Potato Breakfast Muffins
Potato Breakfast Muffins are fast, easy and tasty! A crust of frozen hash browns, with cheese, bacon, ham or sausage and any vegetables you desire!
Ingredients
Hash Brown Crust
- 2 cups hash browns, frozen
- 1 large egg
- 1 tablespoon olive or another vegetable oil
- 1 cup cheese, shredded
- ½ teaspoon salt
- ½ teaspoon pepper
Eggs
- ½ cup cheese, shredded, divided more or less to taste
- ¼ cup bacon, ham or sausage, cooked and crumbled
- 6 large eggs
- 2 tablespoons onion, diced
- 2 tablespoons peppers, any color, diced
- ½ cup 2% milk or cream
- cooking spray
Instructions
- Preheat your oven to 400 degrees. Prepare a 12 cup muffin pan with cooking spray and set aside.
- In a large sized bowl beat 1 egg. Next add hash browns, olive oil, 1 cup shredded cheese and ½ teaspoon of salt and of pepper. Stir until blended.
- Divide mixture as equally as possible into each muffin cup. Try to fill each cup as evenly as possible. Press potato mixture down as much as you can.
- Bake for about 15 minutes or until potatoes start to crisp up. Remove hash browns from your oven and set aside on your stove top. Leave your oven on.
- While the hash browns are baking, combine eggs and milk or cream in a large bowl.
- Add a pinch of cheese to each muffin cup, on top of your baked hash browns.
- Next add a pinch of cooked bacon, ham or sausage, peppers and onions, on top of the cheese.
- Pour your egg mixture evenly into each muffin cup. Sprinkle with salt and pepper if desired.
- Bake for between 10 and 15 more minutes or until eggs are cooked and a toothpick inserted comes out clean. Allow muffins to cool in the tin for about 5 more minutes before serving. Enjoy!