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This is an overhead vertical image looking at a white plate with three cooked eggs in muffin liners. The egg bites are topped with drips of hot sauce and basil leaves on top and around the cups. A couple handfuls of raspberries are to the right of the egg cups. A knife is leaning on the side of the white plate at an angle with the blade cut off on the right side of the image. The plate is on a white surface with a beige cloth to the bottom left corner of the image. Recipe
GF Gluten-Free DF Dairy-Free VG Vegetarian NF Nut-Free

Cheesy Muffin Tin Egg Bites with Hashbrowns

Muffin Tin Egg Bites have a cheesy hash brown base topped with drippy, eggs. Make them in 20 minutes for easy breakfasts all week!

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Prep: 10 minCook: 10 minTotal: 20 min
Servings: 12

Ingredients

  • 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

Instructions

  1. Preheat oven to 400F.
  2. 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. 
    This is an overhead horizontal image looking onto a black skillet with cooked shredded hash browns. Some hash browns are golden brown. The skillet is on a white marble surface.
  3. Place the hash browns, cheese, garlic powder and salt in a large bowl. Use a rubber spatula to mix everything together. 
    This is an overhead horizontal image of a pink bowl on a white marble surface. In the bowl is a shredded potato mixture with a red rubber spatula with a wooden handle in the bowl and leaning to the top middle of the image.
  4. 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. 
    This is an overhead horizontal image of a white six cup muffin tin. The white tin has red speckles on it and is on a white marble surface. In the muffin tin are muffin liners filled halfway with shredded hash browns. A small silver dry measuring cup is sitting in the bottom right muffin tin.
  5. 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. 
    This is an overhead horizontal image of a white muffin tin with red speckles sitting on a white marble surface. In the muffin tin is muffin liners, a layer of hash browns and a cracked egg. This image is a closeup focusing on two muffin cups with two more cut off at the top of the image.
  6. Bake for an additional 8 – 10 minutes until the eggs are no longer clear.
    This is an overhead horizontal image of a white muffin tin with red speckles sitting on a white marble surface. In the muffin tin is muffin liners with cooked sunny eggs in them. This image is a closeup focusing on two muffin cups with two more cut off at the top of the image.
  7. Allow the eggs to sit a few minutes before removing to a cooling rack/plate. Top with fresh herbs and your favorite sauces (optional).
    This is a horizontal overhead image looking closeup at a white plate with three egg bites. The egg bites are lined with muffin liners and topped with drips of hot sauce and basil leaves on top and around the cups. A couple handfuls of raspberries are to the right of the egg cups. A knife is leaning on the side of the white plate at an angle with the blade cut off on the right side of the image.
  8. Once they’ve cooled, store in an airtight container in the fridge for easy heat and eat breakfasts all week. 

Tips

Food photography by Molly Krebs. 

Nutrition Info:

  • 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
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