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Grillville Hash Brown Egg Cups

This Little Goat went to Grillville
  • This Little Goat went to Grillville


12 egg cups


50 minutes



2 (16-ounce) bags frozen hash browns, thawed

1 cup shredded Mozzarella cheese

4 Tbsp unsalted butter, melted 

3 Tbsp This Little Goat went to Grillville, divided

Kosher salt 

10 large eggs

3/4 cup whole milk

5 oz. boneless ham steak, diced

1/4 cup fresh herbs, such as dill, scallions and/or parsley, chopped 


Preheat the oven to 425 degrees. Spray the cups of a 12-cup muffin tin with non-stick cooking spray or grease with melted butter. Set aside. 

In a large mixing bowl, combine the hash browns, half of the cheese (½ cup), melted butter, 2 tablespoons Grillville spice and 2 teaspoons kosher salt.  Divide the hash brown mixture evenly among the muffin tins, pressing the potatoes firmly into the bottoms and up the sides of each cup. Transfer to the oven and bake until golden brown, about 20-25 minutes. 

Meanwhile, whisk together the eggs, remaining ½ cup of cheese, milk, ham, herbs, remaining tablespoon Grillville spice and 1 teaspoon salt. 

Once the hash browns have crisped up, remove from the oven. Using a large spoon or measuring cup, gently push down on the centers of each muffin tin, making room for the eggs.

Pour the egg mixture evenly into each muffin tin. Return to the oven and bake until eggs are cooked through, about 20 minutes more. 

Remove from the oven and let cool slightly. Then, carefully remove from the muffin tins. Serve warm.

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