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.
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
- 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
Combine hash browns, ½ cup cheese, salt and pepper in large bowl. Grease muffin pan and divide the mix evenly, creating a nest.
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.
FAQs
You can but you'll need to increase the amount to 16 egg whites to make up the difference of removing the yolks.
These eggs are not meant to be runny. They should be just set and 20-25 minutes is the right amount of time.
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.
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.
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.
Hash Brown Egg Muffins
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.
Chris says
Yum!
Kelli says
So easy to make & delicious! We used sausage & they turned out perfect !
Thank you for a great recipe
Ryan says
Glad you enjoyed them!
Barb says
These were impossible to get out of the muffin tin. It's a great idea though.
Ryan says
Sorry to hear that. I'll see if there is something that can help make that easier!
Peaches says
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.
Ryan says
Glad you enjoyed them!
Linda says
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!!!
Donna says
Can you use paper liner so they would be portable for on the go?
Ryan says
For sure!