Cheesy Hash Brown Egg Muffins Recipe

Ingredients For Cheesy Hash Brown Egg Muffins Recipe

• 3 cups frozen shredded hash browns (thawed & patted dry)

• 1 cup shredded cheddar cheese (or cheese of your choice)

• 6 large eggs

• 1/4 cup milk (optional, for fluffier eggs)

• 1/4 cup chopped green onions (plus more for garnish)

• 1/2 cup cooked bacon or sausage, crumbled (optional)

• Salt & pepper to taste

• Cooking spray or melted butter

Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a muffin tin with non-stick spray or butter.

2. Make the hash brown crust:

   • In a mixing bowl, combine thawed hash browns, a pinch of salt and pepper, and half of the shredded cheese.

   • Press about 2 tablespoons of the mixture into the bottom and slightly up the sides of each muffin cup to form a crust.

   • Bake crusts for 12–15 minutes, or until they begin to turn golden and crispy.

3. Prepare the egg mixture:

   • In another bowl, whisk together eggs, milk (if using), remaining cheese, green onions, and bacon or sausage (if using). Season with salt and pepper.

4. Assemble the muffins:

   • Pour the egg mixture evenly into the pre-baked hash brown cups. Do not overfill.

5. Bake:

   • Bake for another 15–18 minutes, or until eggs are set and tops are slightly golden.

6. Cool and serve:

   • Let them cool in the tin for 5 minutes before removing. Garnish with extra green onions if desired.

Tips:

• Use a silicone muffin pan or paper liners for easier removal.

• Mix in veggies like bell peppers, mushrooms, or spinach for variety.

• These freeze well! Just reheat in the microwave for a quick breakfast.