Muffin tin egg bites are going to make your weekday breakfasts that much easier! The egg is nice and drippy, the hash brown base is crisp and cheesy, plus you can top it with your favorite herbs and sauces!
I’m always on the search for quick and easy breakfasts, so these egg bites are a fun one to throw in the mix. When you want something to heat and eat, these egg bites in the morning will never disappoint!
Why You’ll Love these Muffin Tin Egg Bites
- Convenience: You can make these breakfast hash brown egg bites in a muffin tin ahead of time. Reheat quickly for a grab-and-go breakfast on busy mornings.
- Customization: Making breakfast hash brown egg bites in a muffin tin allows for customization based on personal preferences. Different ingredients can be added to the egg mixture to create different flavors and textures. Check out my variation ideas below!
- Versatility: Breakfast hash brown egg bites made in a muffin tin can be eaten on their own, or served with other breakfast items such as toast, fruit, or yogurt. They can also be packed for a portable breakfast or eaten as a snack throughout the day.
- Fun Presentation: Making breakfast hash brown egg bites in a muffin tin creates a fun and unique meal. They are perfect for entertaining guests for brunch or for a fun weekend breakfast with family.
Ingredients for Muffin Tin Egg Bites
Frozen hash browns are already prepped and ready to cook. They save time and effort compared to peeling, shredding, and squeezing moisture out of fresh potatoes. Plus, they provide a consistent texture and shape for the hash brown cups.
Shredded cheddar cheese adds a delicious cheesy flavor to the hash browns. I’m using cheddar cheese but feel free to customize it with your favorite shredded or grated cheese.
Garlic powder adds a savory flavor to the hash browns. I’m using garlic powder but fresh garlic works just as well 🙂
Salt is going to enhance the flavors and help to bring out the natural flavors of the potatoes, cheese, and eggs.
Butter will add richness and flavor to the hash browns, making sure the base of these breakfast egg bites stays together.
Eggs are the star of the show here! Grab your favorite eggs and let’s get crackin’!
What’s the best potato to use for these breakfast egg bites?
The best potatoes to use for hash browns are starchy potatoes, such as russet or Idaho potatoes. These potatoes have a high starch content and a low moisture content, which makes them perfect for creating crispy and golden brown hash browns.
Can I use sweet potatoes?
Yes, you can use sweet potatoes for hash browns. Sweet potatoes are a healthy and delicious alternative to traditional hash browns. Sweet potatoes are high in vitamins A and C, fiber, and antioxidants, making them a nutritious addition to any meal.
To make sweet potato hash browns, follow the same steps as you would with regular hash browns (see below). Peel and grate the sweet potatoes using the large holes of a box grater or a food processor. Squeeze out any excess moisture using a clean kitchen towel or paper towels. Heat oil or butter in a skillet over medium-high heat and add the grated sweet potatoes. Cook for about 5-7 minutes, stirring occasionally, until the sweet potatoes are crispy and browned. Season with salt, pepper, and any other desired seasonings.
Can I shred my own hash browns?
Shred the potatoes using the large holes of a box grater or a food processor to achieve the desired texture. Next, squeeze out any excess moisture using a clean kitchen towel or paper towels. This helps to ensure that the hash browns crisp up nicely when cooked.
What’s the easiest way to grate a potato?
Hands down the easiest and quickest way to do this is to cut it coarsely into chunks and use your shredding attachment on your food processor. I sometimes don’t even peel it. Just wash it and shred!
I get the feeling of not wanting to involve your food processor. I’m fairly stubborn and went years refusing my food processor, making my arms go numb using a handheld grater.
I promise you, once you try your shredding attachment, you will abandon your stubborn ways. It’s a fact.
One downside is the shredding attachment (or at least MY shredding attachment) is it doesn’t always make the shreds perfect. I tend to pick out larger pieces of sweet potato that didn’t get uniformly shredded. For me, it’s worth the tradeoff.
How to Make Muffin Tin Egg Bites:
Pre-cook the hash browns:
Place the hash browns and 1 tablespoon of butter in a skillet over medium-high heat. Sauté the hash browns for about 10 minutes, stirring frequently, until they’re cooked through and starting to brown. This step helps to ensure that the hash browns are fully cooked, flavorful and make the perfect base for your breakfast egg bites.
Mix the base:
Place the cooked hash browns, cheese, remaining butter, garlic powder, and salt in a large bowl. Use a rubber spatula to mix everything together. This step adds flavor and texture to the hash browns and helps to hold the muffins together.
Line the muffin tin:
This makes it easier to remove the muffins from the tin once they’re cooked and helps prevent sticking. Sure, you could generously grease the muffin tin instead but I love the ease of using parchment paper liners.
Fill the cups up:
Divide the hash browns into the muffin tins, filling about halfway. Use the back of a 1/4 dry measuring cup to press the hash browns into the bottom of the muffin tin. This will compress the hash browns and allow room on top for the eggs. This step ensures that the muffins hold their shape and have a sturdy base.
Crack the eggs on top:
Crack the eggs on top of the hash browns. You can either keep them sunny-side up or scramble them. If you prefer scrambled eggs, crack all the eggs in a bowl, whisk, and then divide among the muffin cups. Add more cheese and spices if desired.
Bake the muffin tin egg bites:
Bake for an additional 8 minutes until the eggs are no longer clear. This step cooks the eggs and ensures that they’re fully set.
Let them cool:
Allow the muffins to sit for a few minutes before removing them from the tin to a cooling rack or plate. This helps them to cool down slightly and makes them easier to handle.
Add toppings (optional):
Top the muffins with fresh herbs and your favorite sauces if desired. This step adds extra flavor and visual appeal to the muffins.
Store the breakfast egg bites:
Once they’ve cooled, store the muffins in an airtight container in the fridge for easy heat and eat breakfasts all week. This step ensures that the muffins stay fresh and are ready to eat whenever you need them.
Variations on these Muffin Tin Egg Bites:
More Cheese + Meat:
Scramble up the eggs and mix in some chopped bacon or ham. Add in some more cheese, like swiss, to the mix and enjoy!
Vegetarian Muffin Tin Egg Bites:
Add sautéed vegetables like spinach, bell peppers, onions, and mushrooms to the hash brown and egg mixture.
Mexican Egg Bites:
Add diced tomatoes, green chilies, jalapeños, and cilantro to the egg mixture. Top with shredded Mexican cheese blend and serve with salsa.
Southwestern Muffin Tin Egg Bites:
Add diced cooked chorizo or ground beef, diced green chilies, chopped cilantro, and shredded cheddar cheese to the egg mixture. Top with sliced avocado and serve with salsa.
- 20 oz bag frozen hash browns
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 4 tablespoons butter
- 12 eggs
- salt and pepper to taste
- fresh basil leaves, hot sauce, or whatever herbs and sauces you want to top your egg bites with
- Preheat oven to 400F.
- Place the hash browns and 1 tablespoon of butter in a skillet over medium high heat. Sauté for about 10 minutes, stirring frequently, until the hash browns are cooked through and starting to brown.
- Place the hash browns, cheese, garlic powder and salt in a large bowl. Use a rubber spatula to mix everything together.
- Line the muffin tin with parchment papers. Then divide the hash into the muffin tins, filling about half way. Use the back of a 1/4 dry measuring cup to press the hash browns into the bottom of the muffin tin. This will compress it and allow for room on top for the eggs.
- Crack the eggs on top of the hash browns. I kept mine sunny-side up but if you prefer scrambled, crack all the eggs in a bowl, whisk, add more cheese and spice if desired, and then divide among the muffin cups.
- Bake for an additional 8 – 10 minutes until the eggs are no longer clear.
- Allow the eggs to sit a few minutes before removing to a cooling rack/plate. Top with fresh herbs and your favorite sauces (optional).
- Once they’ve cooled, store in an airtight container in the fridge for easy heat and eat breakfasts all week.
Food photography by Molly Krebs.
- Serving Size: 1 egg bite
- Calories: 210
- Sugar: 1g
- Sodium: 256mg
- Fat: 15.3g
- Saturated Fat: 7.3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10.2g
- Fiber: 0.7g
- Protein: 9.1g
- Cholesterol: 184mg