These hash brown breakfast muffins are my go-to for busy mornings, weekend brunches, and everything in between.
They’re crispy on the outside, fluffy inside, and bursting with melty cheese, savory bacon, and colorful bell peppers.
Why I Love This Recipe
All-in-one breakfast in handheld form
Kid-friendly and freezer-friendly
Loaded with flavor from bacon, cheese, and peppers
Great way to use shredded hash browns
Perfect for on-the-go mornings or brunch platters
What You’ll Need (Ingredient Highlights)
Shredded Hash Browns – I use a 20 oz. bag of refrigerated Simply Potatoes for convenience and great texture.
Cheese (Fiesta Blend) – A melty combo of cheeses that adds creaminess and color.
Bacon – Crispy, savory, and adds richness to every bite.
Eggs – 9 extra-large eggs make the base of the custard layer.
Bell Peppers – Red and orange peppers brighten both the flavor and look.
Milk or Cream – Adds creaminess to the egg mixture.
Parsley, Salt, Pepper – For seasoning and a fresh, herby finish.
Pro Tips Before You Start
Press hash brown mixture firmly into muffin tins so the crust holds shape.
Use a nonstick muffin tin or silicone liners for easy removal.
Let muffins cool slightly before removing to avoid crumbling.
Don’t overbake—remove once the egg is just set.
Make a double batch and freeze half for later.
How to Make Hash Brown Breakfast Muffins
Step 1: Preheat the Oven
Preheat your oven to 400°F (204°C).
Spray a 24-cup muffin tin with nonstick cooking spray.
Step 2: Make the Hash Brown Base
In a bowl, combine 1 egg with shredded hash browns, olive oil, 1 cup of cheese, and half of the salt and pepper. Mix well.
Step 3: Form the Crusts
Divide the hash brown mixture evenly among the muffin cups.
Press down firmly to form a base. Sprinkle parsley on top.
Step 4: Bake the Crusts
Bake in the preheated oven for 10–15 minutes, until the hash browns begin to crisp.
Step 5: Cook the Bacon
While the crusts bake, cook the bacon in a skillet until crispy but not burned.
Drain on paper towels and crumble into bite-sized pieces.
Step 6: Prepare the Egg Mixture
In a large bowl, whisk the remaining 8 eggs.
Add in the rest of the cheese, salt, pepper, cooked bacon, diced bell peppers, and milk. Stir to combine.
Step 7: Assemble the Muffins
Pour the egg mixture over the baked hash brown crusts, filling each muffin cup.
Sprinkle with more parsley, salt, and pepper if desired.
Step 8: Bake Until Set
Return the muffin tin to the oven and bake another 10–15 minutes, until the eggs are fully set.
Step 9: Cool and Serve
Let the muffins cool in the pan for 5 minutes before removing.
Serve warm, or let cool completely and store for later.
What to Serve It With
Fresh fruit or a smoothie
A side of toast or English muffin
Avocado slices or guacamole
Hot sauce or ketchup for dipping
Coffee or tea for a full breakfast spread
Variations / Substitutions
Use turkey bacon or plant-based bacon
Swap bell peppers for mushrooms or spinach
Use cheddar, Monterey Jack, or mozzarella in place of Fiesta blend
Add chopped green onions or jalapeños for extra flavor
Make vegetarian by omitting bacon and adding extra veggies
Storage & Leftovers
Store cooled muffins in an airtight container in the fridge up to 4 days
Freeze individually wrapped muffins for up to 2 months
Reheat in the microwave (30–45 seconds) or oven (300°F for 10 mins)
Don’t freeze raw egg mixture—only freeze after baking
Perfect for meal prepping breakfast for the week
FAQs
Can I use frozen hash browns instead of refrigerated?
Yes! Thaw them first and squeeze out excess moisture.
How do I prevent sticking in the muffin tin?
Use a good nonstick pan or line with silicone baking cups. Spray generously.
Can I make these muffins vegetarian?
Absolutely—just leave out the bacon and add more veggies like mushrooms or kale.
Can I make these muffins dairy-free?
Yes—use dairy-free cheese and substitute plant-based milk for cream.
How do I know when the egg is fully set?
The center should no longer jiggle, and a toothpick should come out clean.
Do these muffins reheat well?
They reheat beautifully! Use the oven for best texture or the microwave for speed.
Can I serve these at room temperature?
Yes, they’re great warm or lukewarm—perfect for brunch tables or lunchboxes.
Final Thoughts
These hash brown breakfast muffins are everything I want in a morning bite—savory, cheesy, full of texture, and endlessly customizable.
They’re easy to make, easy to love, and perfect for feeding a crowd or just feeding yourself through the week.
Hash Brown Breakfast Muffins
Ingredients
- 20 oz. bag refrigerated Simply Potatoes shredded hash browns
- 1 tbsp. olive oil
- 1 tsp. sea salt
- 1/2 tsp. ground black pepper
- 2 cups Fiesta blend cheese divided
- 12 oz. bacon cooked and crumbled
- 9 extra-large eggs divided
- 1/2 cup red bell pepper diced
- 1/2 cup orange bell pepper diced
- 1 tbsp. parsley
- 1/2 cup 2% milk or cream
Instructions
- Preheat oven to 400°F. Spray a 24-cup muffin tin with cooking spray.
- In a bowl, mix 1 egg with hash browns, olive oil, 1 cup cheese, half the salt and pepper.
- Divide mixture among muffin cups and press down to form crusts. Sprinkle with parsley.
- Bake 10–15 minutes until crust is crispy.
- Meanwhile, cook bacon until crisp, then crumble.
- In a large bowl, whisk remaining 8 eggs.
- Add remaining cheese, salt, pepper, bacon, bell peppers, and milk.
- See full steps with tips & photos → https://p4pd.org/hash-brown-breakfast-muffins/
Notes
- You can substitute turkey bacon or vegetarian sausage if preferred.
- Make sure to really press the hash brown mixture firmly to create a solid base.
- Store leftovers in the fridge for up to 4 days—reheat in the oven or microwave.
