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.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 40

Total Time 45

Servings muffins

Calories 186kcal

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.

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.