Easy Breakfast Muffins with a Hash Brown Crust

These egg muffins with a hashbrown crust are the perfect make ahead breakfast! Just fill them with bacon or sausage, bake, and pop in the freezer and reheat during the week. So easy! Want to make a low carb version that works for Keto or Whole 30? Simply take out the hash brown crust!

If you like an all-american breakfast of eggs, bacon, and hash browns, then you’re going to love these easy egg breakfast muffins with a hash brown crust! They’re great for a quick breakfast or to feed a large group at brunch! And simple enough that you can make them ahead and eat them all week long!



Hash brown egg cups stacked on top of each other

Easy Breakfast Muffins with a Hash Brown Crust

I’ll be honest, I hate making breakfast. I love eating breakfast, but I hate making it. It just seems like it gets in the way of starting your day. I’d much rather sleep in for a few more minutes and have a breakfast I can just pop in the microwave (like these bacon and egg breakfast rolls ) and eat on my way to doing bigger and better things.





These breakfast egg muffins are just that. Make them once on Sunday and eat them all week long. And they’re good enough that I don’t even get sick of eating them, which seems to happen with food for me a lot when I eat it over and over again.

They’re also one of my go-to recipes anytime I’m hosting a brunch. These and this sausage and egg breakfast casserole .



And a baby shower and let’s be realistic, anytime I can get away with making them. Because who wouldn’t love hash brown muffin cups for breakfast!

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These breakfast hash brown cups are so easy to make.

How to Make These Breakfast Egg Muffins

I told you these are really simple to make, and I promise it’s true! Get all of your ingredients together first. I can’t even begin to tell you how many times I’ve gotten 3/4 of the way through a recipe only to realize I’m missing a key ingredient, one of the only ones you can’t find a substitute for.

I used Simply Potatoes hash brown potatoes in my recipe, but you could really use any as long as they’re fresh and not frozen. If they’re frozen, just make sure to thaw and strain them first or the mixture will be too wet.

These bacon and egg breakfast muffins with a hash brown crust from playpartyplan.com are a great quick and easy breakfast recipe that you can make at the beginning of the week and heat up and eat all day long! Also perfect brunch recipe or food for a baby shower!

Make Your Hash Brown Crusts

Once you have all of your ingredients, make your hash brown potato mixture. This will be your crust. Spray a muffin tin with a non-stick baking spray then press the potato mixture into the bottom of the muffin tip cups to form a hash brown crust.

Pop those babies in the oven for a few minutes to let them crisp up slightly.

These bacon and egg breakfast muffins with a hash brown crust from playpartyplan.com are a great quick and easy breakfast recipe that you can make at the beginning of the week and heat up and eat all day long! Also perfect brunch recipe or food for a baby shower!

Make Your Egg Muffins

While the hash brown crust is baking, mix up your egg mixture. After the hash browns have cooked for a few minutes, top with the egg mixture and cook again. You can just cook it all together once, but the bottom won’t get as crispy. Cook until the egg is throughly cooked and puffs up like so.

These bacon and egg breakfast muffins with a hash brown crust from playpartyplan.com are a great quick and easy breakfast recipe that you can make at the beginning of the week and heat up and eat all day long! Also perfect brunch recipe or food for a baby shower!

These bacon and egg breakfast muffins with a hash brown crust from playpartyplan.com are a great quick and easy breakfast recipe that you can make at the beginning of the week and heat up and eat all day long! Also perfect brunch recipe or food for a baby shower!

The easiest breakfast egg muffins ever!

And that’s it, the perfect individual sized brunch casserole to impress your guests at baby showers , bridal showers, or whatever occasion you may eat brunch at. Or breakfast. Or dinner if breakfast for dinner is your kind of thing. It’s not mine unless waffles with ice cream are involved and then I’m all in. You can watch the video below to see how quick they’re made!

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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! These breakfast hash brown cups are so easy to make. Prep: 10 minutes Cook: 30 minutes Total: 40 minutes Serves24

Ingredients

For the hash brown crust:

  • 1 20 oz shredded hash browns (or frozen, thawed and strained)
  • 1 egg
  • 1/3 cup shredded Mexican blend cheese
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp dried parsley
  • 3 cloves minced garlic
  • 1/4 tsp smoked paprika
  • 1 Tsp olive oil

For the egg mixture:

  • 12 eggs
  • 1/2 cup milk
  • 1 cup shredded Mexican blend (or your other favorite) cheese
  • 12 slices crispy bacon cut up into bite-size pieces
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 tsp dried parsley

Instructions

  • Preheat oven to 400 degrees.
  • Spray two 12 cup muffin tins with non-stick baking spray.

For the hash brown crust:

  • 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.
  • 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.
  • Bake hash brown crust in the preheated oven for 10-15 minutes or until it gets slightly browned and crispy.

For Egg Mixture:

  • While crust is cooking, mix eggs, milk, cheese, salt, pepper, parsley, and bacon in a large bowl.
  • 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.
  • Bake in the oven for another 10-15 minutes or until eggs are fully cooked.
  • 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.
  • Serve hot or at room temperature.

Nutrition Info

Serving: 3g, Calories: 128kcal, Carbohydrates: 5g, Protein: 6g, Fat: 8g, Saturated Fat: 3g, Cholesterol: 102mg, Sodium: 279mg, Potassium: 137mg, Vitamin A: 190IU, Vitamin C: 2.2mg, Calcium: 64mg, Iron: 0.7mg

Nutritional Disclaimer

Author: Britni Vigil Course:Breakfast Cuisine:American Did You Make This?Tag @PlayPartyPlan on Facebook and Instagram and hashtag it #playpartyplan so I can see your creations!

More Easy Breakfast Recipes

Don’t forget to pin these breakfast muffins for later!

These egg muffins with a hashbrown crust are the perfect make ahead breakfast! Just fill them with bacon or sausage, bake, and pop in the freezer and reheat during the week. So easy! Want to make a low carb version that works for Keto or Whole 30? Simply take out the hash brown crust!

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The best egg and hashbrowns breakfast muffins! Perfect for kids or adults and so easy to make