Hash Brown Egg Muffins
About This Recipe
Hash Brown Egg Muffins are a delicious grab-and-go breakfast made with crispy hash brown potato cups filled with fluffy eggs, cheese, and savory add-ins. They’re ideal for busy mornings, brunch spreads, or make-ahead meals. These muffins are customizable, family-friendly, and freezer-friendly.
Prep & Cooking Time
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Prep time: 15 minutes
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Cook time: 25–30 minutes
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Total time: 40–45 minutes
Ingredients (Makes 12 Muffins)
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3 cups frozen shredded hash browns, thawed and well-drained
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2 tbsp olive oil or melted butter
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½ tsp salt
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¼ tsp black pepper
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6 large eggs
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¼ cup milk
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1 cup shredded cheese (cheddar, mozzarella, or Swiss)
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½ cup cooked bacon or sausage, chopped (optional)
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¼ cup chopped bell peppers or onions (optional)
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Non-stick cooking spray
Instructions
Step 1: Preheat Oven
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Preheat oven to 190°C / 375°F.
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Generously spray a 12-cup muffin tin with non-stick spray.
Step 2: Prepare Hash Brown Base
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In a bowl, mix hash browns with olive oil, salt, and pepper.
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Divide mixture evenly among muffin cups.
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Press hash browns firmly into the bottom and up the sides to form cups.
Step 3: Bake Hash Brown Cups
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Bake at 190°C / 375°F for 15–18 minutes, until edges are golden and crisp.
Step 4: Prepare Egg Mixture
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In a separate bowl, whisk eggs with milk until smooth.
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Stir in cheese, cooked meat (if using), and vegetables.
Step 5: Fill & Bake
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Spoon egg mixture into each hash brown cup, filling about ¾ full.
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Return to oven and bake for 10–12 minutes, or until eggs are set.
Step 6: Cool & Serve
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Let muffins cool for 5 minutes before removing from the tin.
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Serve warm or allow to cool completely for storage.
Tips for Best Results
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Drain hash browns thoroughly to avoid soggy cups.
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Press hash browns firmly so they hold their shape.
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Don’t overfill with egg mixture—eggs expand while baking.
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For extra crispness, brush hash browns lightly with oil before baking.
Variations
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Vegetarian: Skip meat and add spinach or mushrooms
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Low-carb: Use shredded zucchini (well-drained) instead of potatoes
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Spicy: Add jalapeños or hot sauce
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Dairy-free: Use plant-based cheese and milk
Storage & Reheating
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Refrigerate in an airtight container for up to 4 days
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Freeze for up to 2 months
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Reheat in microwave for 30–60 seconds or oven at 170°C / 325°F for 10 minutes
Serving Suggestions
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Pair with fresh fruit or avocado
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Serve with hot sauce or salsa
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Add to brunch boards or breakfast meal prep
Why You’ll Love These
Hash Brown Egg Muffins combine crispy potatoes and fluffy eggs into a portable breakfast that’s satisfying, versatile, and easy to make ahead. Perfect for busy families or anyone who wants a hearty breakfast without the hassle.