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Easy Breakfast Muffins with a Hash Brown Crust

By:

Britni Vigil

04/24/2024
4.85 from 13 votes
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The best egg and hashbrowns breakfast muffins! Perfect for kids or adults and so easy to make
These egg muffins with a hashbrown crust are the perfect make ahead breakfast! Just fill them with bacon or sausage, bake, and pop in the freezer and reheat during the week. So easy! Want to make a low carb version that works for Keto or Whole 30? Simply take out the hash brown crust!
stack of egg breakfast muffins

If you like an all-american breakfast of eggs, bacon, and hash browns, then you’re going to love these easy egg breakfast muffins with a hash brown crust! They’re great for a quick breakfast or to feed a large group at brunch! And simple enough that you can make them ahead and eat them all week long!

three stacked breakfast muffins on a white plate
The best egg and hashbrowns breakfast muffins! Perfect for kids or adults and so easy to make
These egg muffins with a hashbrown crust are the perfect make ahead breakfast! Just fill them with bacon or sausage, bake, and pop in the freezer and reheat during the week. So easy! Want to make a low carb version that works for Keto or Whole 30? Simply take out the hash brown crust!
stack of egg breakfast muffins

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Easy Breakfast Muffins with a Hash Brown Crust

I’ll be honest, I hate making breakfast. I love eating breakfast, but I hate making it. It just seems like it gets in the way of starting your day.

I’d much rather sleep in for a few more minutes and have a breakfast I can just pop in the microwave (like these bacon and egg breakfast rolls) and eat on my way to doing bigger and better things.

These breakfast egg muffins are just that. Make them once on Sunday and eat them all week long. And they’re good enough that I don’t even get sick of eating them, which seems to happen with food for me a lot when I eat it over and over again.

They’re also one of my go-to recipes anytime I’m hosting a brunch. These and this sausage breakfast casserole.

And a baby shower and let’s be realistic, anytime I can get away with making them. Because who wouldn’t love hash brown muffin cups for breakfast! 

Why You’ll Love This Recipe

  • Hash brown crust – unlike so many other breakfast muffins out there, this one starts with a nice hash brown crust! You crisp it up in the oven before adding the egg mixture on top!
  • Reheat great – like I mentioned above, these are great to make ahead of time then reheat when you wan to eat them!
    Super easy – this recipe really couldn’t be any easier, as long as you don’t forget to take them out of the oven!
  • Versatile – while I have this recipe written with bacon bits, you could totally change it up and use ham or sausage inside of them instead!

Ingredients

ingredients for breakfast muffins with labels

Ingredient Notes

  • Bacon – make sure it’s cooked bacon, and ideally you want it to be somewhat crispy!
  • Cheese – I like to use shredded Mexican blend cheese but if you’d prefer something else like shredded cheddar instead, that’s fine as well!
  • Hash browns – this is best made with fresh hash browns (that you can find in the refrigerated section) but you could also just shred your own fresh potatoes. Or if you’re in a pinch, frozen hash browns will work as well – just make sure to thaw them first and drain them so you don’t end up with a bunch of extra liquid.

How to Make the Breakfast Muffins

I told you these are really simple to make, and I promise it’s true! Get all of your ingredients together first. I can’t even begin to tell you how many times I’ve gotten 3/4 of the way through a recipe only to realize I’m missing a key ingredient, one of the only ones you can’t find a substitute for.

I used Simply Potatoes hash brown potatoes in my recipe, but you could really use any as long as they’re fresh and not frozen. If they’re frozen, just make sure to thaw and strain them first or the mixture will be too wet.

1 – Make the Hash Brown Crusts

Once you have all of your ingredients, make your hash brown potato mixture.

Spray a muffin tin with a non-stick baking spray.

Start by mixing the hash browns, one egg, oil, cheese, salt, pepper, garlic, paprika, and parsley together in a large bowl until the hash browns are all coated nicely.

hash brown mixture in a glass bowl

Once it’s all mixed up, use a spoon to divide the hash brown mixture among the muffin tins to make the crust of the breakfast muffins.

hand putting hash browns in muffin tins

Use the back of a spoon or I personally use the back of a 1/4 cup measuring cup (so it’s flat), to press the hash browns down gently into the pan. This presses them together, forming the crust.

hand pressing hash browns into muffin tins

Pop those babies in the oven for a few minutes to let them crisp up slightly. They will not be super crispy (and you don’t want them to be), but they will have solidified into a crust. This will keep the egg mixture from just going straight to the bottom of the breakfast muffins.

hash brown crusts in a muffin tin

2 – make the breakfast muffins

While the hash brown crust is baking, mix up your egg mixture by combining the rest of the ingredients, including the cooked bacon, in a large bowl. I recommend using a whisk to make sure all of the eggs get beaten well.

uncooked egg mixture for breakfast muffins in a bowl

Once the hash browns are done, divide the egg mixture evenly on top of the hash brown crusts – filling them about 3/4 full.

Tip!

Make sure to scoop all the way to the bottom of the mixture every time you’re scooping in the egg mixture. The larger things like the pieces of bacon tend to sink to the bottom and you want to get some of that in every once of the breakfast muffins!

uncooked breakfast muffins in a muffin tin

Bake the breakfast muffins for another 10-15 minutes or until the eggs are fully cooked. And with eggs, I tend to err on the side of overcooked compared to runny undercooked eggs!

You’ll know they’re cooked if you jiggle the pan (still in the oven) and the eggs are set and don’t jiggle.

uncooked breakfast muffins in a muffin tin

breakfast muffins in a muffin tin

Remove from the oven and let cool in the muffin tins for a few minutes before using a silicone spatula to gently slide the breakfast muffins out.

Serve warm or let cool for a few more minutes before eating.

stack of breakfast muffins on a wood cutting board

Expert Tips

Double the batch and freeze half. To reheat from frozen, simply put them in the cold oven and set it to 350 degrees. Let the egg muffins thaw and heat with the oven!

Mix it up and try using chopped ham, cooked breakfast sausage, or even leaving out the additional meat all together. These are super versatile and great for making your family’s favorite breakfast!

Use silicone muffin tins to make it super easy to get the breakfast muffins out of the pan! Sometimes non-stick (even when you spray them) muffin tins can get stuck, silicone ones work great every time!

Recipe FAQs

Do you refrigerate breakfast muffins?

Just like with any egg dish, refrigerate any leftovers! Refrigerate in an airtight container and you can enjoy these for up to five days or freeze!

breakfast muffins on a white plate cut in half

More Easy Breakfast Recipes

  • Banana choc chip muffins – this is the best banana muffin recipe ever! The perfect way to use leftover bananas!
  • Pineapple bread – this may be more of a dessert than a breakfast recipe, but I enjoy it for breakfast! A bread that’ll make you want to be in the tropics!
  • Bacon cinnamon rolls – a salty version of a classic favorite!
  • Homemade sausage gravy – the ultimate southern breakfast food, perfect with homemade biscuits!
  • French toast casserole with cream cheese – a perfect make ahead breakfast for a crowd!

The best egg and hashbrowns breakfast muffins! Perfect for kids or adults and so easy to make
These egg muffins with a hashbrown crust are the perfect make ahead breakfast! Just fill them with bacon or sausage, bake, and pop in the freezer and reheat during the week. So easy! Want to make a low carb version that works for Keto or Whole 30? Simply take out the hash brown crust!
stack of egg breakfast muffins

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These breakfast hash brown cups are so easy to make.
Print Rate
4.85 from 13 votes

Easy Breakfast Muffins with a Hash Brown Crust

Delicious egg and bacon breakfast muffins with a hash brown crust. Perfect make ahead breakfast or for a brunch!
Prevent your screen from going dark
Prep: 10 minutes minutes
Cook: 30 minutes minutes
Total: 40 minutes minutes
Serves 24

Ingredients

For the hash brown crust:

  • 1 20 oz shredded hash browns (or frozen, thawed and strained)
  • 1 egg
  • ⅓ cup shredded Mexican blend cheese
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 tsp dried parsley
  • 3 cloves minced garlic
  • ¼ tsp smoked paprika
  • 1 Tsp olive oil

For the egg mixture:

  • 12 eggs
  • ½ cup milk
  • 1 cup shredded Mexican blend (or your other favorite) cheese
  • 12 slices crispy bacon cut up into bite-size pieces
  • ¾ tsp salt
  • ½ tsp pepper
  • 1 ½ tsp dried parsley

Instructions

  • Preheat oven to 400 degrees.
  • Spray two 12 cup muffin tins with non-stick baking spray.

For the hash brown crust:

  • Mix entire bag of hash browns with egg, oil, cheese, salt, pepper, minced garlic, paprika, and parsley in large bowl until seasonings are well combined.
    1 20 oz shredded hash browns, 1 egg, 1/3 cup shredded Mexican blend cheese, 1/2 tsp salt, 1/4 tsp pepper, 1 tsp dried parsley, 3 cloves minced garlic, 1/4 tsp smoked paprika, 1 Tsp olive oil
  • Split hash brown mixture evenly among the 24 baking cups then pat it down with the back of a cup or other round container that fits into the muffin tins.
  • Bake hash brown crust in the preheated oven for 10-15 minutes or until it gets slightly browned and crispy.

For Egg Mixture:

  • While crust is cooking, mix eggs, milk, cheese, salt, pepper, parsley, and bacon in a large bowl.
    12 eggs, 1/2 cup milk, 1 cup shredded Mexican blend, 12 slices crispy bacon, 3/4 tsp salt, 1/2 tsp pepper, 1 1/2 tsp dried parsley
  • Once hash brown crust is slightly browned, split the egg mixture evenly on top of the hash browns in the muffin tins, filling to about 3/4 full.
  • Bake in the oven for another 10-15 minutes or until eggs are fully cooked.
  • Remove from oven and let cool for a few minutes before removing from the muffin tins by sliding a silicone spatula around the outside of the cups.
  • Serve hot or at room temperature.

Tips & Notes:

Double the batch and freeze half. To reheat from frozen, simply put them in the cold oven and set it to 350 degrees. Let the egg muffins thaw and heat with the oven!
Mix it up and try using chopped ham, cooked breakfast sausage, or even leaving out the additional meat all together. These are super versatile and great for making your family’s favorite breakfast!
Use silicone muffin tins to make it super easy to get the breakfast muffins out of the pan! Sometimes non-stick (even when you spray them) muffin tins can get stuck, silicone ones work great every time!

Nutrition Info

Serving: 3g, Calories: 128kcal, Carbohydrates: 5g, Protein: 7g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 102mg, Sodium: 279mg, Potassium: 140mg, Fiber: 1g, Sugar: 1g, Vitamin A: 193IU, Vitamin C: 2mg, Calcium: 64mg, Iron: 1mg
Nutritional Disclaimer
Author: Britni Vigil
Course: Breakfast
Cuisine: American
Did You Make This?Tag @PlayPartyPlan on Facebook and Instagram and hashtag it #playpartyplan so I can see your creations!
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Update: This post was originally published in 2018. The recipe remains the same but the photos have been updated since. Below is an example of the original photos for reference.

Hash brown egg cups stacked on top of each other
4.85 from 13 votes

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  1. Cheryl
    12/22/2017

    I made these for Christmas brunch for my family tonight. I used Ore-Ida hash browns o’brien (cubed) and they worked just fine and held together perfectly. I also ran out of egg mixture but mixed 4 additional eggs with some milk and seemed to be the perfect amount. Can’t wait to try for tomorrow’s breakfast.

    Reply
  2. Dianne N.
    12/17/2017

    I can’t find shredded hash browns, we do have cubed hash browns though. If I mashed these with a fork do you think this would work?

    Reply
    1. BritniV
      12/22/2017

      I’m not sure if they would hold together quite as well, but it’s definitely worth trying. Let me know if it works!

      Reply
    2. Jill Cunningham
      11/24/2018

      I made a recipe like this today, I just peeled a potato into a bowl and put the peeling in the bottom of the muffin tins

      Reply
      1. BritniV
        12/11/2018

        That’s a great idea if you don’t have the hash browns on hand!

  3. Millie
    11/25/2017

    I made this and the muffins deflate after I take them out of the oven. Anyone else has this problem? Any suggestions?

    Reply
  4. Heather D.
    11/09/2017

    I don’t have mini muffin tins but how long would you recommend baking for a regular tin size muffin? Any adjustments to the recipe quantities? Thank you!

    Reply
    1. BritniV
      12/07/2017

      I actually made them in a regular size muffin tin, not mini muffin tin, I believe. So no – no adjustments!

      Reply
  5. Victoria
    10/08/2017

    When I split the eggs into the muffins I use a 4 cup liquid measuring cup. It works really well as long as you stir up the cheese to keep it from settling to the bottom. I love these muffin cups. I’m vegetarian and my boyfriend is not. I substitute veggie sausage in one of the tins and put meat in the other tin. It’s perfect for us. Thank you for sharing this wonderful recipe!

    Reply
  6. Tina
    04/03/2017

    I want to prepare these and drop off at church (Tuesday night) and let them cook them (Wednesday morning). Not sure I understand your explanation for preparing ahead (I make up the mixture you said. Then you said you can crisp up the hash browns). Any recommendation for what I’m trying to do?

    Reply
    1. BritniV
      04/03/2017

      Make the mixture on Tuesday night and bake the hash browns in the cups on Tuesday night. Then Wednesday morning add the mix on top of the hash browns and bake again!

      Reply
  7. Kim
    03/28/2017

    I was thinking about making these for bridal shower in mini muffin pans. Has anyone tried this and if so, what would the cooking times be reduced to?

    Reply
    1. BritniV
      04/01/2017

      I haven’t tried mini versions Kim, but I would probably start be reducing the time by half and checking to make sure the eggs are cooked. Let me know how it goes!

      Reply
  8. Tracey Wermuth
    03/02/2017

    I used O’Brien style simply potato & topped with a little cheddar & scalluon. Added spinach to mine as well with garlic powder in the egg mixture. Very yummy!

    Reply
  9. Jolene
    02/20/2017

    I have left over mashed potatoes. Would these work instead of hash brown potatoes for the crust?
    they look amazing!

    Reply
    1. BritniV
      03/12/2017

      You could definitely try it, but I’m not sure how they’ll turn out. Sorry!

      Reply
  10. Isla
    02/10/2017

    Hi I’m guessing the hash brown mix is an American thing? In ths uk we only have actul hash browns. Do you know if theses a way to make from scratch?

    Reply
    1. BritniV
      03/26/2017

      I’m not sure the difference between hash brown mix and the UK hash browns? The hash brown mix is really just shredded potatoes, you could easily make them from scratch as well!

      Reply
  11. Becca
    01/28/2017

    The ingredient list for the crust says 1Tbsp of olive oil, but the directions don’t list where to add it. Is that the spray for the pan, or so you mix it in with the hash browns?

    I made half the batch with crumbled sausage and the other with real bacon bits. Saved time on cooking and chopping up bacon. Also, I found sprinkling the cheese and bacon/sausage onto to hash brown crust and then adding eggs gave me equal proportions in each cup instead of getting a ton of cheese and meat on one and none in another. We ate ours with ketchup and hot sauce. Great recipe! Thanks!

    Reply
    1. BritniV
      01/28/2017

      I’ll make sure to update the olive oil in the recipe, sorry about that. I mixed it with the hash browns to keep them from sticking. Glad you enjoyed the recipe!

      Reply
  12. Pj
    01/17/2017

    Delish! These can be baked & frozen without problems. My husband takes a couple of these to work. By the time he gets to work, they are almost thawed. Then simply reheat by wrapping each muffin in a paper towel & microwaving on 50% power (for 1500 watt) for 2-3 min. I change it up by using cooked chorizo, green chilies & minced onion. Dip them in salsa & sour cream. I’ve also made these with sauteed fresh mushrooms & asparagus tips. I’ve found that the more veggies you use, the further the egg mixture stretches. Just be sure to grease the muffin tins well ( I use butter spray) or they will stick.

    Reply
    1. BritniV
      01/17/2017

      Thanks, glad you like them!

      Reply
  13. ann e
    01/15/2017

    …can I use regular muffin liners
    (the paper kind)??

    Reply
    1. BritniV
      01/17/2017

      I don’t really use muffin liners Ann, I just put the hash browns right into the pan. Make sure to spray well so they don’t stick!

      Reply
  14. jd
    01/07/2017

    I’ve made these twice now and have had the same issue both times. The egg mixture is only enough to fill 12 muffin cups 1/2 way. So I end up with 12 muffins of just hashbrown, unless I want to whip up another batch of eggs. The recipe itself is okay, I just wish the proportions were more accurate.

    Reply
    1. BritniV
      01/07/2017

      Thanks JD, you were right, the proportions were off. I just updated the recipe to address a couple of the comments – added more flavor to the hash brown crust and changed the egg proportion. I’d love to hear what you think if you make them again!

      Reply
  15. Lynn elwood
    01/06/2017

    These look so good,I’ll probably add extra veg of meat or change cheese. I just wanted to tell ur readers that is OK,as long as u r following the basics,u can change it up a bit. Ty casserole sounds good as well and that should work out fine,but would need a longer cook time. Ty for letting speak! Btw I love ur page and ur recipes,girl!!!

    Reply
    1. BritniV
      01/07/2017

      Thanks Lynn! I just made some changes to the recipe to add a bit more flavor to the crust, so make sure to use the updated recipe!

      Reply
  16. ruthie
    01/04/2017

    I really like that this made a large amount. I agree it needed more seasoning…like the ideas to add in onion, peppers, more seasoning. Also agree that the hash browns were the right amount but the egg mixture was too small for two muffin trays. I also would like to figure out a way to make the hash browns more flavorful…less dry and bland…maybe just more seasoning but thinking they needed some minced onion too. Anyway…glad I tried them and have some to reheat for the next few days.

    Reply
    1. BritniV
      01/07/2017

      Thanks for the comment Ruthie, I just updated the recipe to address a couple of the comments – added more flavor to the hash brown crust and changed the egg proportion. I’d love to hear what you think if you make them again!

      Reply
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