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Healthy Hash Brown Egg Cups

A light and fluffy quiche-like center with a crispy hash brown base and ooey-gooey melted cheddar on top - these healthy hash brown egg cups are amazing! Quick, easy, low FODMAP and gluten-free.
5 from 5 votes
Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
Course Breakfast
Cuisine American
Servings 6 breakfast egg cups
Calories 100 kcal


  • 1 medium potato
  • 2 teaspoons olive oil
  • ½ cup chopped broccoli
  • 4 medium eggs
  • ¼ cup grated cheddar cheese
  • ¼ cup skimmed milk you can substitute non-dairy milk


  • Preheat the oven to 400F/200C and grease 6 moulds of a muffin tin with butter, oil or non-stick spray. 
  • Grate the potato with its skin on. Scoop all the grated potato into a large bowl filled with cold water and leave to soak for 10 minutes. This step helps remove the starch. 
  • Drain the grated potato then tip into a clean tea towel. Scrunch the tea towel up into a ball over the sink, so all the potato gratings get pushed to the bottom. Twist the top as much as you can to remove all the liquid. Squeeze, squeeze and squeeze until no more liquid comes out. This is how you get super-crispy hash browns.
  • Place the dry grated potato into a medium-size bowl with the olive oil and stir. Evenly divide the raw hash brown mix between the 6 muffin moulds and press each one down and up the sides to create a cup-like shape. Place in the oven and bake for 15 minutes.
  • Meanwhile, place the chopped broccoli into a microwave-safe dish with ¼ cup water. Cook in the microwave for about 5 minutes, until soft.
  • In a separate bowl, beat together the eggs, cheddar cheese and milk.
  • Take the hash brown cups out of the oven and evenly fill them with broccoli. Pour the beaten egg mixture on top and bake for a final 15 minutes, until the tops are puffy and golden brown.


You can enjoy these healthy hash brown egg cups straight away while hot or leave to cool to room temperature then place inside a sealed container. The hash brown cups will then keep in the fridge for up to five days or in the freezer for up to six months.
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