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.
Equipment
- - 12-cup muffin tin
- Mixing bowls
- Whisk
- Oven
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
Instructions
- Preheat oven to 450°F (232°C). Mix hash browns with ½ cup cheese, ½ tsp salt, ¼ tsp pepper.
- Grease muffin tin. Press hash brown mix into cups to form nests.
- Bake for 20 minutes until crisp. Lower oven to 350°F (177°C).
- Whisk eggs and milk. Add remaining cheese, bacon, bell pepper, onion, salt, and pepper.
- Pour egg mixture into nests (¾ full). Sprinkle cheese on top.
- 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.
- Hash browns must be dry to avoid sogginess.
- Muffins freeze great for 3 months.