These hashbrown bacon and egg muffins are the perfect go-to breakfast, and you can eat the leftovers for days! Just reheat the leftovers, and you have the perfect on-the-go meal--perfect for rushed mornings. My kids love them, so they're a great before-school breakfast. While these egg muffins have hashbrowns, bacon and cheese on the inside, you can customize them by adding your own favorite ingredients.
I'm a big fan of grab-and-go breakfasts, so here are a few other of my favorite breakfast recipes that you can meal prep ahead of time:
Brioche French Toast Casserole
How to Make Hashbrown Bacon and Egg Muffins
Preheat your oven to 400° Fahrenheit and spray a regular-sized muffin tin with cooking spray.
In a small bowl, mix together the melted unsalted butter and sea salt. Then add the thawed hashbrowns and mix until the hashbrowns are evenly coated in the butter. Make sure to completely thaw the hashbrowns, or the butter will freeze when you add them together. I find that microwaving the hashbrowns is the easiest and quickest way to thaw them.
Evenly distribute the hashbrowns into each of the muffin tins. Bake the hashbrowns for 10 minutes, and then remove them from the oven. Then decrease the oven temperature to 375° Fahrenheit. The eggs will need to cook at a lower temperature. While the hashbrowns are baking, whisk together the eggs, milk, salt, and black pepper in a large bowl. Set aside for later.
When the hashbrowns are done baking (remember to decrease the oven temperature to 375° F), evenly distribute the bacon pieces and cheese into each of the muffin tins on top of the hashbrowns. Then pour the egg mixture into each of the muffin tins, filling them almost to the brim. Bake the egg muffins for 15-17 minutes, or until they have set completely. Let them cool for a few minutes, then remove them from the muffin tins. Sprinkle fresh chopped parsley over the top if you'd like.
Customize the Recipe
I like adding hashbrowns, bacon and cheese to these egg muffins, but you can switch them out for your favorite ingredients. Just think of whatever you like in an omelette, and it will taste great in these! A great option would be sauteing some onion and bell peppers and adding them in. Just make sure to not add too many ingredients, you don't want to overflow the muffin tins!
You can also take out the cheese and replace the butter with margarine if you want to make this recipe dairy-free.
If you try out these hashbrown bacon and egg muffins or any of my other recipes, I’d LOVE to hear about it. You can leave a comment below the recipe. If you post a picture on Instagram, be sure to tag me! Getting any feedback on my recipes is both rewarding AND helpful as I write and edit recipes in the future.
Now get baking, and enjoy!
Easy Hashbrown Bacon and Egg Muffins
Print Pin RateIngredients
- 10 oz frozen shredded hashbrowns (thawed)*
- 3 tablespoon unsalted butter, melted**
- 1 teaspoon fine sea salt
- 12 large eggs
- ¼ cup whole milk
- 1 teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 10 slices of cooked bacon (broken into pieces)
- 1 cup shredded cheese
- chopped parsley (optional)
Instructions
- Preheat the oven to 400° F. Spray a regular-sized muffin tin with cooking spray and set it aside.
- In a small bowl, mix together the melted unsalted butter (3 Tbsp) and fine sea salt (1 tsp). Then add the thawed hashbrowns (10 oz) and mix until the hashbrowns are evenly coated.
- Evenly distribute the hashbrowns into each of the muffin tins. Bake the hashbrowns for 10 minutes, and then remove them from the oven. Decrease the oven temperature to 375° F.
- While the hashbrowns are baking, whisk together the eggs (12), milk (¼ cup), salt (1 tsp), and black pepper (¼ tsp) in a large bowl. Set aside.
- When the hashbrowns are done baking (remember to decrease the oven temperature to 375° F), evenly distribute the bacon pieces and cheese in each of the muffin tins on top of the hashbrowns. Then pour the egg mixture into each of the muffin tins, filling them almost to the brim.
- Bake the egg muffins for 15-17 minutes, or until they aren't wobbly. Allow them to cool for a few minutes, then remove them from the muffin tin. Sprinkle fresh chopped parsley over the top (optional). Enjoy!
Anonymous says
The perfect breakfast for my kids! It’s a struggle to get them eating protein and they loved these. Will definitely make again