Imagine this: all your favorite breakfast flavors—crispy hash browns, fluffy eggs, smoky bacon, and melty cheese—packed into one bite-sized, on-the-go treat. Sounds amazing, right? These Breakfast Muffins with a Hash Brown Crust are perfect for busy mornings, weekend brunches, or meal prepping for the week. They’re easy to make, loaded with flavor, and sure to impress even the pickiest eaters.
Whether you’re feeding a crowd or just looking for a quick breakfast solution, these muffins are a total win. Let’s jump into the recipe!
At a Glance
Time Commitment
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: Around 40–45 minutes
Servings
The recipe makes 24 muffins—great for a group or to stock up for the week. Need fewer? Cut the recipe in half. Making extra? No problem—just bake in batches.
Skill Level
Super simple! You don’t need to be a pro chef to nail this recipe.
What You’ll Need
- Two 12-cup muffin tins (or work in batches)
- Non-stick baking spray
- A mixing bowl
- Measuring tools
- A spatula or butter knife to get those muffins out of the tin
No muffin tins? No worries! Use ramekins or silicone baking cups instead.
Make-Ahead Tip
These muffins stay fresh in the fridge for up to 3 days or the freezer for a whole month. Microwave or bake them to reheat when you’re ready to enjoy.
Ingredients
Hash Brown Crust
- 20 oz bag of shredded hash browns (frozen, thawed, and squeezed dry)
- 1 large egg
- ⅓ cup shredded Mexican blend cheese (or cheddar)
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp dried parsley
- 3 garlic cloves, minced
- ¼ tsp smoked paprika
- 1 tbsp olive oil
No Mexican blend cheese? Swap it with sharp cheddar or Monterey Jack.
Egg Mixture
- 12 large eggs
- ½ cup milk (regular or plant-based)
- 1 cup shredded cheese (Mexican blend works well!)
- 12 slices of bacon, crispy and chopped
- ¾ tsp salt
- ½ tsp black pepper
- 1½ tsp dried parsley
Vegetarian Option: Skip the bacon and toss in some sautéed bell peppers or spinach.
How to Make It
1. Prep the Hash Brown Crust
Start by preheating your oven to 400°F. Spray your muffin tins with non-stick spray to keep things easy later.
Now, grab a big bowl and mix the hash browns, egg, cheese, olive oil, garlic, parsley, paprika, salt, and pepper. Divide this mixture evenly into the muffin tin cups and press it down firmly to make a nice crust. A flat-bottomed spoon works great for this!
Bake the crusts for 10–15 minutes until the edges are golden. Don’t worry—they’ll crisp up more during the next baking step.
Pro Tip: Make sure your hash browns are super dry before mixing to avoid soggy crusts.
2. Whisk the Egg Mixture
While the crust bakes, whisk together the eggs, milk, salt, pepper, and parsley. Stir in the shredded cheese and bacon.
When the crusts are ready, take them out of the oven and pour the egg mixture into each muffin cup. Fill them about three-fourths full, so they don’t spill over during baking.
3. Bake Until Perfect
Pop the muffins back in the oven and bake for 10–15 minutes, or until the eggs are set and slightly puffy. Check with a toothpick—it should come out clean.
Let them cool in the tin for five minutes, then gently loosen with a spatula or butter knife. Carefully lift them out.
Want extra crispy crusts? Finish them under the broiler for 1–2 minutes.
Customizations
Make it Your Own:
- Vegetarian: Skip the bacon and add diced veggies like bell peppers or mushrooms.
- Dairy-Free: Use plant-based milk and cheese alternatives.
- Spicy: Toss in some jalapeños or sprinkle red pepper flakes on top.
- Fancy: Swap the bacon for smoked salmon or prosciutto, and garnish with fresh herbs after baking.
Seasonal Ideas:
Use fresh basil or chives in the summer. In the winter, roasted sweet potatoes make a cozy addition.
Serving & Storing
How to Serve:
Serve these warm with a dollop of sour cream or salsa. Pair them with a fruit salad or avocado slices for a complete breakfast.
Leftovers?
- Fridge: Keep them in an airtight container for up to 3 days.
- Freezer: Wrap individually and freeze for up to a month.
Reheating:
- From frozen: Microwave for 2 minutes or bake at 350°F for 10–12 minutes.
- From the fridge: Microwave for about a minute.
And there you have it—delicious, crispy, cheesy breakfast muffins that are as versatile as they are tasty. Try them out, and don’t be surprised if they become a new favorite. Enjoy!
PrintBreakfast Muffins with a Hash Brown Crust
These Breakfast Muffins with a Hash Brown Crust are a delicious, all-in-one breakfast option featuring crispy hash browns, fluffy eggs, smoky bacon, and melty cheese. Perfect for busy mornings, meal prep, or brunch gatherings, they’re easy to make and packed with flavor!
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 40–45 minutes
- Yield: 24 muffins 1x
- Category: Breakfast
- Cuisine: American
Ingredients
For the Hash Brown Crust:
- 1 (20 oz) bag shredded hash browns (thawed and strained)
- 1 large egg
- ⅓ cup shredded Mexican blend cheese
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp dried parsley
- 3 cloves garlic, minced
- ¼ tsp smoked paprika
- 1 tbsp olive oil
For the Egg Mixture:
- 12 large eggs
- ½ cup milk
- 1 cup shredded Mexican blend cheese
- 12 slices crispy bacon (cut into bite-sized pieces)
- ¾ tsp salt
- ½ tsp black pepper
- 1½ tsp dried parsley
Instructions
Step 1: Prepare the Hash Brown Crust
- Preheat your oven to 400°F and spray two muffin tins generously with non-stick spray.
- In a large bowl, combine the hash browns, egg, cheese, olive oil, garlic, parsley, smoked paprika, salt, and pepper. Mix well.
- Divide the mixture evenly among the muffin cups and press down firmly to create a crust. Bake for 10–15 minutes, or until lightly golden and crisp.
Step 2: Make the Egg Mixture
- While the crust bakes, whisk together the eggs, milk, salt, pepper, and parsley in a large bowl. Stir in the cheese and bacon pieces.
Step 3: Assemble and Bake
- Once the crust is ready, pour the egg mixture evenly over each crust (about three-fourths full). Be careful not to overfill.
- Return to the oven and bake for another 10–15 minutes, or until the eggs are set and slightly puffed.
Step 4: Cool and Serve
- Let muffins cool in the tin for about five minutes before carefully removing them with a silicone spatula or butter knife. Serve warm or at room temperature.
Notes
Serving Suggestions:
- Pair with fresh fruit or avocado slices for a complete breakfast.
- Add a dollop of sour cream or salsa on top for extra flavor.
Tips & Tricks:
- Press hash browns firmly into the muffin tin to ensure a sturdy crust.
- For crispier edges, broil for an additional minute after baking.
- Avoid overfilling with egg mixture to prevent spillage.
Storage & Reheating:
- Store in an airtight container in the fridge for up to three days. Freeze individually wrapped muffins for up to one month.
- To reheat: Microwave refrigerated muffins for one minute or frozen muffins for two minutes. Alternatively, bake at 350°F until warmed through.
