Breakfast Hash Brown Egg Muffins

These tasty breakfast hash brown egg muffins are the perfect meal prep treat and well worth the time it takes to bake them. They come together easily with simple ingredients. Add your favorite breakfast meat (bacon and sausage recommended!) or omit the meat altogether for a vegetarian version.

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Breakfast hash brown egg muffins on a white plate with a fork

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.

Table of Contents

🍳 Equipment
🥔 Ingredients
🧀 Instructions
💡 Variations and Substitutions
🧐 Frequently Asked Questions
🥚 Related Recipes
Recipe
Comments

🍳 Equipment

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).

🥔 Ingredients

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.
Milk.
Salt.
Cayenne pepper (optional).

🧀 Instructions

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.

Raw shredded hash brown potatoes in a glass bowl with a spoon — Add raw hash browns to a medium glass bowl and stir in melted butter.

Raw hash browns in muffin cups — 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 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.

Egg mixture in a glass carafe — Add eggs, milk, salt and cayenne pepper (if using) to a medium bowl. I used small glass carafe with a pour spout (recommended if you have one).

Egg mixture being beaten with a whisk — Whisk mixture vigorously for 1 to 2 minutes.

Beaten and frothy egg mixture in a glass carafe — Mixture should be frothy.

Step 3. Assemble egg muffins.

Baked hash browns in muffin cups. Ricotta cheese is being spread on the bottom of each with a spoon. — With a teaspoon, spread ricotta cheese over each baked and cooled hash brown crust.

Shredded cheddar and Monterey Jack cheese being spooned into muffin cups — Add shredded cheese.

Sausage crumbles being spooned into muffin cups — Add sausage crumbles or your protein of choice.

Egg mixture being poured over hash browns, ricotta, cheese, and sausage crumbles in muffin cups — Pour egg mixture over the top, dividing evenly between muffin wells.

Bake for 30-40 minutes or until the egg muffins are set.

Hash brown egg muffins in a muffin tin fresh out of the oven — Your breakfast hash brown egg muffins are done when the egg is set and the cheese is melted.

💡 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

How do you prevent egg muffins from sticking to a non-stick muffin pan?

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.

Can breakfast egg muffins be frozen?

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.

Overhead view of breakfast hash brown egg muffins on a white plate

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