Loaded Hashbrown Breakfast Muffins

Start your mornings off right with these Loaded Hashbrown Breakfast Muffins—a delicious, convenient, and protein-packed breakfast that’s perfect for busy weekdays or laid-back weekend brunches. These muffins are a brilliant solution for anyone who loves a hearty breakfast but doesn’t have time to cook every morning. They’re handheld, freezer-friendly, and loaded with flavor.

Each muffin begins with a crispy hashbrown crust that delivers the ultimate comfort food texture. On top of that, you get a savory blend of fluffy eggs, cooked breakfast sausage, sharp cheddar cheese, and warm spices. Baked until golden and set, these breakfast muffins are satisfying, filling, and incredibly easy to make in batches.

Not only are these muffins practical for grab-and-go meals, but they’re also completely customizable. You can add vegetables like bell peppers or spinach for extra nutrients or swap the sausage for bacon or a vegetarian alternative. Whether you’re prepping breakfast for the family or stocking the freezer for the week, these muffins are a reliable choice.

Enjoy them warm straight out of the oven or pack them in lunchboxes and breakfast containers. They reheat beautifully in the microwave or toaster oven and can even be enjoyed at room temperature. With minimal prep and big flavor, these hashbrown breakfast muffins are bound to become a breakfast staple in your kitchen.

Servings: 12 muffins
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients:

• 3 cups frozen shredded hashbrowns, thawed
• 1 cup cooked breakfast sausage, crumbled
• 1 cup shredded cheddar cheese
• 6 large eggs
• 1/4 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: chopped green onions or diced bell peppers for added flavor

Instructions:

1. Preheat the oven to 375°F (190°C) and generously spray a 12-cup muffin tin with non-stick cooking spray.
2. Divide the thawed hashbrowns evenly among the muffin cups, pressing them into the bottom and slightly up the sides to form a crust.
3. Bake the hashbrown crusts for 10 to 12 minutes, or until they start to turn golden brown.
4. While the crusts bake, whisk together the eggs, milk, shredded cheddar cheese, cooked sausage, garlic powder, salt, and pepper in a large bowl. Stir in any optional ingredients like green onions or bell peppers.
5. Remove the muffin tin from the oven and evenly pour the egg mixture into each pre-baked hashbrown cup.
6. Return the tin to the oven and bake for another 18 to 20 minutes, or until the egg muffins are set and lightly golden on top.
7. Let the muffins cool for a few minutes in the pan before gently removing. Serve warm or store for later.

Variations:

• Vegetarian Option: Skip the sausage and add sautéed spinach, mushrooms, or tomatoes.
• Spicy Kick: Stir in diced jalapeños or use pepper jack cheese for a spicier version.
• Bacon Lover’s Twist: Substitute cooked bacon for the sausage, or use both for a meat-lover’s muffin.
• Cheese Swap: Try mozzarella, Colby Jack, or a cheese blend for different flavor profiles.

Tips:

• Squeeze any excess moisture out of the hashbrowns before pressing into the muffin tin to help them crisp up.
• Use silicone muffin liners or a silicone muffin pan for easy removal and less cleanup.
• These muffins can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
• To reheat, microwave for 30–45 seconds or warm in a toaster oven until heated through.
• Great for prepping ahead—make a batch on Sunday and enjoy breakfast all week long.