Ham Egg and Cheese Hash Brown Breakfast Muffins
These Ham Egg and Cheese Hash Brown Breakfast Muffins have become a weekend staple in my kitchen, and I hope they become one of yours too. The combination of crispy hash browns with creamy, cheesy eggs is hard to beat, especially when you can make them ahead and have breakfast ready all week long.
Why You Should Try These Breakfast Muffins
These Ham Egg and Cheese Hash Brown Breakfast Muffins are an easy, satisfying breakfast made with classic ingredients. Crispy hash brown cups are pre-baked first, so they retain the crisp without becoming soggy.
The fluffy egg filling is mixed with savory ham and melted cheddar cheese for a hearty, protein-packed bite. These breakfast muffins are perfect for meal prep, busy mornings, or a grab-and-go brunch option, and they reheat beautifully all week long.
Ingredient Notes
- Hash Browns: Use either frozen (thawed) or refrigerated hash browns. If using frozen, thaw them completely and squeeze out excess moisture with paper towels to prevent soggy baskets.
- Sharp Cheddar Cheese: Sharp cheddar adds bold flavor. You can substitute pepper jack for a kick, Gruyere for elegance, or a Mexican blend for variety.
- Ham: Diced deli ham works perfectly, but leftover holiday ham is even better. This recipe is fantastic for using up Christmas or Easter ham. You can also substitute cooked bacon, sausage, or turkey.
- Heavy Whipping Cream: This creates rich, creamy eggs. You can substitute half-and-half or whole milk, though the texture won’t be quite as luxurious.
My Tips for Success
- Prevent Sticking: Generously grease your muffin tin with cooking spray or butter. Don’t skip this step! Many readers have success using silicone muffin pans for easiest release.
- Pack the Hash Browns: Press the hash browns firmly into each muffin cup, creating a solid “nest” with no gaps.
- Don’t Overfill: Fill each hash brown cup almost to the top (about 3/4 of the way) but leave a bit of room for expansion during baking.
- Cool Before Removing: Let the muffins sit in the pan for 2-3 minutes after baking, then run a butter knife around the edges to release them easily.
Make-Ahead Instructions
- Prep the Night Before: Bake the hash brown cups the evening before, let them cool, cover the pan with plastic wrap, and refrigerate. The next morning, fill with the egg mixture and bake at 350°F for 15-18 minutes. Let them come to room temperature for about 20 minutes before baking for best results.
- Full Make-Ahead: Bake the complete muffins, let them cool completely, and store in an airtight container in the refrigerator for up to 4 days. Reheat individual muffins in the microwave for 30-45 seconds.
Storage and Freezing
- Refrigerator: Store cooled muffins in an airtight container for up to 4 days.
- Reheat in the microwave for 30-45 seconds, or in a 350°F oven for 8-10 minutes, or in an air-fryer at 360°F for 3-4 minutes.
- Freezer: These freeze beautifully! Let muffins cool completely, then wrap individually in plastic wrap or place in a freezer-safe container with parchment paper between layers. Freeze for up to 3 months. Reheat from frozen in the microwave for 60-90 seconds, or thaw overnight and reheat as above.
Customization Ideas
The beauty of these breakfast muffins is how versatile they are. Try these variations:
- Veggie-Loaded: Add diced bell peppers, onions, or mushrooms to the egg mixture.
- Southwestern: Use pepper jack cheese, add diced jalapeños and top with salsa.
- Italian: Use mozzarella cheese, add Italian sausage and sundried tomatoes.
- Greek: Use feta cheese, add spinach and diced tomatoes.
- Simple Cheese: Omit the ham for a vegetarian version.
Serving Suggestions
- Serve these muffins with fresh fruit, a simple green salad, or alongside cheese grits for a hearty Southern-style breakfast.
- They’re also perfect for brunch buffets, baby showers, or holiday breakfast gatherings.
- Hot sauce, salsa, or sour cream make excellent toppings.
Recipe FAQ
Yes but results won’t be quite the same and you’ll need to cook it longer! Shred about 2 1/2 cups of russet potatoes, rinse well, and squeeze out as much moisture as possible using a clean kitchen towel before using.
Make sure to generously grease the muffin tin. Consider using a silicone muffin pan for easiest release (but it’s won’t have crispy edges), or try lining regular tins with parchment paper circles at the bottom.
Yes! Sauté any vegetables (like peppers, onions, or mushrooms) first to remove excess moisture and add more flavor, then add them to the egg mixture.
Yes! This recipe is naturally gluten-free since it doesn’t contain any wheat products. But double check your labels!
More Potato Breakfast and Brunch Recipes To Try
If you love these hash brown breakfast muffins, be sure to try my Potato Pancakes made with raw blended potatoes and onions. My Loaded Baked Potato Breakfast Skillet combines crispy bacon, soft potatoes, green onions, and cheddar cheese all baked with eggs. For using up leftovers, try my Mashed Potato Cakes that are soft inside and crunchy outside. You’ll also love my Sausage Breakfast Casserole with fluffy biscuits and sausage in egg custard, and my Broccoli Cheese Hash Brown Breakfast Casserole that’s another delicious potato-based breakfast option.
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Ham Egg and Cheese Hash Brown Breakfast Muffins Recipe
Ingredients
- 2 1/2 cups hash browns frozen (and thawed) or refrigerated
- Salt
- 5 large eggs
- 2 Tbsp heavy whipping cream
- 1 cup shredded sharp Cheddar cheese
- 1/4 lb ham diced
- 1 tsp garlic powder
- Salt
- Fresh cracked black pepper
Instructions
- Preheat the oven to 425℉ and grease a 6-cup muffin pan.
- Divide hash browns among all the muffin cups and press them in, forming kind of a cup at the bottom and up the sides. Each portion will measure about 1/4 to 1/3 cup of hash browns.
- Season with some salt and pre-bake hash browns for 15-17 minutes, until it starts to get a little crispy and golden.
- Take the pan out and lower the oven temperature to 350℉.
- In a mixing bowl, whisk eggs, heavy cream, salt, garlic powder, and pepper until smooth.
- Mix in shredded cheese and diced ham.
- Spoon the egg mixture into each hash brown cup, filling it up almost all the way.
- Bake for 15-18 minutes.
Video
Notes
- Hash Browns: Use either refrigerated or frozen (thawed) hash browns. If using frozen, thaw first.
- Preventing Sticking: Generously grease the muffin tin with cooking spray or butter. After baking, let muffins cool for 2-3 minutes, then run a butter knife around the edges before removing.
- Cheese Substitutions: Sharp cheddar works best for bold flavor, but pepper jack, Gruyere, Swiss, or a Mexican blend all work well.
- Meat Options: Substitute cooked bacon, breakfast sausage, or turkey for the ham. Make sure any meat is fully cooked before adding.
- Make-Ahead: You can make the muffins ahead of time, cool, and store in the air-tight food storage container, in the refrigerator. Reheat them in the air-fryer at 360F for 3-4 minutes.
- Scaling: This recipe makes 6 muffins in a standard muffin tin. Double the recipe for a full 12-cup pan.
- Storage: Refrigerate in an airtight container for up to 4 days. Reheat in the microwave for 30-45 seconds or air-fryer at 360F for 3-4 minutes.
- Freezing: Wrap cooled muffins individually in plastic wrap or store in a freezer container for up to 3 months. Reheat from frozen for 60-90 seconds in the microwave or in a air-fryer at 360F for 11-12 minutes.
Nutrition
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Categories:
Breakfast Recipes, Brunch Recipes, Egg Recipes, Gluten Free Recipes, Holiday Leftover Recipes, Muffin Recipes,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Can I bake hash browns then the next morning fill with egg mixture and bake?
Sure! Just make sure that once it has cooled, you cover it and store it in the refrigerator overnight. Before baking, let the pan come to room temperature for about 20 minutes. I hope you enjoy it!
These are great, have made twice since I need a high protein breakfast to start my day. They do stick a lot even after the pan was greased, next time I will put a circle of parchment in the bottom.
I am so happy you like the recipe, Mindy!
They were good, but they stuck so badly. Even though I sprayed the bottoms., they tore completely up while trying to take them out of the muffin tins. Any suggestions would be great. Thank you.
Can you make the crusts ahead of time, and fill and bake the next morning?
Can you cook these ahead of time and freeze for a later date?
Hi Lisa,
Yes, they freeze well! To reheat egg muffins, simply microwave them for about 20 seconds or so if thawed if they’re frozen, they’ll need a bit longer about 60-90 seconds.