Hash Brown Breakfast Muffins
Hash Brown Breakfast Muffins are mini breakfast bites with a golden potato crust and cheesy egg filling packed with bacon and bell peppers. Perfect for meal prep, busy mornings, or feeding a crowd, these muffins are both convenient and delicious.
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.