These Cheesy Hash Brown Egg Muffins are the ultimate grab-and-go breakfast—crispy on the outside, fluffy on the inside, and bursting with melty cheese and savory flavor. Whether you’re meal prepping for a busy week or hosting a brunch with friends, these little egg cups are a simple, satisfying choice. Customizable with your favorite veggies and ready in under 30 minutes, they’re a must-try morning favorite!
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 muffins
Cuisine: American
Ingredients
This recipe uses wholesome breakfast staples and can be customized based on your taste and what you have on hand.
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2 cups frozen shredded hash browns, thawed
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4 tablespoons butter, melted
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Salt and pepper to taste
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8 large eggs
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1/4 cup milk
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1/2 cup shredded cheddar cheese
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1/4 cup diced bell peppers (optional)
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1/4 cup diced onions (optional)
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Cooking spray or oil for greasing muffin tin
Step-by-Step Cooking Directions
These cheesy breakfast muffins are super simple to make. Follow these steps for perfect results every time:
1. Preheat your oven
Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with cooking spray or oil to prevent sticking.
2. Prepare the hash brown crust
In a mixing bowl, combine the thawed hash browns with the melted butter, salt, and pepper. Mix well until the potatoes are evenly coated.
3. Press hash browns into muffin tin
Spoon about 2 tablespoons of the hash brown mixture into each muffin cup. Use the back of the spoon or your fingers to press the hash browns into the bottom and up the sides of each cup, forming a crust.
4. Bake the crust
Bake the hash brown crusts for 12–15 minutes, or until lightly golden and set. Remove from the oven and let cool slightly.
5. Make the egg filling
In a separate bowl, whisk together the eggs, milk, salt, and pepper. Stir in the shredded cheese, bell peppers, and onions (if using).
6. Fill the muffin cups
Carefully pour the egg mixture into each hash brown cup, filling about 3/4 of the way full.
7. Bake again
Return the muffin tin to the oven and bake for 15–18 minutes, or until the eggs are set and the tops are lightly golden.
8. Cool and serve
Let the muffins cool for 5 minutes before gently loosening them with a butter knife and removing from the pan. Serve warm or store for later.
Nutritional Information (Per Muffin – Approximate)
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Calories: 120
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Protein: 6g
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Fat: 8g
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Carbohydrates: 6g
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Fiber: 1g
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Sugars: 1g
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Cholesterol: 120mg
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Sodium: 180mg
The Origins and Popularity of the Recipe
Breakfast egg muffins have gained popularity in recent years thanks to the rise of meal prep culture and low-carb diets. Inspired by classic diner-style hash browns and the versatility of a frittata, these muffins combine the best of both worlds—crispy potatoes and fluffy baked eggs—all in a tidy, portable form. Popular in American kitchens, this recipe has now become a staple across the globe for anyone seeking a quick and customizable breakfast solution.
Reasons Why You’ll Love the Recipe
These egg muffins are the perfect morning solution:
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Great for meal prep – Make a batch and enjoy all week
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Customizable – Add any mix-ins you love
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Freezer-friendly – Reheat for a quick breakfast anytime
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Kid-friendly – Bite-sized and cheesy
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Balanced meal – Combines carbs, protein, and veggies
Health Benefits
This breakfast option is not only delicious but also nutritious:
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Eggs are a great source of protein, vitamin D, and choline
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Hash browns provide energy-boosting carbs
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Vegetables add fiber, antioxidants, and flavor
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Cheese offers calcium and satiating fat
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Portion control thanks to muffin-size servings
You can also make them even healthier with low-fat cheese, egg whites, or sweet potatoes.
Serving Suggestions
These muffins are great on their own, but even better with:
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Fresh fruit or a smoothie
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A side of salsa, sour cream, or hot sauce
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Avocado slices or guacamole
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Whole grain toast or English muffins
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A simple green salad for brunch
Cooking Tips
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Thaw your hash browns fully to prevent excess moisture
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Squeeze out any water from the hash browns for a crispier crust
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Pre-bake the crust to avoid soggy bottoms
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Use a silicone muffin tray for easier release
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Let them rest before removing so they hold their shape
Variations to Try
Mix things up with these fun and flavorful twists:
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Spinach & Feta: Add chopped spinach and crumbled feta
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Bacon & Swiss: Swap cheddar for Swiss and add cooked bacon bits
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Southwest: Use pepper jack, black beans, and a touch of taco seasoning
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Mushroom & Herb: Add sautéed mushrooms and thyme or rosemary
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Sweet Potato Crust: Use shredded sweet potatoes instead of hash browns
Conclusion
These Cheesy Hash Brown Egg Muffins are everything a breakfast should be: quick, tasty, satisfying, and easy to prepare. With golden hash brown crusts and fluffy, cheesy egg centers, they’re a hit with adults and kids alike. Whether you’re hosting brunch, meal prepping for the week, or need a freezer-friendly breakfast on hand, this recipe delivers on all fronts. Add your own flair and enjoy them your way!
FAQ
1. Can I freeze these egg muffins?
Yes! Let them cool completely, then freeze in an airtight container. Reheat in the microwave or oven.
2. Do I need to grease the muffin tin if I use silicone?
Silicone muffin pans typically don’t require greasing, but a light spray can help.
3. Can I use fresh potatoes instead of frozen hash browns?
Absolutely—just peel and shred them, then squeeze out excess moisture before using.
4. Can I use only egg whites?
Yes, substitute 2 egg whites per egg for a lighter version.
5. How long do these last in the fridge?
Store in an airtight container in the fridge for up to 4 days.
6. Can I reheat them in the microwave?
Yes, heat on high for 30–60 seconds until warmed through.
7. What other cheese can I use?
Any good melting cheese works—try mozzarella, pepper jack, or Swiss.
8. Can I skip the milk?
Yes, but the texture may be slightly firmer.
9. What if I want a meatier version?
Add cooked sausage, ham, or bacon to the egg mixture.
10. Can I double the recipe?
Definitely—just use two muffin pans and bake in batches if needed.