How about these breakfast hash brown egg muffins? Don't they look delicious?! Like much of the internet, I am a big fan of breakfast egg and potato recipes made in a muffin tin. What's not to love? The muffin tin portions out your servings for you. In addition, each portion is fully portable. A plate and fork are optional. They store very well and are a great grab-and-go option when you don't have time to cook breakfast.
This recipe does not require any fancy equipment, and you may already own what you need. If not, we have linked our recommendations below (affiliate links).
- Hash browns, refrigerated or frozen. If using frozen, thaw them first.
- Butter, melted.
- Ricotta cheese.
- Cheddar cheese, shredded.
- Monterey jack cheese, shredded.
- Sausage crumbles or your breakfast meat of choice (optional).
- Large eggs.
- Cayenne pepper (optional).
Step 1. Preheat oven to 350°F (176°C). Spray a 12-cup muffin pan with cooking spray. A disposable cupcake liner is not recommended for this recipe.
Bake the hash brown crust for 25 to 30 minutes. Set aside and allow to cool for a few minutes.
Step 2. Meanwhile, prepare the egg mixture.
Step 3. Assemble egg muffins.
Bake for 30-40 minutes or until the egg muffins are set.
💡 Variations and Substitutions
This recipe is versatile. You can substitute the sausage crumbles with any breakfast meat that you like. Here are a few suggestions: bacon crumbles, chopped ham or Canadian bacon, or chorizo. As far as the cheese goes Parmesan, fontina, gruyere, gouda or pecorino would also be good in this recipe.
🧐 Frequently Asked Questions
You can either spray the muffin pan with cooking spray. We recommend a spray that contains vegetable oil or unflavored coconut oil. You can also rub butter into each well of the muffin tin. We do not recommend that you use a disposable cupcake liner for this recipe.
Yes. Allow them to cool, then wrap them tightly or store them in an airtight container. They will keep in the freezer for up to 3 months and in the refrigerator for up to a week.
🥚 Related Recipes
- Bacon Egg and Cheese Breakfast Cups
- Phyllo Breakfast Cups
- Swiss Baked Eggs
- Baked Eggs in Tomato Sauce
- Breakfast Pinwheels
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Breakfast Hash Brown Egg Muffins
- 3 cups hash browns refrigerated or frozen. If using frozen, thaw them first.
- ⅓ cup butter melted
- ⅓ cup ricotta cheese
- ½ cup cheddar cheese shredded
- ½ cup Monterey jack cheese shredded
- ½ cup sausage crumbles or your breakfast meat of choice (optional)
- 2 large eggs
- ¼ cup milk
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper Optional
- Preheat oven to 350°F (176°C). Spray a 12-cup muffin pan with cooking spray. A disposable cupcake liner is not recommended for this recipe.Add raw hash browns to a medium glass bowl and stir in melted butter.Press hash brown mixture into each well of muffin pan, dividing evenly. The hash brown crust will shrink a little in the oven so be sure to press up the sides all the way to the top of each muffin well.Bake for 25 to 30 minutes. Set aside and allow to cool for a few minutes.
- Meanwhile, add eggs, milk, salt and cayenne pepper (if using) to a medium bowl. Beat for a minute or two with wire whisk until frothy. Set aside.
- With a teaspoon, spread ricotta cheese over each baked and cooled hash brown crust.Sprinkle cheese and sausage crumbles into each crust, dividing evenly.Pour egg mixture over cheese and sausage in each crust, dividing mixture evenly.
- Bake for 30-40 minutes or until the egg muffins are set.
Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
References: Just Scramble: The Best Cheese for Eggs