Who has time to make elaborate breakfast recipes every morning? On weekends, I like to make some pancakes or fancy eggs, but during the week, I simply don't have the time. If you are busy, then you can relate. Breakfast Egg Muffins with Hash Browns are a game-changer!

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For more easy breakfasts, check out Easy Breakfast Ideas for Busy Mom.
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Easy Breakfast Ideas
Easy breakfast recipes make mornings run a little smoother. They’re quick to whip up, which is great when you have a busy day. Here are some of our favorite breakfast options to satisfy the entire family:
- Cheesy Hash Brown Casserole
- Corn Flake Topped Hash Brown Casserole
- Weight Watchers Egg Muffins
- Pancake Mix Cupcakes
Egg Muffins With Hashbrowns
These are not your traditional muffin recipes! What makes these breakfast muffins stand out is how simple and versatile they are. What I love most about them is that you probably already have most of the ingredients you need at home, making them an easy option for busy mornings or when you're craving something homemade.
You can make hash brown egg cups ahead of time and refrigerate or freeze them, so you can have a yummy and filling breakfast any morning you desire! Whether rushing out the door for work or enjoying a slow weekend morning, these muffins are a satisfying and wholesome way to start your day!
Ingredients For Breakfast Egg Muffins With Hash Browns
- Shredded Hash Browns: These make the crispy base of the cups.
- Eggs: They hold everything together and provide structure. Substitute with egg whites or liquid egg substitutes if preferred.
- Cheddar Cheese: Adds a melty, gooeyness to the muffins. Try other cheeses like Monterey Jack or Gruyere for variety.
- Bacon: Adds a smoky, savory flavor. You can replace it with sausage, ham, or plant-based alternatives.
- Milk: Keeps the egg mixture creamy. Use whole milk or a dairy-free option like almond milk.
- Salt: Brings out the flavors of the other ingredients.
- Paprika: Adds a smoky flavor and a touch of color.
- Pepper: For a bit of spice.
- Parsley: A garnish for freshness and color.

Supplies Needed For Breakfast Muffins
To make Breakfast Egg Muffins with Hash Browns, you’ll need a muffin pan (preferably non-stick) to form and bake the muffins, along with mixing bowls for the hash brown and egg mixtures. A whisk is essential for blending the eggs and milk, and a spatula will help press the hash brown base into the pan. Optional tools like a cheese grater for freshly shredded cheese or measuring cups for accurate portions can make prep easier, but they’re not required.
How to make egg hash brown cups

Before you start, preheat your oven to 450 degrees. Then add hash browns, ½ cup of shredded cheese, salt, pepper, and paprika to a medium bowl and mix well.

Spray a 12 count muffin pan very well with the cooking oil spray. Divide the mixture in the bowl into each muffin tin and push down in the middle of each one to create a nest. This recipe will make 18 cups so you can do this in two batches or make one in a 12 count muffin pan and one in a 6 count muffin pan.

Place the hash brown crust in the oven for 20 minutes and then remove. Turn the oven down to 350 degrees.
In another medium sized bowl, add your eggs, milk, ½ cup shredded cheddar cheese, and bacon. Mix this well.

Fill each hash brown nest with the egg mixture. Make sure to keep the egg mixture at the same level as the hash browns.

Place the breakfast egg muffins with hash browns back in oven and let them bake for another 15-17 minutes or until the eggs are set.

Remove them from the oven and let the hash brown egg cups cool for about 5 minutes before serving. Remove them from the muffin pan and garnish the eggs with parsley and additional salt & pepper if desired.

I love making a big batch of these and freezing them. Then, when I am having a busy morning I just grab a few from the freezer and pop them in the the microwave for 1-2 minutes. You can also make these and refrigerate them from 1-2 days before warming.

These Breakfast Egg Muffins with Hash Browns are a kid favorite! What can I say, they love food in cupcake form. My kids love them because they combine all of their favorite breakfast foods in one yummy package. Such an easy breakfast recipe to get your day started right. For another easy breakfast, try this Popover Recipe.!

📖 Recipe

Breakfast Egg Muffins with Hash Browns
Equipment
Video
Ingredients
Instructions
- Pre-heat oven to 450 degrees.
- In a medium size bowl, add the hash browns, ½ cup cheese, salt, pepper, and paprika. Mix well.
- Spray a muffin pan very well with the cooking oil spray. Divide mixture into each muffin tin and push down in the middle of each one to create a nest. Should make about 18.
- Place in oven for 20 minutes and take out. Turn the oven down to 350 degrees.
- In another medium size bowl, add the eggs, milk, ½ cup cheese, and bacon. Mix well.
- Fill each hash brown nest with the egg mixture. Place back in oven and cook for 15-17 minutes or until the eggs are set. Remove from oven and let cool for about 5 minutes.
- Remove from pan and garnish with parsley and additional salt & pepper if desired.
- Enjoy!
- *Makes 18.
Notes
Nutrition
This nutritional information is approximate and was calculated using online calculators. Your nutritional information may vary depending on numerous factors.
Frequently asked questions
You can use chopped up ham, pork breakfast sausage or chicken sausage. Plant based sausage will also work if you are trying to keep this meatless.
After they cool, these egg muffins can be stored in an air tight container in the refrigerator for up to 3 days.
Amy DiGiulian says
Can I use thawed hash browns?
Thanks, Amy
Vicky says
Yes you can.
Julie W. says
They are so easy to make and delicious! I used onion powder instead of paprika. I also put in one extra egg and a little more cheese too.
Vicky says
I'm glad you enjoyed these egg muffins. Thanks for the kind words!
Melinda Tee says
Love this recipe! Adapted to use up some leftover baked potatoes by cubing them and using in place of the shredded ones. These are my family’s new fave breakfast to take in the truck, boat or on busy mornings. They taste as good reheated as they do right outta the oven!
Sara Welch says
Love how easy these are and that you can make several variations! I will have to \make these to be prepared for busy mornings!
Emily says
What a perfect hack for breakfast time! These egg muffins are so simple and delicious!
Danielle Wolter says
i love making these! when i make them, i like to bake an egg right on top so the yolk is runny, but these are perfect for on-the-go!
Noelle says
I love recipes like this being they are easy to make and take to go! loved it