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.
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.
- Try swapping bacon for sausage or keeping it vegetarian.
- Can be made dairy-free with substitutions.