Easy Hash Brown Egg Muffins – A Delicious Make-Ahead Breakfast!
Looking for a quick, hearty, and protein-packed breakfast that’s easy to grab on busy mornings? These Hash Brown Egg Muffins are the perfect solution! Crispy on the outside, fluffy on the inside, and loaded with cheese, ham, and golden hash browns — they’re a true breakfast favorite.
Made with simple ingredients and baked in muffin tins, these mini breakfast cups are ideal for meal prep, brunch parties, or on-the-go mornings.
Ingredients
4 cups frozen hash browns, thawed
1 cup diced ham, cooked sausage, or bacon
3 tablespoons butter
7 eggs
¼ cup milk
1 ½ cups shredded Cheddar cheese
Salt and pepper, to taste
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C) to get it nice and hot for those crispy hash brown crusts.
Step 2: Prepare the Muffin Pan
Grease a standard 12-cup muffin pan generously with butter or non-stick spray. This ensures your muffins come out easily and golden brown on the edges.
Step 3: Form the Hash Brown Cups
Fill each muffin cup about ¾ full with thawed hash browns.
Using your fingers or the back of a spoon, press the potatoes firmly on the bottom and up the sides of each cup — this will form your crispy base.
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