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Cheesy Hash Brown Breakfast Muffins

A cheesy and satisfying breakfast treat made with crispy hash browns and gooey cheese, baked to perfection in muffin form.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups frozen hash browns, thawed and excess moisture squeezed out Ensure excess moisture is removed for crispy muffins.
  • 1 cup shredded cheese (cheddar or your favorite type) Cheese varieties can be experimented with.
  • 2 large eggs
  • ¼ cup milk
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • to taste salt and pepper
Optional mix-ins
  • 1 diced bell peppers
  • 1 green onions
  • 1 cooked sausage For extra flavor

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine the thawed hash browns, shredded cheese, eggs, and milk.
  3. Stir in garlic powder, onion powder, salt, and pepper. If you’re adding any optional ingredients like veggies or sausage, mix them in now!
  4. Grease a muffin tin with cooking spray or line it with muffin liners for easy removal.
  5. Scoop the hash brown mixture evenly into the muffin cups, pressing down lightly to pack them.
Baking
  1. Place the muffin tin in the preheated oven and bake for 25-30 minutes or until the tops are golden brown and crispy.
  2. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to three days. They freeze beautifully for about a month. Reheat in the oven at 350°F (175°C) for about 10-15 minutes or microwave each muffin for about 30 seconds to a minute until warmed through.