Start your day off right with these irresistible Ham Egg and Cheese Hash Brown Breakfast Muffins! Bursting with flavor and packed with hearty ingredients, these delightful muffins combine the classic breakfast trio of ham, eggs, and cheese, all nestled in a crispy hash brown crust. Perfect for busy mornings or a leisurely brunch, this recipe not only delivers on taste but also makes breakfast fun and portable. Whether you’re feeding a crowd or meal-prepping for the week ahead, these muffins are sure to become a breakfast staple in your home. Ready to transform your mornings? Let’s dive into the recipe!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 cups frozen hash browns
- 1 cup diced ham
- 1 cup shredded cheese
- 6 large eggs
- 1/2 cup milk
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and thoroughly grease a 12-cup muffin tin with cooking spray or butter to prevent sticking.
- Thaw the frozen hash browns at room temperature for about 10 minutes. Pat the hash browns dry with paper towels to remove excess moisture, which helps achieve a crispier texture.
- In a large mixing bowl, combine the dried hash browns, diced ham, and shredded cheese. Mix well to distribute ingredients evenly.
- Press the hash brown mixture firmly into each muffin cup, creating a compact base that covers the bottom and sides of each cup. Ensure the layer is even and reaches about 2/3 up the sides of each cup.
- Bake the hash brown base for 15 minutes until the edges start to turn golden brown and crispy.
- While the hash brown bases are pre-baking, whisk together the eggs, milk, salt, and pepper in a separate bowl until well combined and slightly frothy.
- Remove the muffin tin from the oven and carefully pour the egg mixture into each hash brown cup, filling each about 3/4 full.
- Return the muffin tin to the oven and bake for an additional 15-18 minutes, or until the eggs are set and the tops are lightly golden.
- Remove from the oven and let the muffins cool in the tin for 5 minutes. This helps them set and makes removal easier.
- Carefully run a knife around the edges of each muffin to loosen, then gently remove them from the tin using a small spatula.
- Serve warm and enjoy immediately. These muffins can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave.
Tips
- Choose the Right Hash Browns: For the best texture, opt for shredded frozen hash browns rather than diced. This will give you a more cohesive and crispy base for your muffins.
- Dry Your Hash Browns: After thawing, make sure to pat the hash browns dry with paper towels. Removing excess moisture is key to achieving that perfect crispy texture.
- Grease Your Muffin Tin Well: To prevent sticking, be generous with your cooking spray or butter. This will ensure your muffins come out easily without falling apart.
- Don’t Overfill: When pouring in the egg mixture, fill each muffin cup about 3/4 full. This allows room for the eggs to expand while baking without overflowing.
- Cool Before Serving: Let the muffins cool in the tin for a few minutes before removing them. This helps them set and makes it easier to take them out without breaking.
- Make Ahead: These muffins can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave for a quick and delicious breakfast on the go!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 15g
Protein: 15g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 170mg
