Ham Egg and Cheese Hash Brown Breakfast Muffins Recipe

ham and cheese egg hashbrown muffins in on top on a cookie sheet.

3.75 from 128 votes

Ham Egg and Cheese Hash Brown Breakfast Muffins Recipe

Perfect little breakfast muffins that contain several breakfast staples in one. Starting with a hash brown "basket," they are pre-baked and filled with ham, egg, and cheese mixture. These egg muffins are great on the go or for a weekend breakfast.

Prep Time10

Cook Time35

Total Time45

Course: Breakfast, Brunch, Snack

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 544kcal

Author: Lyuba Brooke

Ingredients

2 1/2 cups hash browns frozen (and thawed) or refrigerated
Salt
5 large eggs
2 Tbsp heavy whipping cream
1 cup shredded sharp Cheddar cheese
1/4 lb ham diced
1 tsp garlic powder
Salt
Fresh cracked black pepper

US Customary - Metric

Instructions

Preheat the oven to 425℉ and grease a 6-cup muffin pan.
Divide hash browns among all the muffin cups and press them in, forming kind of a cup at the bottom and up the sides. Each portion will measure about 1/4 to 1/3 cup of hash browns.
Season with some salt and pre-bake hash browns for 15-17 minutes, until it starts to get a little crispy and golden.
Take the pan out and lower the oven temperature to 350℉.
In a mixing bowl, whisk eggs, heavy cream, salt, garlic powder, and pepper until smooth.
Mix in shredded cheese and diced ham.
Spoon the egg mixture into each hash brown cup, filling it up almost all the way.
Bake for 15-18 minutes.

Video

Notes

Hash Browns: Use either refrigerated or frozen (thawed) hash browns. If using frozen, thaw first.
Preventing Sticking: Generously grease the muffin tin with cooking spray or butter. After baking, let muffins cool for 2-3 minutes, then run a butter knife around the edges before removing.
Cheese Substitutions: Sharp cheddar works best for bold flavor, but pepper jack, Gruyere, Swiss, or a Mexican blend all work well.
Meat Options: Substitute cooked bacon, breakfast sausage, or turkey for the ham. Make sure any meat is fully cooked before adding.
Make-Ahead: You can make the muffins ahead of time, cool, and store in the air-tight food storage container, in the refrigerator. Reheat them in the air-fryer at 360F for 3-4 minutes.
Scaling: This recipe makes 6 muffins in a standard muffin tin. Double the recipe for a full 12-cup pan.
Storage: Refrigerate in an airtight container for up to 4 days. Reheat in the microwave for 30-45 seconds or air-fryer at 360F for 3-4 minutes.
Freezing: Wrap cooled muffins individually in plastic wrap or store in a freezer container for up to 3 months. Reheat from frozen for 60-90 seconds in the microwave or in a air-fryer at 360F for 11-12 minutes.

Nutrition