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Monte Cristo Hash Brown Breakfast Egg Cups Recipe. These gluten-free breakfast cups are amazing! A crunchy potato crust full of juicy ham and melted cheddar cheese, all topped with a soft-cooked egg. Seriously - I pulled these out of the oven last weekend and couldn't believe I'd made them!!

Monte Cristo Hash Brown Breakfast Egg Cups

4.5 from 2 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 1 breakfast cup
Calories 310 kcal


  • 1 small potato 150g/5.3oz
  • ½ teaspoon olive oil
  • teaspoon salt
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 10 g /1 tablespoon grated cheddar cheese
  • 20 g / 1 tablespoon finely chopped ham
  • 1 medium egg


  • Preheat the oven to 400F/200C and grate the potato with a cheese grater. Leave the skin on for added fibre!
  • Pile the grated potato onto a clean kitchen towel and scrunch it into a small ball. Squeeze as much of the water as you possibly can out of the grated potato. This is how you'll get crispy homemade hash browns!
  • Mix the dry grated potato with the olive oil, salt, onion powder and garlic powder in a small bowl.
  • Grease a 1 cup ramekin (like this one) with a little extra olive oil and stuff it full of the grated potato, creating a cup-like shape.
  • Bake in the preheated oven for 30 minutes, until golden brown.
  • Remove from the oven and layer the grated cheese and chopped ham into the bottom of the hash brown cup.
  • Carefully crack the egg on top of the ham and place back into the oven for a final 10-15 minutes, until the egg white is cooked and the egg yolk is soft or hard - however you like it.
  • Remove the hash brown cup from the ramekin and serve straight away whilst hot.