Hash Brown Breakfast Muffins Recipe
Introduction
Start your morning with these savory Hash Brown Breakfast Muffins, a perfect blend of crispy potatoes, melted cheese, and flavorful bacon. They’re easy to make in advance and deliciously satisfying for a crowd or meal prep.
Ingredients
- 20 oz. bag refrigerated Simply Potatoes shredded hash browns
- 1 tbsp. olive oil
- 1 tsp. sea salt
- 1/2 tsp. ground black pepper
- 2 cups Fiesta blend cheese, divided
- 12 oz. bacon, cooked and crumbled
- 9 extra-large eggs, divided
- 1/2 cup red bell pepper, diced
- 1/2 cup orange bell pepper, diced
- 1 tbsp. parsley
- 1/2 cup 2% milk or cream
Instructions
- Step 1: Preheat your oven to 400°F and spray a 24-cup muffin tin with cooking spray to prevent sticking.
- Step 2: In a bowl, mix 1 egg with the shredded hash browns, olive oil, 1 cup of the cheese, and half the salt and pepper until well combined.
- Step 3: Divide this mixture evenly among the muffin cups, pressing down firmly to form a crispy crust. Sprinkle each crust with parsley.
- Step 4: Bake the crusts for 10–15 minutes until they turn crispy and golden.
- Step 5: While the crusts bake, cook the bacon until crisp, then crumble it into small pieces.
- Step 6: In a large bowl, whisk the remaining 8 eggs until smooth.
- Step 7: Add the remaining cheese, remaining salt and pepper, crumbled bacon, diced red and orange bell peppers, and milk or cream to the eggs. Mix well.
- Step 8: Pour the egg mixture evenly over the baked hash brown crusts in the muffin tin. Return to the oven and bake until the egg filling is set and cooked through.
Tips & Variations
- Use cooked sausage or diced ham instead of bacon for a different flavor twist.
- For extra veggies, add chopped spinach or mushrooms to the egg mixture.
- Make these muffins ahead of time and freeze them for a quick breakfast option.
- Swap Fiesta blend cheese for cheddar or pepper jack for varied taste.
Storage
Store leftover muffins in an airtight container in the refrigerator for up to 4 days. To reheat, warm in the microwave for 30-60 seconds or until heated through. These muffins also freeze well; wrap individually and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these muffins vegetarian?
Yes, simply omit the bacon and you can add extra vegetables like mushrooms, spinach, or zucchini to keep them flavorful and filling.
How do I know when the muffins are fully cooked?
The egg filling should be set and firm to the touch, with no liquid remaining in the center. Baking until the eggs are just set ensures a moist texture without being runny.
PrintHash Brown Breakfast Muffins Recipe
These Hash Brown Breakfast Muffins are a delicious and hearty morning treat that combines crispy hash brown crusts with a savory egg, cheese, bacon, and bell pepper filling. Perfect for meal prepping or feeding a crowd, these muffins are baked to golden perfection and packed with flavor and protein to keep you energized throughout the day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 24 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Hash Brown Crust
- 20 oz. bag refrigerated Simply Potatoes shredded hash browns
- 1 tbsp. olive oil
- 1 tsp. sea salt
- 1/2 tsp. ground black pepper
- 1 cup Fiesta blend cheese, divided
- 1 tbsp. parsley
Filling
- 12 oz. bacon, cooked and crumbled
- 9 extra-large eggs, divided
- 1 cup Fiesta blend cheese, divided
- 1/2 cup red bell pepper, diced
- 1/2 cup orange bell pepper, diced
- 1/2 cup 2% milk or cream
- 1/2 tsp. sea salt (remaining half)
- 1/4 tsp. ground black pepper (remaining half)
Instructions
- Preheat and Prepare Tin: Preheat your oven to 400°F (204°C). Spray a 24-cup muffin tin with cooking spray to prevent sticking.
- Make Hash Brown Crust Mixture: In a mixing bowl, combine 1 of the extra-large eggs with the shredded hash browns, olive oil, 1 cup of the Fiesta blend cheese, half of the sea salt, and half of the ground black pepper. Mix thoroughly to create the crust base.
- Form Crusts in Muffin Cups: Divide the hash brown mixture evenly among the muffin cups, pressing it down firmly to create crusts. Sprinkle the tops with parsley for added flavor and color.
- Bake Crusts: Bake the hash brown crusts in the preheated oven for 10 to 15 minutes, or until they become crispy and golden brown.
- Cook and Crumble Bacon: While the crusts bake, cook the bacon in a skillet until crisp. Drain excess fat and crumble the bacon into small pieces.
- Prepare Egg Filling: In a large bowl, whisk together the remaining 8 eggs. Add the remaining 1 cup of Fiesta blend cheese, the remaining sea salt and pepper, cooked bacon, diced red and orange bell peppers, and milk or cream. Mix well to combine all ingredients evenly.
- Fill Muffin Cups: Carefully spoon the egg mixture over the baked hash brown crusts in each muffin cup, filling them nearly to the top.
- Bake Muffins: Return the filled muffin tin to the oven and bake at 400°F for an additional 15 to 20 minutes, or until the egg mixture is set and slightly golden on top.
- Cool and Serve: Allow the breakfast muffins to cool slightly before removing them from the tin. Serve warm and enjoy a convenient, flavorful breakfast.
Notes
- Use refrigerated shredded hash browns for convenience; fresh potatoes can make the crust soggy.
- If you prefer a vegetarian option, omit the bacon and add extra vegetables like spinach or mushrooms.
- These muffins store well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
- Reheat muffins in the microwave or oven until warmed through before serving.
- Using cream instead of milk will make the filling richer and creamier.
Keywords: Hash brown breakfast muffins, breakfast muffins, savory muffins, hash brown crust, bacon breakfast, easy breakfast recipe, make ahead breakfast
