Ham, Egg, and Cheese Hash Brown Breakfast Muffins Recipe

Introduction

Start your day with these delicious Ham Egg and Cheese Hash Brown Breakfast Muffins. Crispy hash brown cups filled with a savory mix of eggs, ham, and sharp cheddar make for a satisfying and easy-to-make breakfast. Perfect for a busy morning or a weekend treat.

Ingredients

• 2 1/2 cups frozen hash browns, thawed or refrigerated
• Salt, to taste
• 5 eggs
• 2 tablespoons heavy whipping cream
• 1 cup shredded sharp Cheddar cheese
• 1/4 pound ham, diced
• 1 teaspoon garlic powder
• Fresh cracked black pepper, to taste

Instructions

1. Step 1: Preheat the oven to 425°F (220°C) and grease a 6-cup muffin pan well.
2. Step 2: Divide the hash browns evenly among the muffin cups. Press them firmly to form a cup shape along the bottom and up the sides, using about 1/4 to 1/3 cup per cup. Season with salt.
3. Step 3: Bake the hash brown cups for 15–17 minutes, until they start to turn golden and crispy.
4. Step 4: Remove the pan from the oven and lower the temperature to 350°F (175°C).
5. Step 5: In a mixing bowl, whisk together the eggs, heavy cream, garlic powder, salt, and black pepper until fully combined and smooth.
6. Step 6: Stir in the shredded cheddar cheese and diced ham.
7. Step 7: Spoon the egg mixture into each crispy hash brown cup, filling nearly to the top.
8. Step 8: Bake at 350°F (175°C) for 15–18 minutes, until the eggs are set and lightly golden on top.

Tips & Variations

• For extra flavor, add chopped green onions or fresh herbs like parsley to the egg mixture.
• Try swapping ham with cooked bacon or sausage for a different protein option.
• Use pepper jack cheese for a spicy twist.
• If you prefer softer hash browns, reduce the initial bake time by a few minutes.

Storage

Store leftover muffins in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 30–60 seconds or in a preheated oven at 350°F (175°C) until warmed through. These also freeze well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh hash browns instead of frozen?

Yes, fresh shredded potatoes work well. Just be sure to squeeze out excess moisture before pressing them into the muffin cups to ensure they crisp up nicely.

Can I make these muffins ahead of time?

Absolutely. Prepare them the night before and refrigerate them overnight. You can then bake them in the morning, adding a few extra minutes to the baking time if they are cold from the fridge.

Ham, Egg, and Cheese Hash Brown Breakfast Muffins Recipe

Print Recipe

★★★★★

4.6 from 143 reviews

These Ham Egg and Cheese Hash Brown Breakfast Muffins are a delicious and hearty morning treat, combining crispy hash brown cups filled with a savory mixture of eggs, sharp Cheddar cheese, and diced ham. Perfectly baked to golden perfection, they are great for meal prep or a quick breakfast on the go.

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 32 minutes
• Total Time: 42 minutes
• Yield: 6 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Hash Brown Cups

• 2 1/2 cups frozen hash browns (thawed) or refrigerated
• Salt, to taste

Egg Filling

• 5 eggs
• 2 Tbsp heavy whipping cream
• 1 cup shredded sharp Cheddar cheese
• 1/4 lb diced ham
• 1 tsp garlic powder
• Salt, to taste
• Fresh cracked black pepper, to taste

Instructions

1. Preheat and Prepare Muffin Pan: Preheat your oven to 425°F and grease a 6-cup muffin pan to prevent sticking.
2. Form Hash Brown Cups: Divide the thawed hash browns evenly among the muffin cups, pressing them into the bottom and slightly up the sides to form a cup shape. Each portion should be about 1/4 to 1/3 cup. Season lightly with salt.
3. Pre-bake Hash Browns: Place the muffin pan in the oven and bake the hash browns for 15-17 minutes until they start to turn crispy and golden brown on the edges.
4. Lower Oven Temperature: Remove the muffin pan and reduce the oven temperature to 350°F to prepare for baking the egg filling.
5. Mix Egg Filling: In a mixing bowl, whisk together the eggs, heavy cream, salt, garlic powder, and freshly cracked pepper until smooth. Stir in the shredded sharp Cheddar and diced ham until evenly combined.
6. Fill Hash Brown Cups: Spoon the egg mixture into each hash brown cup, filling almost to the top but leaving a small space to prevent overflow during baking.
7. Bake Fully: Return the muffin pan to the oven and bake for 15-18 minutes until the egg mixture is fully set and lightly golden on top.

Notes

• Use thawed frozen hash browns or refrigerated fresh hash browns for best texture.
• Make sure to grease the muffin pan well to ensure easy removal of muffins.
• Feel free to substitute ham with cooked bacon or sausage if preferred.
• These muffins can be stored in the fridge for up to 4 days and reheated well.
• For a lower-fat version, use reduced-fat cheese and substitute heavy cream with milk.

Keywords: breakfast muffins, hash brown muffins, ham egg cheese muffins, easy breakfast, make ahead breakfast