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    You Are Here: Home → Breakfast

    Hash Brown Egg Muffins

    December 19, 2021 | Updated April 9, 2022 by Ryan 16 Comments

    3837 shares
    Jump to Recipe Print Recipe
    hash brown egg muffins stacked on board
    close-up of hash brown egg muffins stacked on top of each other
    hash brown egg muffins stacked on top of wood board
    overhead shot of hash brown egg muffins in pan

    This post may contain affiliate links. Please read my disclosure.

    These hash brown egg muffins have hash browns packed into muffin tins to make a crispy nest and are then loaded with eggs, peppers, cheese and bacon! After being cooked, they can be frozen and reheated whenever you want to eat them.

    hash brown egg muffins stacked on top of wood board

    I love breakfast that can serve a crowd - from blackberry french toast casserole to orange rolls to bacon cheddar scones to a chorizo quiche.

    And these hash brown muffins make a great breakfast or brunch and are perfect for the holidays. Even better, they can be frozen and just reheated when you're ready to eat.

    Who doesn't love the holiday season? I feel like November and December always fly by as there is so much going on. For me and I'm sure most people, my favorite part about the holidays is being with family.

    And when I'm with family we eat, eat and eat some more! Brunch is a big thing for us, especially at Christmas so I'm always looking for new recipes to share.

    The great thing about these has brown egg muffins is you can really make them year round but they really are perfect for a big family brunch as they couldn't be easier to prepare.

    Yes there are a ton of ways to make eggs for a party including my mini ham, cheese and onion quiche, but to me these are pretty unique as you're combining a side like hash browns and eggs to make one cohesive dish. So if you're hosting this year or just love a good breakfast, give these hash brown egg muffins a try.

    Jump to:
    • Ingredient Notes
    • Variations
    • Step-by-Step Photos
    • FAQs
    • Pro Tips/Recipe Notes
    • Other Breakfast Recipes
    • Hash Brown Egg Muffins
    overhead shot of hash brown egg muffins in pan

    Ingredient Notes

    • Hash browns - frozen works best. No need to make your own, but if you want to, you need to peel and grate russet potatoes.
    • Eggs - where the protein comes from.
    • Milk - helps thin out the mixture slightly. I use whole milk but you can use low-fat or skim.
    • Sharp cheddar cheese - adds more flavor and creaminess. I like the sharpness from cheddar cheese.
    • Bacon - I mean let's be honest here, bacon makes everything better however you can use your favorite protein.
    • Green bell pepper and onion - when it comes to eggs for breakfast, I always add some pepper and onion.
    • Salt and black pepper - enhances the flavor.

    Variations

    Like any recipe, you can adapt these hash brown muffins to your liking.

    • Cheese - pepper jack cheese or gouda are both great options
    • Spices - adding some spice like chili powder, paprika and cumin can kick things up.
    • Peppers - if you want more heat a jalapeño works great.
    • Meat - I mentioned above, but you can replace the bacon with prosciutto, sausage, chorizo or ham.

    Step-by-Step Photos

    process shots of mixing hash browns and cheese before creating next in pan

    Combine hash browns, ½ cup cheese, salt and pepper in large bowl. Grease muffin pan and divide the mix evenly, creating a nest.

    process shots of baking hash browns and making egg mix

    Bake the hash browns for 20 minutes at 450°F. Remove the pan from the oven. Mix together the eggs and milk before adding 1 cup cheese, bacon, pepper, onion, salt and pepper.

    process shots of baking hash browns and making egg mix

    Divide the egg mixture evenly in the nests and sprinkle with the remaining cheddar cheese. Bake for 20-25 minutes at 350°F or until done. Let cool for just a couple of minutes before removing.

    process shots of adding egg mixture to hash browns and baking

    FAQs

    Can I Use Egg Whites Instead of the Whole Egg?

    You can but you'll need to increase the amount to 16 egg whites to make up the difference of removing the yolks.

    How Do I Know the Eggs are Cooked?

    These eggs are not meant to be runny. They should be just set and 20-25 minutes is the right amount of time.

    Why are My Egg Muffins Dry?

    If they are dry and a little rubbery, that means they were overcooked. I mentioned right above, but you want to cook until the eggs are just set.

    How Do I Keep the Hash Brown Egg Muffins From Sticking?

    So I learned the hard way here. First make sure you muffin tin is greased well.

    Next, once they are done, only let cool for a couple of minutes before running a knife around the edge and removing. If you let cool too long in the tin, it will be hard to remove and the bottom could stick.

    How Long Will They Last?

    You can keep in an airtight container in the fridge for 3-5 days. You can also place in the freezer for up to 3 months and just reheat in the microwave when ready.

    Pro Tips/Recipe Notes

    • Heat frozen hash brown in microwave for 30 seconds so they are pliable and can form a nest.
    • If you want easy crispy bacon, place on parchment paper on baking sheet and bake at 400°F for 20 minutes.
    • Buy a block of cheddar cheese and shred it yourself. Pre-shredded cheese just doesn’t taste the same.
    • Make sure you remove the muffins within a couple minutes of being out of the oven or they will stick.
    • You can freeze the hash brown muffins for 3 months and reheat in microwave when ready to eat.
    hash brown egg muffins stacked on board

    Other Breakfast Recipes

    • Sous Vide Egg Bites
    • Egg and Cheese Hash Brown Waffles
    • Bacon Potato Quiche
    • Breakfast Egg Rolls

    If you’ve tried these hash brown egg muffins or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.

    hash brown egg muffins stacked on top of wood board
    Print Recipe
    4.82 from 16 votes

    Hash Brown Egg Muffins

    These hash brown muffins have hash browns packed into muffin tins to make a crispy nest and are then loaded with eggs, peppers, cheese and bacon.
    Prep Time5 mins
    Cook Time40 mins
    Total Time45 mins
    Course: Breakfast
    Cuisine: American
    Servings: 12 muffins
    Calories: 186kcal
    Author: Ryan Beck

    Ingredients

    • 1 (20 oz bag) shredded hash browns
    • 10 large eggs
    • ½ cup milk
    • 2 cups sharp cheddar cheese
    • 8 slices cooked bacon, crumbled
    • ½ green bell pepper, chopped
    • ¼ cup chopped onion
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper

    Instructions

    • Preheat oven to 450°F. Heat hash browns in microwave for 30 seconds so they're more pliable. In a large bowl, combine the hash browns, ½ cup cheese, and season with salt and pepper.
    • Grease a 12 cup muffin tin with cooking spray. Divide the hash brown mixture evenly in the muffin cups. Use your fingers to pack them tightly and shape them into nests.
    • Bake for 20 minutes or until the edges have browned. Remove the hash browns from the oven and reduce temperature to 350°F.
    • In a large mixing bowl, combine eggs and milk and whisk until eggs are beaten. Stir in 1 cup cheese, bacon, pepper, onion, salt and black pepper.
    • Divide mixture evenly in the 12 hash brown nests. Sprinkle each with remaining ½ cup cheddar. Bake for 20-25 minutes or until centers are set and top is beginning to brown. Let cool just for a couple of minutes before running a knife around the edge and removing.

    Notes

    • Heat frozen hash brown in microwave for 30 seconds so they are pliable and can form a nest.
    • If you want easy crispy bacon, place on parchment paper on baking sheet and bake at 400°F for 20 minutes.
    • Buy a block of cheddar cheese and shred it yourself. Pre-shredded cheese just doesn’t taste the same.
    • You can freeze the hash brown muffins for 3 months and reheat in microwave when ready to eat.

    Nutrition

    Serving: 1muffin | Calories: 186kcal | Carbohydrates: 6g | Protein: 12g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 178mg | Sodium: 288mg | Potassium: 124mg | Fiber: 1g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 15.7mg | Calcium: 170mg | Iron: 1.1mg
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
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    Comments

    1. Chris says

      December 22, 2018 at 4:56 pm

      5 stars
      Yum!

      Reply
    2. Kelli says

      October 16, 2019 at 8:42 pm

      5 stars
      So easy to make & delicious! We used sausage & they turned out perfect !

      Thank you for a great recipe

      Reply
      • Ryan says

        October 17, 2019 at 7:39 am

        Glad you enjoyed them!

        Reply
    3. Barb says

      July 03, 2020 at 9:23 am

      3 stars
      These were impossible to get out of the muffin tin. It's a great idea though.

      Reply
      • Ryan says

        July 03, 2020 at 10:23 am

        Sorry to hear that. I'll see if there is something that can help make that easier!

        Reply
    4. Peaches says

      July 09, 2020 at 4:39 pm

      I made these today. They are so good. I had no trouble getting them out of the pan. I used crisco canola oil. Thank you for this recipe.

      Reply
      • Ryan says

        July 09, 2020 at 4:45 pm

        Glad you enjoyed them!

        Reply
    5. Linda says

      July 10, 2020 at 3:26 pm

      5 stars
      I used sausage links (the kind that are fully cooked) and a can of mild green chili’s. I just cut the sausage in 6 circles per link and made enough for probably 28-30 but only baked 20! What a delicious delight they are for breakfast! I put half in the freezer and 8 in the fridge for a couple mornings and gobbled up one each this morning!! And still have enough “batter & etc” for several more “fresh,delightful” mornings! Thank you so much!!!

      Reply
    6. Donna says

      May 11, 2022 at 8:30 am

      Can you use paper liner so they would be portable for on the go?

      Reply
      • Ryan says

        May 11, 2022 at 9:13 am

        For sure!

        Reply
    7. Kat says

      May 28, 2022 at 1:52 pm

      Bottom potatoes were not crispy, but perfect otherwise. Feel if I used dark non stick pan, that might help?

      Reply
      • Ryan says

        May 28, 2022 at 3:18 pm

        Yeah it could be the difference.

        Reply
    8. Rhonda says

      August 27, 2022 at 11:14 pm

      4 stars
      These were awesome....I did with the sausage and I didn't get the hash browns crispy enough and didn't come out good so I turned them over and put together the bottom and broiled them for a few minutes.

      Reply
    9. Jean says

      September 07, 2022 at 5:51 pm

      Recipe looks great! Haven't made it yet. I found your site looking for some kind of mini potato nest that I could fill with applesauce or apple pie filling. I just love potato pancakes with applesauce and I thought it might be a cute change. Do you think your crust would hold up to applesauce or apple filling without leaking? What changes would you make to the crust? Thanks for what looks like a great recipe. I'll try it soon.

      Reply
      • Ryan says

        September 07, 2022 at 8:12 pm

        It could potentially. You would just have to bake it longer. I'm thinking about 40 minutes but can't make any promises. Great idea though!

        Reply
    10. Tracy says

      September 28, 2022 at 10:49 pm

      I made these. They were delicious. I swapped the bellpepper for a small can of diced green chilis. Super yummy!!

      Reply

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    Hey there! Welcome to Chisel & Fork, a blog with tasty recipes and DIY projects. I'm Ryan and here you'll find hundreds of recipes ranging from true comfort food to vegan. Oh and if you like woodworking, you might just find your next inspiration. Read More About Chisel & Fork…

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