Easy Breakfast Muffins with Egg and Hash Browns

Breakfast muffins are a game-changer for anyone who wants a hot, satisfying morning meal without the daily hassle. These egg muffins with crispy hash brown crusts are packed with protein, customizable to your taste, and perfect for grab-and-go mornings. Whether you’re juggling school runs or hustling into the office, having a batch of these ready in your fridge means you’re never skipping breakfast again. The best part? They freeze like a dream, reheat in under a minute, and taste like you spent all morning cooking—even when you didn’t.

Why You’ll Love These Egg Muffins

• Perfect for Meal Prep: Bake a dozen over the weekend and enjoy easy breakfasts all week long.
• High in Protein: Eggs, cheese, and bacon make each muffin a powerhouse of morning energy.
• Totally Customizable: Swap in your favorite veggies, meats, or cheeses based on what’s in your fridge.
• Kid-Approved: Fun to eat and great for little hands—no forks needed!
• Freezer-Friendly: Make a big batch and keep them on standby for busy mornings.

Ingredients

• 1 (20 oz) bag shredded hash browns (thawed & patted dry)
• 2 cups shredded sharp cheddar cheese (divided)
• ¾ teaspoon salt (divided)
• ½ teaspoon black pepper (divided)
• 10 large eggs
• ½ cup milk (any type)
• 8 slices cooked bacon, crumbled
• ½ green bell pepper, diced
• ¼ cup diced onion
• Non-stick spray or butter for greasing

Instructions

1. Preheat Oven
   Set your oven to 450°F. Lightly grease a 12-cup muffin tin with non-stick spray or butter.
2. Prepare the Hash Browns
   In a large bowl, mix the hash browns with ½ cup of cheese, ½ teaspoon salt, and ¼ teaspoon pepper. Stir until evenly combined.
3. Shape into Muffin Nests
   Divide the hash brown mixture evenly into the muffin cups. Press down and up the sides to form a nest shape. Make sure the bottoms and sides are covered.
4. First Bake
   Bake the hash brown nests for 20 minutes or until the edges are golden brown and crispy. Remove from the oven and reduce heat to 350°F.
5. Make the Egg Filling
   In another bowl, whisk the eggs and milk until smooth. Add 1 cup cheese, crumbled bacon, diced bell pepper, onion, remaining salt, and pepper. Mix well.
6. Fill and Top
   Spoon the egg mixture into each hash brown cup, filling about ¾ full. Sprinkle the remaining ½ cup cheese on top of each.
7. Second Bake
   Bake at 350°F for 20–25 minutes, until the eggs are fully set and the tops are golden.
8. Cool and Serve
   Let the muffins cool for 2–3 minutes. Run a knife around the edges to loosen and lift them out. Serve warm or store for later!

Recipe Details

• Prep Time: 15–20 minutes
• Cook Time: 40–45 minutes
• Total Time: 55–65 minutes
• Servings: 12 muffins
• Skill Level: Medium

Nutrition Facts (Per Muffin – Approximate)

• Calories: ~180–200
• Protein: ~10g
• Fat: ~13g
• Carbohydrates: ~11g
  (Note: Values will vary with ingredient swaps.)

Tips & Variations

• Prevent Soggy Muffins: Always thaw and blot hash browns dry before baking.
• Switch Up the Cheese: Try Monterey Jack, Swiss, or a spicy pepper jack blend.
• Go Vegetarian: Skip the bacon and add sautéed mushrooms or spinach.
• Add Heat: Mix in a pinch of red pepper flakes or diced jalapeños.
• Meal Prep Pro Tip: Wrap muffins individually before freezing for easy portioning.

Breakfast Muffins with Hash Browns and Egg

These egg muffins with crispy hash brown crusts are the perfect make-ahead breakfast for busy mornings. High in protein, easy to freeze, and super satisfying.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 43 minutes mins

Total Time 1 hour hr 3 minutes mins

Course Breakfast

Cuisine American

Servings 12 muffins

Calories 200 kcal

Equipment

• Muffin tin
• Mixing bowls
• Whisk
• – Knife

Ingredients

  

• – 1 20 oz bag shredded hash browns (thawed & patted dry)
• – 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 cooked bacon crumbled
• – ½ green bell pepper diced
• – ¼ cup diced onion
• – Non-stick spray or butter for greasing

Instructions

 

• Preheat oven to 450°F. Grease a 12-cup muffin tin.
• Mix hash browns with ½ cup cheese, ½ tsp salt, and ¼ tsp pepper.
• Press into muffin cups to form nests.
• Bake for 20 minutes. Remove and reduce oven to 350°F.
• Whisk eggs and milk. Stir in 1 cup cheese, bacon, pepper, onion, remaining salt & pepper.
• Fill muffin cups with egg mixture, top with remaining cheese.
• Bake for 20–25 minutes, until set.
• Cool briefly. Use a knife to release muffins from tin. Serve warm or store.

Notes

– Make sure hash browns are dry to prevent sogginess.
– Try swapping bacon for sausage or keeping it vegetarian.
– Can be made dairy-free with substitutions.

Keyword breakfast muffins, Mediterranean egg muffins, healthy breakfast, egg muffin recipe, low-carb breakfast, meal prep breakfast, easy egg muffins

FAQs

Can I use frozen hash browns?
Yes, just make sure to thaw them completely and pat them dry to avoid excess moisture.

Can I make these dairy-free?
Absolutely! Use plant-based milk and skip the cheese or use dairy-free alternatives.

How do I store leftovers?
Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.

What’s the best way to reheat them?
Microwave for 30–45 seconds (if refrigerated) or 1–2 minutes (if frozen). For crispy results, reheat in a 350°F oven for 10 minutes.

Conclusion

These crispy breakfast muffins with egg, hash browns, and cheese are the ultimate make-ahead morning solution. They’re protein-packed, flavorful, and endlessly adaptable. Whether you’re feeding a crowd or stocking your freezer, these egg muffins are bound to become a family favorite. Serve them with fresh fruit or avocado slices for a complete breakfast. Don’t forget to check out our other popular recipes for more meal prep ideas!