Hash Brown Crusted Breakfast Muffins
Serves 24
Delicious egg and bacon breakfast muffins with a hash brown crust. Perfect for breakfast or brunch!
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
For the hash brown crust
  1. 1 20 oz shredded hash browns (or frozen, thawed and strained)
  2. 1 egg
  3. 1/3 cup shredded Mexican blend cheese
  4. 1/2 tsp salt
  5. 1/4 tsp pepper
  6. 1 tsp dried parsley
  7. 3 cloves minced garlic
  8. 1/4 tsp smoked paprika
  9. 1 Tsp olive oi
For the egg mixture
  1. 12 eggs
  2. 1/2 cup milk
  3. 1 cup shredded Mexican blend (or your other favorite) cheese
  4. 12 slices pepperoni cut up into bite-size pieces
  5. 3/4 tsp salt
  6. 1/2 tsp pepper
  7. 1 1/2 tsp dried parsley
Instructions
  1. Preheat oven to 400 degrees.
  2. Spray two 12 cup muffin tins with non-stick baking spray.
For the hash brown crust
  1. Mix entire bag of hash browns with egg, oil, cheese, salt, pepper, minced garlic, paprika, and parsley in large bowl until seasonings are well combined.
  2. Split hash brown mixture evenly among the 24 baking cups then pat it down with the back of a cup or other round container that fits into the muffin tins.
  3. Bake hash brown crust in the preheated oven for 10-15 minutes or until it gets slightly browned and crispy.
For Egg Mixture
  1. While crust is cooking, mix eggs, milk, cheese, salt, pepper, parsley, and pepperoni in a large bowl.
  2. Once hash brown crust is slightly browned, split the egg mixture evenly on top of the hash browns in the muffin tins, filling to about 3/4 full.
  3. Bake in the oven for another 10-15 minutes or until eggs are fully cooked.
  4. Remove from oven and let cool for a few minutes before removing from the muffin tins by sliding a silicone spatula around the outside of the cups.
Notes
  1. Serve hot or room temperature!
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