Cheesy Hash Brown Egg Muffins

These Cheesy Hash Brown Egg Muffins are a delightful breakfast option combining crispy hash browns with fluffy eggs and melty cheese. Perfect for meal prep or on-the-go mornings, they’re versatile, nutritious, and packed with flavor. Add your favorite vegetables or protein to make them your own!

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes

Ingredients

  • 2 cups frozen shredded hash browns, thawed
  • 4 tbsp butter, melted
  • Salt and pepper to taste
  • 8 large eggs
  • 1/4 cup milk
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup diced bell peppers (optional)
  • 1/4 cup diced onions (optional)

Directions

  • Prepare the hash brown base: Preheat your oven to 375°F (190°C). In a bowl, mix the thawed hash browns, melted butter, salt, and pepper.
  • Create muffin cups: Grease a muffin tin or line it with paper liners. Press about 2 tablespoons of the hash brown mixture into the bottom of each muffin cup to form a crust.
  • Bake the hash brown crust: Bake in the oven for 10-12 minutes, or until golden brown.
  • Prepare the egg mixture: In a separate bowl, whisk the eggs, milk, salt, and pepper. Stir in the cheese, bell peppers, and onions if using.
  • Assemble the muffins: Pour the egg mixture over the baked hash brown crusts, filling each cup about three-quarters full.
  • Bake the muffins: Bake for 12-15 minutes, or until the eggs are set and the tops are golden brown.
  • Cool and serve: Allow the muffins to cool for 5 minutes before removing them from the tin. Serve warm.

Serving Suggestions

  • Pair with a side salad for a light lunch.
  • Serve with toast or avocado slices for a hearty breakfast.
  • Enjoy with hot sauce, salsa, or sour cream for added flavor.
  • Pack them for lunchboxes as a protein-packed snack.

Cooking Tips

  • Use pre-shredded hash browns for convenience or grate fresh potatoes and pat them dry to remove excess moisture.
  • Add cooked bacon, sausage, or spinach for extra flavor and nutrients.
  • For a spicier version, mix in diced jalapeños or a dash of chili powder.

Nutritional Benefits

  • Eggs provide high-quality protein and essential vitamins.
  • Cheddar cheese is a good source of calcium.
  • Hash browns offer carbohydrates for sustained energy.
  • Bell peppers and onions add fiber, vitamins, and antioxidants.

Dietary Information

  • Gluten-free.
  • Vegetarian-friendly (if no meat is added).

Nutritional Facts (Per Muffin, Approx.)

  • Calories: 120
  • Protein: 6 g
  • Carbohydrates: 8 g
  • Fat: 8 g

Storage

  • Refrigerator: Store in an airtight container for up to 4 days. Reheat in the microwave or oven.
  • Freezer: Wrap muffins individually and freeze for up to 2 months. Reheat directly from frozen.

Why You’ll Love This Recipe

  • Easy to prepare and highly customizable.
  • Perfect for meal prep or busy mornings.
  • Balanced in protein, carbs, and fats.
  • Kid-friendly and portable.

Conclusion
These Cheesy Hash Brown Egg Muffins are the ultimate breakfast solution for those on the go. With a crispy hash brown base and a cheesy, fluffy egg filling, they’re satisfying and delicious. Whether you’re preparing breakfast for a crowd or simply meal-prepping, these muffins are sure to become a favorite!

Frequently Asked Questions

  • Can I use sweet potatoes instead of regular hash browns?
    Yes, sweet potatoes add a natural sweetness and extra nutrients.
  • Can I make these ahead of time?
    Absolutely! They store well in the fridge or freezer and are easy to reheat.
  • What other cheeses work well in this recipe?
    Mozzarella, Swiss, or pepper jack are great alternatives to cheddar.
  • Can I add meat to the muffins?
    Yes, cooked and crumbled bacon, sausage, or ham work perfectly.
  • How do I prevent the muffins from sticking to the pan?
    Grease the muffin tin thoroughly or use non-stick liners.
  • Can I make these dairy-free?
    Substitute almond milk and dairy-free cheese for a dairy-free option.
  • What can I serve these with?
    Serve with fresh fruit, toast, or a side salad for a complete meal.
  • Can I use frozen vegetables?
    Yes, but thaw and drain them first to prevent excess moisture.
  • How do I know when the muffins are done?
    The eggs should be set, and a toothpick inserted into the center should come out clean.
  • Can I double the recipe?
    Yes, just double the ingredients and use two muffin tins for larger batches.