Breakfast Egg Muffins With Hashbrowns Recipe
These Breakfast Egg Muffins With Hashbrowns bring together golden potatoes, fluffy eggs, sausage, and cheese in every bite.
Equipment
- 12-cup standard muffin tin
- Mixing bowls (one medium, one large)
- Box grater or food processor (for shredding potatoes)
- Clean kitchen towel or cheesecloth
- Whisk
- Measuring cups and spoons.
- Non-stick cooking spray or brush for oil
- Spoon or small cup for pressing hashbrowns into tin
- Oven mitts
Ingredients
For the Hashbrown Base:
- 4 cups raw potatoes peeled and shredded (about 4 medium potatoes)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Egg Filling:
- 8 large eggs
- 1/3 cup whole milk
- 1 cup shredded cheddar cheese
- 1/2 cup finely diced red bell pepper
- 1/3 cup finely chopped onion
- 1/2 cup cooked and crumbled breakfast sausage or cooked bacon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1 tablespoon chopped fresh parsley optional
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with cooking spray or brush it with oil.
Step 2: Prepare the Potatoes
- Place the shredded potatoes in a clean kitchen towel and squeeze out as much moisture as possible. This step is very important. Removing excess water helps the hashbrowns become crispy instead of soggy.
- Transfer the potatoes to a bowl. Add olive oil, salt, and black pepper. Mix well.
Step 3: Form the Hashbrown Cups
- Divide the potato mixture evenly among the 12 muffin cups. Press the potatoes firmly into the bottom and up the sides to create little nests.
- Bake for 20 minutes or until the edges are golden brown and slightly crispy.
Step 4: Prepare the Egg Mixture
- While the hashbrowns are baking, whisk the eggs and milk in a large bowl until smooth. Add shredded cheddar cheese, diced bell pepper, chopped onion, cooked sausage, salt, black pepper, and paprika. Mix gently to combine.
Step 5: Fill the Cups
- Remove the muffin tin from the oven. Reduce the oven temperature to 375°F (190°C). Carefully pour the egg mixture into each hashbrown cup, filling about three-quarters full.
Step 6: Bake Again
- Return the pan to the oven and bake for 15 minutes, or until the eggs are set in the center.
Step 7: Cool and Remove
- Allow the muffins to cool for 5 minutes. Run a knife gently around the edges and lift them out carefully.
- Serve warm and enjoy every crispy, fluffy bite.
Notes
- Always squeeze the potatoes very well.
- Do not overfill the cups with egg mixture.
- Let them cool slightly before removing.
- Use freshly shredded cheese for better melting.