These Loaded Hashbrown Breakfast Muffins combine all your favorite breakfast flavors—crispy hashbrowns, melty cheese, savory sausage, and fluffy eggs—into one convenient, handheld muffin. Perfect for busy mornings, brunch, or meal prep, these muffins are sure to be a hit with the whole family.
Total Time: 40 minutes
(10 min prep • 30 min bake)
Makes 12 muffins
Ingredients:
- 3 cups frozen shredded hashbrowns (thawed)
- 1 cup cooked breakfast sausage (crumbled)
- 1 cup shredded cheddar cheese
- 6 large eggs
- ¼ cup milk
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- Optional: Chopped green onions or bell peppers (for extra flavor)
Instructions:
1. Preheat & Prepare Muffin Tin:
Preheat your oven to 375°F (190°C). Spray a 12-cup muffin tin with non-stick cooking spray to ensure the muffins don’t stick.
2. Prepare Hashbrowns:
Press the thawed hashbrowns into the bottom of each muffin cup, making sure to slightly press them up the sides to form a crust. This creates a base for the muffins.
Bake the hashbrowns for 10–12 minutes until they are lightly golden and crisp around the edges.
3. Prepare the Egg Mixture:
While the hashbrowns bake, whisk together the eggs, milk, shredded cheddar cheese, cooked sausage, garlic powder, salt, and black pepper in a large bowl until everything is well combined.
4. Assemble the Muffins:
Once the hashbrowns have baked and are slightly crispy, pour the egg mixture evenly into each muffin cup, over the pre-baked hashbrown base. Make sure to distribute the mixture evenly so every muffin gets a fair share of the egg, cheese, and sausage.
5. Bake the Muffins:
Bake the muffins for an additional 18–20 minutes, or until the eggs are fully set and the muffins are lightly golden on top. You can check by inserting a toothpick in the center; it should come out clean when they are done.
6. Serve & Enjoy:
Let the muffins cool for a few minutes before removing them from the tin. If desired, garnish with chopped green onions or bell peppers for a burst of fresh flavor. Serve them warm for a delicious and filling breakfast, or pack them up for an easy grab-and-go meal.
Variations:
- Vegetarian Option: Omit the sausage and add more veggies, such as spinach, mushrooms, or tomatoes.
- Spicy Kick: Add a dash of hot sauce or sprinkle in some jalapeños for a spicy twist.
- Different Cheeses: Swap the cheddar cheese for other varieties like pepper jack for extra flavor or mozzarella for a milder, creamier texture.
- Add More Veggies: For an even heartier muffin, add chopped bell peppers, onions, or even some zucchini for added nutrition and flavor.
Tips:
- Meal Prep: These muffins are great for meal prepping! You can make a batch on the weekend and store them in the fridge for up to 5 days. Just pop them in the microwave for a quick breakfast.
- Freeze for Later: To keep them fresh for longer, these muffins freeze well. Wrap them individually in plastic wrap and store them in a freezer bag for up to 3 months. Reheat in the microwave or oven when ready to enjoy.
- Hashbrowns: Be sure to thaw the hashbrowns well before using them. This helps them crisp up better during the initial bake.
These Loaded Hashbrown Breakfast Muffins are the perfect combination of hearty and delicious, making them a great start to your day or a satisfying snack. Enjoy them as a savory, easy-to-eat breakfast option!