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Breakfast Egg Muffins with Hash Browns

If you are short on time, these Breakfast Egg Muffins with Hash Browns will be a lifesaver to you! By making them ahead of time and refrigerating or freezing them, you can have a yummy and filling breakfast any morning you desire!
Course Breakfast
Cuisine American
Keyword breakfast
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 18
Calories 114kcal



  • 26 oz bag of Hash Browns
  • 8 Eggs
  • 1 Cup Cheddar Cheese Grated
  • 5-6 Pieces Bacon cooked and crumbled
  • ¼ Cup Milk
  • 1 teaspoon Salt
  • ½ teaspoon Paprika
  • ¼ teaspoon Pepper
  • Parsley optional
  • Cooking Oil Spray


  • 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.



Instead of bacon, 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.


Calories: 114kcal | Carbohydrates: 7g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 83mg | Sodium: 246mg | Potassium: 166mg | Vitamin A: 205IU | Vitamin C: 3.4mg | Calcium: 64mg | Iron: 0.8mg