Delicious Breakfast Muffins: Easy Hash Brown Egg Delight
These heartwarming breakfast muffins combine crispy hash browns, fluffy eggs, and customizable fillings, making them perfect for busy mornings.
Equipment
- Muffin tin
- Mixing bowl
- Whisk
Ingredients
For the Hash Brown Base
- 4 cups Shredded Hash Browns Thawed and dried
For the Egg Filling
- 6 large Eggs
- 1/2 cup Milk
- 2 cups Cheese (Cheddar and Mozzarella) Shredded
- 1/2 cup Bacon Bits Optional
- to taste Salt
- to taste Pepper
- 1 cup Additional Veggies Optional - e.g., bell peppers, spinach, onions
Instructions
Preparation
- Preheat your oven to 450°F.
- Soften the shredded hash browns in the microwave for about 30 seconds.
- Mix the softened hash browns with 1/2 cup of cheese and a pinch of salt and pepper.
- Grease a 12-cup muffin tin generously with non-stick spray.
- Divide the hash brown mixture evenly among the muffin cups, packing it tightly.
- Bake for 20 minutes or until the edges are golden brown.
- Lower the oven temperature to 350°F.
- Whisk together the eggs and milk until smooth.
- Stir in 1 cup of cheese, bacon bits, and any additional veggies.
- Pour the egg mixture into each hash-brown nest and top with remaining cheese.
- Bake again for 20-25 minutes, or until the centers are set and the tops are slightly browned.
- Cool for a few minutes, then run a knife around the edges to help loosen the muffins.
Notes
For best results, store in an airtight container. Reheat refrigerated muffins for 30-45 seconds or frozen for 1-2 minutes.