Breakfast Egg Muffins with Hash Browns

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!

Jump to:

• Easy Breakfast Ideas
• Egg Muffins With Hashbrowns
• Ingredients For Breakfast Egg Muffins With Hash Browns
• Supplies Needed For Breakfast Muffins
• How to make egg hash brown cups
• 📖 Recipe
• Frequently asked questions

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

This nutritional information is approximate and was calculated using online calculators. Your nutritional information may vary depending on numerous factors.

Frequently asked questions