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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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 24
Calories: 128 kcal
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 400 degrees.
  2. Spray two 12 cup muffin tins with non-stick baking spray.
For the hash brown crust:
    Cup of Yum
  1. 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.
  2. 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.
  3. Bake hash brown crust in the preheated oven for 10-15 minutes or until it gets slightly browned and crispy.
For Egg Mixture:
  1. While crust is cooking, mix eggs, milk, cheese, salt, pepper, parsley, and bacon in a large bowl.
  2. 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.
  3. Bake in the oven for another 10-15 minutes or until eggs are fully cooked.
  4. 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.
  5. Serve hot or at room temperature.

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 Information

Serving 3g Calories 128kcal (6%) Carbohydrates 5g (2%) Protein 7g (14%) Fat 9g (14%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 102mg (34%) Sodium 279mg (12%) Potassium 140mg (4%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 193IU (4%) Vitamin C 2mg (2%) Calcium 64mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 128

% Daily Value*

Serving 3g
Calories 128kcal 6%
Carbohydrates 5g 2%
Protein 7g 14%
Fat 9g 14%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 102mg 34%
Sodium 279mg 12%
Potassium 140mg 3%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 193IU 4%
Vitamin C 2mg 2%
Calcium 64mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.