Quick Description
These Cheesy Hashbrown Breakfast Egg Muffins are crispy on the outside, fluffy inside, and packed with melty cheddar and savory goodness. They’re perfect for busy mornings, meal prep, or a high-protein snack. Think mini breakfast casseroles baked into muffin form — easy, satisfying, and absolutely delicious.
Servings & Timing
Serves: 6–8 muffins
Prep Time: 10 minutes
Bake Time: 20–25 minutes
Total Time: ~35 minutes
Ingredients List
- 2 cups frozen hashbrowns (thawed and squeezed dry)
- 6 large eggs
- 1 cup shredded cheddar cheese
- ½ cup cooked bacon or sausage (optional)
- ¼ cup milk
- 2 tablespoons sour cream (optional for creaminess)
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Chopped green onions or parsley (for garnish)
Step-by-Step Instructions
-
Preheat Oven
Preheat oven to 375°F (190°C). Grease a muffin tin well or use silicone liners. -
Prepare the Hashbrown Base
Press thawed hashbrowns into the bottom and slightly up the sides of each muffin cavity to form a crust. Lightly spray with oil. -
Pre-Bake the Crust (Optional but Recommended)
Bake the hashbrown crusts for 10 minutes to make them crispier. -
Mix Egg Filling
In a bowl, whisk eggs, milk, sour cream, garlic powder, salt, and pepper. -
Add Fillings
Stir in shredded cheese and cooked bacon or sausage if using. -
Fill Muffin Cups
Pour egg mixture into each hashbrown cup, filling about ¾ full. -
Bake
Bake for 20–25 minutes, or until eggs are fully set and tops are golden. -
Cool & Serve
Let cool for 5 minutes before removing. Garnish with chopped green onions or parsley.
Nutrition (Per Muffin – Approximate)
Calories: 180
Protein: 12g
Carbs: 8g
Fat: 12g
Fiber: 1g
Why You’ll Love Them
- High-protein breakfast
- Crispy hashbrown base
- Perfect for meal prep
- Kid-friendly
- Low-carb adaptable
- Freezer-friendly
Ingredient Substitutions
- Make it low-carb: Replace hashbrowns with grated zucchini (squeezed dry).
- Dairy-free: Use dairy-free cheese and plant milk.
- Extra protein: Add diced turkey or cottage cheese.
- Veggie boost: Add bell peppers, spinach, or mushrooms.
Storage & Meal Prep
Refrigerate: Up to 4 days in airtight container
Freeze: Up to 2 months
Reheat: Microwave 30–60 seconds or air fry 3–4 minutes
Serving Ideas
- Pair with avocado slices
- Serve with salsa or hot sauce
- Add a side of fruit for balanced breakfast
- Great post-workout protein option
Pro Tips
- Always squeeze excess moisture from hashbrowns to prevent soggy muffins.
- Let muffins cool slightly before removing to help them hold shape.
- Use silicone muffin molds for easy removal.
