Appetizers and Snacks, Breakfast

Hash Brown Breakfast Muffins

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Hash Brown Breakfast Muffins


  • 3 cups frozen hash browns thawed
  • 3 Tbsp heavy whipping cream
  • 5 eggs
  • 1 cup shredded cheddar cheese
  • 4 slices bacon cooked and crumbled
  • salt & pepper to taste


  • Preheat oven to 425°F.
  • Place hash brown potatoes in a medium-size mixing bowl and season with salt and pepper.
  • Grease a 12-cup muffin pan.
  • Divide hash browns equally among the muffin cups and gently press them down in each to form somewhat of a cup at the bottom and slightly up around the sides.
  • Place the muffin pan in the oven and pre-bake the hash browns for 16 to 18 minutes, until the potatoes begin to become a little crispy and golden.
  • Remove from the oven and lower the temperature to 350°F.
  • In the same mixing bowl used for the hash browns, whisk together the eggs and heavy cream until smooth. Mix in shredded cheese and crumbled bacon.
  • Fill each hash brown cup with the egg mixture.
  • Bake for 15-18 minutes, or until eggs are cooked through.
  • Serve and enjoy.