Hash Brown Egg Muffins
These hash brown egg muffins are the ultimate make-ahead breakfast. With a crispy potato crust, fluffy eggs, cottage cheese, and cheese, they’re high in protein, easy to reheat, and kid-friendly.
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SERVINGS: 14
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
Enable step-by-step mode- 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.