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.
3cupshash brownsrefrigerated or frozen. If using frozen, thaw them first.
½cupMonterey jack cheeseshredded
½cupsausage crumblesor your breakfast meat of choice (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.