Cheesy Hash Brown and Egg Breakfast Muffins

Delicious Cheesy Hash Brown and Egg Breakfast Muffins

There’s something incredibly satisfying and comforting about savory breakfast muffins. These cheesy hash brown and egg breakfast muffins are the perfect way to start your day, especially as the weather cools down. They combine the rich flavors of melted cheese, savory vegetables, and herbs, making them a fantastic family breakfast option.

The Perfect Start to Your Day

Breakfast is the most important meal of the day, and it’s best enjoyed with a delicious, protein-packed dish. These cheesy hash brown, egg, and bacon muffins are my go-to breakfast staple when making food to share with friends and family. They’re also perfect for a cozy winter brunch or a busy weekday morning.

A Family Tradition

Gathering with family for breakfast is a cherished tradition, especially at the start of the new year. There’s something special about the holidays and the joy of sharing a hot meal with loved ones. Growing up, I always helped my mom in the kitchen, prepping for holiday meals and using recipes passed down from my grandmother. Now, I continue this tradition with my own family, and these breakfast muffins are a big part of it.

Ingredients You’ll Need

• 1 bell pepper, chopped
• 1 jalapeño, chopped
• 2 green onions, chopped
• 2 tablespoons parsley, chopped
• 4 cups thawed hash browns
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• 2 tablespoons oil
• 6 slices bacon, cooked and chopped
• 6 eggs
• 1/4 cup milk

Step-by-Step Instructions

• Prep the Ingredients: Start by chopping the bell peppers, jalapeño, green onions, and parsley. Preheat your oven to 425°F (220°C). Grease a 12-cup muffin tin with cooking spray and set aside.
• Mix the Hash Browns: In a large bowl, combine the thawed hash browns, shredded cheddar cheese, parsley, bell peppers, salt, and pepper. Pour in the oil and stir until well combined.
• Form the Muffin Cups: Place 1/4 cup of the hash brown mixture into each muffin tin cup. Pat the mixture down and work some of it up the sides, leaving a dip in the center for the egg mixture. Place in the oven and bake for 15 minutes.
• Prepare the Egg Mixture: While the hash browns are baking, cook the bacon according to package directions. In a small bowl, whisk together the eggs and milk.
• Fill the Muffin Cups: Remove the muffin tin from the oven and place 1 tablespoon of the egg mixture into each cup. Sprinkle with chopped herbs and vegetables, then top each cup with additional cheese.
• Add the Bacon: Evenly spread the chopped bacon on top of each muffin cup. Sprinkle with additional salt and pepper.
• Bake: Place the muffin tin back in the oven and bake for another 15 minutes.
• Cool and Serve: Allow the muffins to cool in the tin for at least 10 minutes before removing them. This cooling period helps prevent the potatoes from sticking to the sides of the pan. For easy removal, use a spoon to loosen the edges and a small spatula to lift them out.

Enjoying Your Muffins

These cheesy hash brown and egg breakfast muffins are best enjoyed fresh from the oven, but they can also be stored in the refrigerator for a quick breakfast option throughout the week. Just reheat them in the microwave for a minute or two, and they’re ready to go!

Serving Suggestions

Serve these muffins with a side of fresh fruit or a simple green salad for a balanced meal. They’re also great on their own as a grab-and-go breakfast option.

These cheesy hash brown and egg breakfast muffins are best enjoyed fresh but can be stored in the refrigerator for a quick breakfast throughout the week. Simply reheat in the microwave for a minute or two. To make a complete meal, serve with a side of fresh fruit like berries, melon, or citrus slices to balance the savory flavors. Pair with a yogurt parfait layered with granola and fruit for a nutritious start. For a brunch option, add a green salad with light vinaigrette. A smoothie made with your favorite fruits and vegetables rounds out the meal, and don’t forget a hot cup of coffee or tea for a cozy breakfast experience.

Different Variations of Breakfast Muffins

• Vegetarian Option
  • Ingredients:
    • Substitute the bacon with sautéed mushrooms or spinach.
    • Add additional vegetables like cherry tomatoes or zucchini.
• Spicy Kick
  • Ingredients:
    • Add more jalapeños or use spicy sausage instead of bacon.
    • Sprinkle a pinch of cayenne pepper or red chili flakes into the egg mixture.
• Cheesy Deluxe
  • Ingredients:
    • Use a mix of cheeses such as mozzarella, gouda, or pepper jack.
    • Add a tablespoon of cream cheese to each muffin for extra creaminess.
• Mediterranean Flavor
  • Ingredients:
    • Replace the cheddar cheese with feta or goat cheese.
    • Add sun-dried tomatoes, black olives, and chopped spinach.
• Kid-Friendly
  • Ingredients:
    • Use mild cheddar cheese and omit the jalapeños.
    • Add small pieces of ham or turkey instead of bacon.

We hope you enjoy making and eating these cheesy hash brown and egg breakfast muffins as much as we do. They’re easy to prepare, packed with flavor, and perfect for any morning. Share your creations with us and let us know your favorite ways to cook with cheese in the morning!

For more information on the importance of a balanced and healthy breakfast, visit the American Heart Association’s Healthy Breakfast Guide.

Cheesy Hash brown and Egg Breakfast Muffins

Cheesy hash brown, bacon, and egg breakfast muffins. These muffin tin breakfast bites are stuffed with hash browns, eggs, bacon, cheese, bell peppers, and herbs.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Breakfast

Servings 12

Ingredients

  

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• ▢ 18 ounces shredded hash browns , thawed
• ▢ 1 1/2 cup cheese sharp cheddar cheese
• ▢ 1 1/2 tbsp olive oil
• ▢ 1 tsp black pepper
• ▢ 1/2 tsp salt
• ▢ 3 tbsp green bell pepper , finely chopped
• ▢ 3 tbsp red bell pepper , finely chopped
• ▢ 3 tbsp parsley , chopped
• ▢ 1/2 jalapeno , finely chopped
• ▢ 6 bacon slices , finely chopped
• ▢ 12 tbsp cheese finely shredded mild cheddar shreds
• ▢ 5 eggs , whisked
• ▢ 2 tbsp milk or cream
• ▢ 12 tbsp cheese finely shredded cheddar jack shreds
• ▢ 3 green onion stalks , finely chopped
• ▢ salt and pepper to taste

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Instructions

 

• In a large bowl, combine the thawed hash browns, shredded cheddar cheese, olive oil, black pepper, salt, green bell pepper, red bell pepper, parsley, and jalapeño. Mix well with a spatula.
• Grease a 12-cup muffin tin with cooking spray. Place about 1/4 cup of the hash brown mixture into each muffin tin cup. Press the mixture down and up the sides, leaving a dip in the center.
• Preheat your oven to 425°F (220°C). Bake the hash browns in the preheated oven for 15 minutes, or until the edges are brown and crispy.
• While the hash browns are baking, whisk together the eggs and milk in a small bowl.
• Remove the muffin tin from the oven. Pour 1 tablespoon of the egg mixture into the center of each muffin cup. Sprinkle with additional chopped vegetables and cheese if desired.
• If using bacon, evenly distribute the chopped bacon over each muffin cup.
• Place the muffin tin back in the oven and bake for another 15 minutes, or until the eggs are set.
• Allow the muffins to cool in the tin for at least 10 minutes before removing them. Use a spoon to loosen the edges and a small spatula to lift them out. Serve warm and enjoy!

Notes

• Customize to Your Taste: Feel free to customize the recipe by adding your favorite ingredients. You can substitute the bell peppers with other vegetables like spinach, mushrooms, or tomatoes. For a spicier kick, add more jalapeño or a dash of hot sauce.
• Cheese Varieties: Experiment with different types of cheese. While cheddar is classic, you can try using mozzarella, gouda, or pepper jack for a different flavor profile.
• Baking Tips: Ensure the hash browns are evenly distributed and pressed firmly into the muffin cups. This helps create a sturdy base for the egg mixture.
• Cooling Time: Allowing the muffins to cool for at least 10 minutes before removing them from the tin is crucial. This prevents the muffins from falling apart and makes removal easier.
• Make Ahead: These muffins are perfect for meal prep. You can make a batch ahead of time and store them in the refrigerator for up to 5 days. Reheat in the microwave for a quick breakfast on the go.
• Freezing: If you want to freeze the muffins, let them cool completely, then place them in a freezer-safe container. They can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Serving Suggestions: Serve with fresh fruit, yogurt parfaits, or a simple green salad for a balanced meal. They also pair well with avocado toast or a refreshing smoothie.

Nutritional information is only an estimate and it’s accuracy is not guaranteed to be exact.

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