipe that can also be put in freezer and individual cups warmed up for a fast and easy breakfast!
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Easy, Quick
Servings: 6 people
Author: Kara Grant
Cost: $5


  • 4 oz Dehydrated Hashbrown Potatoes; water added so soft to use
  • 5 eggs
  • 1 cup Shredded Cheddar Cheese
  • 1 Tomato, Diced
  • 1/2 Cup Fresh Broccoli, Chopped
  • 1/4 Cup Milk
  • 1 tsp Salt
  • 1/2 tsp pepper


  • Preheat oven to 375F; Grease large muffin pan with cooking spray.
  • Line bottom of each muffin cup with shredded potaot and make hole in middle like a bird nest.
  • Stir togehter all remaining ingredients in a bowl.
  • Pour ingrendits into middle of "potato nest" evenly distributing between muffin cups.
  • Bake in preheated oven until center is set, approx. 20 minutes
  • To test when it is done, top will be slightly brown and center willcome out clean.
  • Let the cups cool slightly before removing. Serve warm.
  • (if you do not eat all of them you can place them in the freezer in a sealed container for approx. 3 months)