Delicious Breakfast Muffins: Fuel Your Mornings with Flavor
These breakfast muffins are hearty, customizable, and perfect for meal prep, making your mornings easier and tastier.
Equipment
- Muffin tin
- - Mixing bowl
- Whisk
Ingredients
For the Muffins
- 2 cups Shredded Hash Browns Freshly shredded potatoes can be used instead.
- 1.5 cups Cheese Cheddar is a great choice, feel free to experiment.
- 6 large Eggs Consider adding milk for extra moisture.
- 1/4 cup Milk Optional, can use a non-dairy alternative.
- 1 cup Cooked Bacon Bits Can substitute with cooked sausage or skip for vegetarian option.
- Seasonings (Salt, Pepper, Onion, etc.) Adjust according to your taste.
- Cooking Spray or Butter A must for preventing sticking.
Optional Add-ins
- Fresh Vegetables Toss in your favorite veggies like bell peppers or spinach.
- Fresh Herbs Herbs such as chives or parsley can elevate the flavors.
- Spicy Elements Diced jalapeños can give a spicy kick.
Instructions
Directions
- Preheat your oven to 450°F.
- Thaw and pat dry your hash browns to eliminate moisture.
- Combine the hash browns in a large bowl with 1/2 cup of cheese, salt, and pepper.
- Grease a 12-cup muffin tin generously with cooking spray or butter.
- Divide the hash brown mixture evenly among the muffin cups, packing them tightly.
- Bake for 20 minutes until the edges are golden brown and crispy.
- Lower the oven temperature to 350°F.
- Whisk eggs with milk in a separate bowl, then stir in the remaining cheese, bacon bits, and seasonings.
- Pour the egg mixture evenly into the hash brown nests and sprinkle a little extra cheese on top.
- Bake for another 20-25 minutes until the centers are set.
- Cool for a few minutes before gently removing from the muffin tin.
- Serve warm and enjoy!
Notes
Top with fresh avocado slices for an extra creamy touch.