Description
Easy hash brown breakfast egg muffins filled with turkey bacon, cheese, and colorful vegetables. These are crispy, hearty, and perfect for quick, grab-and-go mornings.
Ingredients
- 3 cups shredded hash brown potatoes (fresh or thawed frozen)
- 1 large egg
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded cheddar cheese
- 8 large eggs
- ½ cup milk
- ½ cup diced red bell pepper
- ½ cup diced orange bell pepper
- ¼ cup diced green onions
- 6 ounces cooked turkey bacon or chicken sausage, crumbled
- 1 cup shredded mozzarella cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped parsley
Instructions
- Preheat oven to 400°F and generously grease a 12-cup muffin tin with oil spray.
- In a bowl, mix hash browns, 1 egg, olive oil, salt, pepper, and cheddar cheese until combined.
- Divide the mixture evenly among the muffin cups. Press the mix firmly into the bottom and up the sides to form crusts.
- Bake the crusts for 12–15 minutes, until the edges show light golden color.
- While crusts bake, whisk together 8 eggs, milk, peppers, onions, turkey bacon, mozzarella, salt, and pepper in a mixing bowl.
- Remove crusts from the oven. Pour the egg mixture evenly into each cup, filling about ¾ full.
- Bake for an additional 12–15 minutes, until eggs are fully set and tops are lightly puffed.
- Let the muffins cool for 5 minutes. Run a spatula around the edges to release them.
- Sprinkle with parsley before you serve.
Notes
- You can use fresh or thawed frozen hash browns for the crust.
- Ensure the egg mixture fills the crusts only about ¾ full to prevent overflow during baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American