Hash Brown Egg Muffins Recipe

Name: Hash Brown Egg Muffins
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 1 (20 oz bag) shredded hash browns; 10 large eggs; 1/2 cup milk; 2 cups sharp cheddar cheese; 8 slices cooked bacon, crumbled; 1/2 green bell pepper, chopped; 1/4 cup chopped onion; 1/4 tsp salt; 1/4 tsp black pepper

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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.

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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.

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.

Other Breakfast Recipes

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.