Hash Browns & Eggs Breakfast Muffins
This recipe is for when you want all of your breakfast flavors and elements together in one bite. This is a simple dish to make for grab-and-go breakfast on the run. I used a smaller muffin tin because there are only 2 of us, so use your 12 muffin tin, double the recipe, and save leftovers in a ziplock in the ‘fridge. I don’t recommend freezing these because think about it: thawed frozen scrambled egg muffins. See what I mean? Icky.
You can use any combo of ingredients you have on hand, I just happened to be craving bacon when I came up with the recipe. Use ham or sausage, throw in green peppers and spinach to get your veggies in - these are really easy to switch up depending on your taste.
HASH BROWNS & EGGS BREAKFAST MUFFINS
(MAKE-AHEAD STEP REQUIRED! Cooked bacon)
1 (10oz) package frozen, shredded hash browns
3 large eggs
1/4 cup milk or half and half
1 teaspoon butter or olive oil
10 slices thick bacon, cooked and crumbled
1/2 cup cheddar cheese (or cheese of choice), shredded and divided
Heat oven to 400°F. While the oven heats, oil each of the cups with your oil, spray or butter of choice. Divide hash browns into each cup and press along the bottom and up the sides to form potato cups. Bake for approximately 15 minutes or until golden.
While hash browns bake, in a small bowl, whisk the eggs and milk together. In a medium skillet, heat the butter over medium heat until melted but not bubbly. Pour in the egg mixture and cook, stirring often, until eggs are thickened and no longer runny. Fold in crumbled bacon and 1/4 of the cup of cheese. Spoon egg mixture into each hash brown cup and sprinkle with remaining cheese.
Bake 3-5 minutes or until the cheese is melted. Cool 5 minutes before removing from pan which allow the muffins to set so they can be easily removed
Eat well and respect your body! Your life depends on it.
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