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.
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.