Description
Hash Brown Egg Muffins are a delightful blend of crispy hash browns and fluffy eggs, perfect for breakfast or brunch.
Ingredients
Scale
- 2 cups shredded potatoes (approximately 450 grams)
- 6 large eggs
- 1 cup shredded cheddar cheese (about 100 grams)
- 1/4 cup chopped green onions
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
- 2 tablespoons olive oil (for greasing the muffin tin)
Instructions
- Preheat your oven to 400°F (200°C).
- Grease a standard 12-cup muffin tin with olive oil.
- In a large bowl, combine the shredded potatoes with salt and pepper.
- Press the seasoned shredded potatoes into the bottom and up the sides of each muffin cup.
- Bake for about 20-25 minutes until golden brown and crispy.
- In a mixing bowl, crack the eggs and add green onions, cheddar cheese, salt, and pepper. Whisk together.
- Pour the egg mixture into each hash brown cup, filling them about three-quarters full.
- Bake for an additional 15-20 minutes until the egg is set and tops are lightly golden.
- Let cool for a few minutes, then remove from the tin.
- Serve warm, optionally with salsa or avocado.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave for 30-60 seconds or in the oven at 350°F (175°C).
- For longer storage, freeze in a single layer and then transfer to a freezer bag for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg
Keywords: Hash Brown Egg Muffins, breakfast muffins, egg muffins, brunch recipes