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!
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 and egg 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!
How to Make These Breakfast Egg 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.
Make Your Hash Brown Crusts
Once you have all of your ingredients, make your hash brown potato mixture. This will be your crust. Spray a muffin tin with a non-stick baking spray then press the potato mixture into the bottom of the muffin tip cups to form a hash brown crust.
Pop those babies in the oven for a few minutes to let them crisp up slightly.
Make Your Egg Muffins
While the hash brown crust is baking, mix up your egg mixture. After the hash browns have cooked for a few minutes, top with the egg mixture and cook again. You can just cook it all together once, but the bottom won’t get as crispy. Cook until the egg is throughly cooked and puffs up like so.
And that’s it, the perfect individual sized brunch casserole to impress your guests at baby showers, bridal showers, or whatever occasion you may eat brunch at. Or breakfast. Or dinner if breakfast for dinner is your kind of thing. It’s not mine unless waffles with ice cream are involved and then I’m all in. You can watch the video below to see how quick they’re made!
Easy Breakfast Muffins with a Hash Brown Crust
Ingredients
For the hash brown crust:
- 1 20 oz shredded hash browns (or frozen, thawed and strained)
- 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
For the egg mixture:
- 12 eggs
- 1/2 cup milk
- 1 cup shredded Mexican blend (or your other favorite) cheese
- 12 slices crispy bacon cut up into bite-size pieces
- 3/4 tsp salt
- 1/2 tsp pepper
- 1 1/2 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.
- 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.
- 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.
Nutrition
More Easy Breakfast Recipes
- Chicken biscuit breakfast muffins
- Sausage breakfast casserole
- Bacon and egg breakfast rolls
- Banana chocolate chip muffins
- Easy breakfast burritos
Don’t forget to pin these breakfast muffins for later!
Pj says
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.
BritniV says
Thanks, glad you like them!
Becca says
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!
BritniV says
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!
Isla says
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?
BritniV says
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!
Jolene says
I have left over mashed potatoes. Would these work instead of hash brown potatoes for the crust?
they look amazing!
BritniV says
You could definitely try it, but I’m not sure how they’ll turn out. Sorry!
Tracey Wermuth says
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!
Kim says
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?
BritniV says
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!
Tina says
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?
BritniV says
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!
Victoria says
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!
Heather D. says
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!
BritniV says
I actually made them in a regular size muffin tin, not mini muffin tin, I believe. So no – no adjustments!
Millie says
I made this and the muffins deflate after I take them out of the oven. Anyone else has this problem? Any suggestions?
Dianne N. says
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?
BritniV says
I’m not sure if they would hold together quite as well, but it’s definitely worth trying. Let me know if it works!
Jill Cunningham says
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
BritniV says
That’s a great idea if you don’t have the hash browns on hand!
Cheryl says
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.
Patricia McHenry says
Is this recipe gluten free? I have asked this before, but have not gotten an answer.
Thank you.
BritniV says
So sorry for the delay! Yes, the recipe is gluten free as long as the hash browns you choose are (make sure to read the label!).
Kay says
These were delicious! Will definitely be making again. Thanks for the great recipe!
BritniV says
that is wonderful! hope you enjoyed them
Tanya D Richardson says
If I use real shredded potatoes as I have no bagged hash browns on hand, do I need to cook the shreds b4 putting them in the muffin tins?
BritniV says
You shouldn’t – the fresh ones I use are raw fresh shredded potatoes.
Lewis Johnson says
This recipe is so good.
BritniV says
thank you
Jenny says
Can I keep these warm in a crock pot? I want to make these for a church brunch and would need to keep them warm for a few hours.
BritniV says
I’ve honestly never tried it. It should work to keep them warm but they might get a bit soggy.
Theresa says
Yummy recipe! For what it’s worth, I had cubed frozen hash browns, and they worked just fine. I used bacon, but I want to try sausage. I think I’d like to insert a bit of vegetable next time — just ’cause more vegetables are more better. Of course, I spooned a bit of salsa over mine in the bowl, and that was yummy — and brought in a bit of vegetable.
My only regret: I only made half a recipe, so I cannot try freezing them. Oh well, next time.
BritniV says
Thank you for your tips! Glad you liked it.
Lewis Johnson says
I love breakfast muffins.
Cindy L Decker says
Easy to make I made these for my son and husband due to my work schedule. I baked and cooled and placed in the frig for them to eat for the week they loved it. I also had English muffins and biscuits on hand for them to heat up and toast. Thanks
BritniV says
Awesome! So glad they loved them! Thanks for sharing!