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Breakfast Muffins with a Hash Brown Crust

Breakfast Muffins with a Hash Brown Crust
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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!

Ingredients

Scale

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

  1. Preheat your oven to 400°F and spray two muffin tins generously with non-stick spray.
  2. In a large bowl, combine the hash browns, egg, cheese, olive oil, garlic, parsley, smoked paprika, salt, and pepper. Mix well.
  3. 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

  1. 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

  1. Once the crust is ready, pour the egg mixture evenly over each crust (about three-fourths full). Be careful not to overfill.
  2. 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

  1. 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.

Find it online: https://cakeshungry.com/breakfast-muffins-with-a-hash-brown-crust/