Hash Brown Egg Muffins
For me, those comforting, delicious warm dishes always hit the sweet spot. If you’re like me and love the idea of a breakfast that’s both wholesome and easy to have on the go, then hash brown egg muffins are about to become your new best friend.
These mini meal prep breakfast muffins capture all the goodness of your favorite hash brown casserole, just in a handy bite-sized form. They’re high-protein, meal prep-friendly, and perfect for mornings when you are in need of grabbing something quick yet satisfying.
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What Makes These Hash Brown Egg Muffins So Special?
These muffins combine eggs, cottage cheese, and cheese with hash browns to give you a protein-rich breakfast. They are a great option for muscle fuel or keeping you full until lunch. The good thing is that you can make a batch ahead of time, store it in the fridge, and enjoy a quick warm-up for several mornings. There is no more reason to skip breakfast when things get hectic!
Trust me, every bite of these muffins gives you that crispy hash brown edge, with a soft, fluffy egg center that’s comfort food at its best. Plus, they’re kid-approved and easy to customize. Feel free to use pantry staples you probably already have, plus a couple of versatile fresh ingredients.
Recipe Tips
Use thawed and patted-dry hash browns to avoid sogginess. Press them in tight so they hold together during baking.
Customize your muffins with favorite mix-ins like cooked sausage, diced peppers, or fresh herbs.
Let muffins cool before storing; they reheat well in the microwave for about 30 seconds.
These muffins are freezer-friendly, perfect for stocking up and enjoying all week long.
Ingredient Swaps:
- If you are out of cottage cheese, Greek yogurt, or cream cheese works as a creamy substitute.
- To make it dairy-free, you can always use vegan cheese and omit cottage cheese or use plant-based yogurt.
- Try a vegan egg replacer for a plant-based version.
- For added veggies, spinach, mushrooms, or zucchini all blend beautifully in the mix.
Kid Friendly Option: Make them extra cheesy with Colby Jack, swap sausage for bacon, or keep it simple with just eggs + cheese. Serve with ketchup for dipping.
Meal Prep and Storage Tips: Busy mornings are so much easier with these breakfast muffins. Why not bake a whole batch ahead, cool them completely, and then store them in an airtight container in the fridge for up to 5 days? For longer storage, freeze and thaw them overnight in the fridge. When you’re ready, reheat in the microwave or oven for a quick, protein-packed breakfast that feels like a treat.
Troubleshooting:
- Muffins can sometimes be too watery. Check to see that the cottage cheese isn’t too wet. Another tip is to dry your hash browns well before pressing them into the pan.
- Muffins can also fall apart, which is why you should press hash browns firmly as a crust. And make sure not to overfill the cups with egg mixture.
- To avoid having undercooked eggs, bake the muffins a little longer and test them with a toothpick before pulling them out.
Frequently Asked Questions
Can I use fresh potatoes instead of frozen hash browns?
Absolutely! Just grate and dry them well, then use exactly as you would frozen.
Can I prepare these the night before?
Definitely! They reheat well, so prepping overnight or on weekends is a great way to save time.
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Hash Brown Egg Muffins
Ingredients
- 3 cups frozen shredded hash browns
- 8 large eggs
- 1 cup cottage cheese Good Culture
- 1 cup shredded cheddar cheese
- ½ cup diced turkey sausage or bacon crumbles
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt + pepper to taste
Instructions
- Preheat oven to 375°F and grease a 12-cup muffin tin.
- Whisk eggs, cottage cheese, seasonings, sausage, and cheddar.
- Add in frozen hash browns and mix together.
- Pour mixture into muffin cups. Bake 20–22 minutes until set.
- Cool slightly before removing.
Nutrition
Give These Hash Brown Egg Muffins a Try!
If you love the idea of mornings made easy, these hash brown egg muffins are a must-make. They bring that irresistible comfort of a mini hash brown casserole with the convenience of grab-and-go portability. Perfect for busy weekdays, weekend meal prep, or even a quick brunch treat.
Ready to start your week right? Make a batch of these high-protein egg muffins and have a satisfying breakfast waiting in the fridge every morning. And if you want more healthy breakfast meal prep recipes, make sure to subscribe to my Weekly Stack for new ideas delivered right to your inbox.
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I’m so glad I found these! They are packed with protein and toddler approved! Prepping these made my mornings quick and easy. Will be making these weekly!
I’m always on the lookout for easy & healthy meal prep ideas. These were not only delicious, but were enjoyed by my picky husband as well. I loved the idea of adding hashbrowns to help make it more filling.