Ham, Egg, and Cheese Hash Brown Breakfast Muffins Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 32 minutes
- Total Time: 42 minutes
- Yield: 6 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- Preheat and Prepare Muffin Pan: Preheat your oven to 425°F and grease a 6-cup muffin pan to prevent sticking.
- 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.
- 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.
- Lower Oven Temperature: Remove the muffin pan and reduce the oven temperature to 350°F to prepare for baking the egg filling.
- 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.
- 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.
- 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
