Hearty Breakfast Hash Brown Egg Muffins

Breakfast muffins are the ultimate solution for busy mornings, and nothing beats the comfort of Egg Muffins baked with crispy hash browns. These individual breakfast cups are hearty, protein-packed, and endlessly customizable. Whether you’re prepping meals for the week, feeding a family, or grabbing a quick bite on the go, these Egg Muffins hit the spot. Their golden, crispy hash brown base holds fluffy eggs, gooey cheese, and savory mix-ins like bacon and veggies—all in one compact, portable muffin. Best of all? You can make them ahead and reheat in seconds.

Why You’ll Love This Recipe

this recipe

• Meal Prep Friendly – Make a batch on Sunday and enjoy stress-free breakfasts all week.
• Naturally Gluten-Free – No flour needed. Just wholesome, simple ingredients.
• Freezer Ready – Freeze them for up to 3 months, then reheat in minutes.
• Customizable for Everyone – Choose your favorite cheeses, meats, or veggies.
• Kid-Approved – Handheld, cheesy, and fun to eat—great for school mornings.

Ingredients

You’ll need the following simple ingredients to make these breakfast muffins:

• 1 bag (20 oz) shredded hash browns, thawed
• 2 cups shredded cheddar cheese, divided
• ¾ teaspoon salt, divided
• ½ teaspoon black pepper, divided
• 10 large eggs
• ½ cup milk (any variety)
• 8 slices bacon, cooked and crumbled
• ½ green bell pepper, diced
• ¼ cup onion, finely chopped
• Nonstick cooking spray or butter (for greasing the muffin tin)

Instructions

1. Preheat & Prep Hash Browns
   Preheat oven to 450°F (232°C).
   In a bowl, mix hash browns with ½ cup of cheese, ½ teaspoon salt, and ¼ teaspoon black pepper.
   Microwave for 30 seconds to soften if needed.
2. Form the Hash Brown Nests
   Generously grease a 12-cup muffin tin.
   Divide the hash brown mixture evenly. Press into each cup to form a “nest,” covering the bottom and sides.
3. Bake the Nests
   Bake for 20 minutes, or until edges are golden and crisp.
   Remove from oven and reduce temperature to 350°F (177°C).
4. Make the Egg Mixture
   In a bowl, whisk together eggs and milk until smooth.
   Stir in 1 cup cheese, bacon, bell pepper, onion, remaining salt and pepper.
5. Fill & Bake Again
   Pour egg mixture evenly into the hash brown cups (¾ full).
   Sprinkle remaining ½ cup cheese over each.
   Bake for 20–25 minutes, or until eggs are set.
6. Cool & Serve
   Let muffins cool 2–3 minutes.
   Run a knife around edges to release.
   Serve warm, or store for later!

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 65 minutes
• Servings: 12 muffins
• Difficulty: Easy to Medium

Nutrition Facts (Estimated Per Muffin)

• Calories: 180–200
• Protein: 10–12g
• Fat: 12–14g
• Carbohydrates: 10–12g
  (Nutrition may vary based on specific brands and substitutions.)

Tips & Variations

✅ Pro Tips

• Always squeeze moisture out of thawed hash browns to prevent soggy muffins.
• Grease the muffin tin well—these muffins love to stick!
• Don’t overbeat the eggs—mix just until combined for fluffy texture.

🔄 Variations

• Low-Carb Option: Use riced cauliflower instead of hash browns.
• Vegetarian: Skip bacon and load up on sautéed mushrooms or spinach.
• Spicy Kick: Add jalapeños or a pinch of cayenne to the egg mixture.
• Cheese Swap: Try Swiss, pepper jack, or feta for a flavor twist.

Easy Breakfast Muffins with Hash Browns and Eggs

These breakfast muffins combine crispy hash browns, fluffy eggs, and savory fillings into the perfect meal prep-friendly breakfast.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• – 1 bag 20 oz shredded hash browns, thawed
• – 2 cups shredded cheddar cheese divided
• – ¾ tsp salt divided
• – ½ tsp black pepper divided
• – 10 large eggs
• – ½ cup milk any kind
• – 8 slices bacon cooked and crumbled
• – ½ green bell pepper diced
• – ¼ cup onion chopped
• – Cooking spray or butter for greasing

Equipment

• – 12-cup muffin tin
• Mixing bowls
• Whisk
• Oven

Method

 

1. Preheat oven to 450°F (232°C). Mix hash browns with ½ cup cheese, ½ tsp salt, ¼ tsp pepper.
2. Grease muffin tin. Press hash brown mix into cups to form nests.
3. Bake for 20 minutes until crisp. Lower oven to 350°F (177°C).
4. Whisk eggs and milk. Add remaining cheese, bacon, bell pepper, onion, salt, and pepper.
5. Pour egg mixture into nests (¾ full). Sprinkle cheese on top.
6. Bake 20–25 minutes. Let cool, then release with knife. Serve warm or refrigerate.

Notes

– Use any cheese or meat.
– Hash browns must be dry to avoid sogginess.
– Muffins freeze great for 3 months.

FAQs

Can I freeze these breakfast muffins?

Yes! Let them cool completely, then freeze in airtight bags. Reheat in the microwave (1–2 minutes) or oven (10 minutes at 350°F).

What other meats can I use?

Cooked sausage, ham, or even ground turkey all work well in these Egg Muffins.

How do I store leftovers?

Refrigerate in a sealed container for up to 4 days. Perfect for grab-and-go breakfasts.

Can I make them dairy-free?

Use dairy-free cheese and unsweetened almond or oat milk. Grease tins with olive oil or plant-based butter.

Conclusion + Ending Template

These breakfast muffins are a game-changer for hectic mornings. With a crispy hash brown crust and a cheesy, protein-rich filling, they’re hearty, wholesome, and completely customizable. Whether you serve them hot out of the oven or stash them for weekday fuel, these Egg Muffins are sure to become a staple in your kitchen.