Easy Hash Brown Egg Muffins – A Delicious Make-Ahead Breakfast!
Looking for a quick, hearty, and protein-packed breakfast that’s easy to grab on busy mornings? These Hash Brown Egg Muffins are the perfect solution! Crispy on the outside, fluffy on the inside, and loaded with cheese, ham, and golden hash browns — they’re a true breakfast favorite.
Made with simple ingredients and baked in muffin tins, these mini breakfast cups are ideal for meal prep, brunch parties, or on-the-go mornings.
Ingredients
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4 cups frozen hash browns, thawed
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1 cup diced ham, cooked sausage, or bacon
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3 tablespoons butter
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7 eggs
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¼ cup milk
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1 ½ cups shredded Cheddar cheese
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Salt and pepper, to taste
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C) to get it nice and hot for those crispy hash brown crusts.
Step 2: Prepare the Muffin Pan
Grease a standard 12-cup muffin pan generously with butter or non-stick spray. This ensures your muffins come out easily and golden brown on the edges.
Step 3: Form the Hash Brown Cups
Fill each muffin cup about ¾ full with thawed hash browns.
Using your fingers or the back of a spoon, press the potatoes firmly on the bottom and up the sides of each cup — this will form your crispy base.
Step 4: Bake the Hash Brown Shells
Place the muffin pan in the oven and bake for 20 minutes, or until the hash browns are golden brown and slightly crispy.
Once done, reduce the oven temperature to 350°F (175°C) for the next step.
Step 5: Prepare the Egg Mixture
In a large mixing bowl, whisk together the eggs, milk, salt, and pepper.
Add the shredded cheddar cheese and your choice of diced ham, sausage, or bacon. Mix well to combine all ingredients evenly.
Step 6: Fill the Muffin Cups
Scoop the egg mixture into each pre-baked hash brown cup until they’re about ¾ full.
Optional: For a special touch, save some meat and cheese to sprinkle on top, then crack a whole egg over it to make a sunny-side-up breakfast muffin!
Step 7: Bake the Muffins
Return the pan to the oven and bake for another 20 minutes, or until the eggs are set and the tops are lightly golden.
Step 8: Cool and Serve
Remove the muffins from the oven and allow them to cool for a few minutes.
Run a butter knife around the edges to loosen each muffin, then gently lift them out.
Serve warm and enjoy your perfectly baked hash brown egg muffins!
Variations & Tips
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Vegetarian Option: Skip the meat and add sautéed veggies like bell peppers, spinach, or mushrooms.
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Cheese Choices: Swap Cheddar for mozzarella, pepper jack, or Swiss for a new twist.
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Meal Prep: Store leftovers in an airtight container in the fridge for up to 4 days — they reheat beautifully in the microwave.
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Freezer Friendly: Freeze cooked muffins for up to 2 months. Thaw overnight and reheat in the oven or microwave.
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Crispier Hash Browns: For extra crunch, bake the hash brown cups 5 minutes longer before adding the egg mixture.
Serving Suggestions
These Hash Brown Egg Muffins pair perfectly with:
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Fresh fruit salad or orange slices
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Avocado toast
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Hot coffee or fresh juice
Perfect for breakfast, brunch, or even as a protein-rich snack!
Nutritional Information (Per Muffin, Approx.)
Calories — ~210 kcal
Protein — 11g
Carbohydrates — 8g
Fat — 15g
Fiber — 1g
Sodium — ~340mg
Final Thoughts
These Easy Hash Brown Egg Muffins are everything you want in a breakfast — quick, customizable, and absolutely delicious. The crispy hash brown crust combined with creamy eggs, melted cheese, and savory meat makes every bite irresistible.
Whether you’re hosting brunch, meal prepping for the week, or feeding a hungry family, this recipe will make mornings simpler and tastier.