Hashbrown Breakfast Cups
Easy Hash Brown Egg Muffins – A Delicious Make-Ahead Breakfast!
Crispy, cheesy hash brown cups filled with eggs, vegetables, and savory flavors — the perfect breakfast you can make ahead and grab on busy mornings! These hash brown egg muffins are satisfying, portable, and endlessly customizable.
Ingredients
For the Hash Brown Cups:
• 3 cups frozen shredded hash browns, thawed and well-drained
• 2 tablespoons melted butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
For the Filling:
• 6 large eggs
• 1/4 cup milk (or cream for richness)
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped cooked bacon or sausage (optional)
• 1/4 cup diced bell peppers
• 1/4 cup chopped spinach or green onions
• Salt and pepper to taste
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C) to ensure the hash browns get crispy and golden.
Step 2: Prepare the Muffin Pan
Lightly grease a 12-cup muffin pan with cooking spray or melted butter to prevent sticking.
Step 3: Form the Hash Brown Cups
In a mixing bowl, toss the thawed hash browns with melted butter, salt, and pepper.
Press about 2 tablespoons of the mixture into each muffin cup, pressing up the sides to form a “nest.”
Step 4: Bake the Hash Brown Shells
Bake for 15–20 minutes, or until the edges are golden and crispy.
Remove from oven and reduce the temperature to 375°F (190°C).
Step 5: Prepare the Egg Mixture
In a separate bowl, whisk together eggs, milk, salt, and pepper.
Stir in cheese, cooked bacon or sausage, and vegetables of your choice.
Step 6: Fill the Muffin Cups
Spoon the egg mixture evenly into each hash brown shell, filling almost to the top.
Step 7: Bake the Muffins
Return to the oven and bake for 15–20 minutes, until the eggs are set and slightly puffed.
Step 8: Cool and Serve
Allow to cool for 5 minutes before removing from the muffin tin.
Serve warm, or refrigerate for up to 4 days for a grab-and-go breakfast.
Variations & Tips
• Meat Lovers: Add diced ham, crumbled sausage, or leftover roast chicken.
• Vegetarian: Use mushrooms, onions, spinach, or zucchini instead of meat.
• Cheese Options: Try mozzarella, feta, or pepper jack for a flavor twist.
• Make-Ahead Tip: These freeze well! Store in freezer bags and reheat in the microwave or oven.
Serving Suggestions
Serve with fresh fruit, avocado slices, or a dollop of sour cream.
Perfect for brunch buffets or weekday meal prep!
Nutritional Information (Per Muffin, Approx.)
Calories: 140
Protein: 8g
Fat: 9g
Carbohydrates: 7g
Fiber: 1g
Sugar: 1g
Final Thoughts
Hashbrown Breakfast Cups are the ultimate combination of crispy potatoes and fluffy eggs. They’re customizable, satisfying, and ideal for meal prep — making mornings simple and delicious!