Easy Breakfast Muffins with Hash Brown Crust
These easy breakfast muffins combine eggs, bacon, and hash browns all in one delicious bite! Make once then eat all week long!
Prep
: 10
Total
: 25 minutes
Ingredients
Hash Brown Crust
- 20 oz Shredded Hash Browns (thawed and strained)
- 1 large Egg
- 0.33 cup Shredded Mexican blend cheese
- 0.5 tsp Salt
- 0.25 tsp Pepper
- 1 tsp Dried Parsley
- 3 cloves Minced Garlic
- 0.25 tsp Smoked Paprika
- 1 tsp Olive oil
Egg Mixture
- 12 large Eggs
- 0.5 cup Milk
- 1 cup Shredded Mexican Blend Cheese Or your other favorite cheese
- 12 slices Crispy Bacon Cut up into bite-size pieces
- 0.75 tsp Salt
- 0.5 tsp Pepper
- 1.5 tsp Dried Parsley
Instructions
Preparation
- Preheat oven to 400 degrees.
- Spray two 12 cup muffin tins with non-stick baking spray.
- Mix entire bag of hash browns with egg, oil, cheese, salt, pepper, minced garlic, paprika, and parsley in a 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.
- 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.
Notes
Enjoy these delicious breakfast muffins!