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.
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!