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.
Table of Contents
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
- Preheat Oven
Set your oven to 450°F. Lightly grease a 12-cup muffin tin with non-stick spray or butter. - 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. - 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. - 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. - 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. - 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. - Second Bake
Bake at 350°F for 20–25 minutes, until the eggs are fully set and the tops are golden. - 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
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
– Try swapping bacon for sausage or keeping it vegetarian.
– Can be made dairy-free with substitutions.
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!