Perfect little breakfast muffins that contain many breakfast favorites in one. Starting with a hash brown “basket,” they are pre-baked and filled with ham, egg, and cheese mixture. These egg muffins are great on the go or for a weekend breakfast.
Breakfast Muffins
I can’t believe it’s almost Christmas.
I stopped at the mall a couple of days ago, not to shop for presents but to pick up something real quick, and the place was a mad house. It wasn’t even lunch time yet and the parking lot was packed. People are shopping like crazy.
I get my Christmas shopping done early and most of it I do online. Crowds are just so uncomfortable and long lines are even worse. People also get quite mean during these big, pre-holiday sales.
A few years ago, I heard one mom talk to another mom at our Gymboree class about her Toys R Us “Black Friday haul” and by the end of that conversation, the woman was genuinely scaring me. She described pushing people out of her way and fighting her way in line to check out. All I was thinking was, “was saving a few dollars really worth it?”
For peaceful people like me, who are terrified of Black Friday crowds, they invented Cyber Monday. Yay! I can shop in my pajamas with a giant cup of coffee in my hands. Noone to fight me over the last TV.
I was done with most of my Christmas shopping that day and just wrapped packages as they came in. That’s the peaceful shopping I enjoy.
Now, my little man and I are just counting down the days until Christmas. We will be racing to our Christmas tree in just a few days, for him to tear into those gifts. I love watching his face as he opens every one of them, especially the red one from Santa.
After all the gifts have been opened, it will be time for me to go into the kitchen for hours and hours to cook our family dinner.
My husband talked me into ham again this year. Not that I was fighting him much because I love ham. I love leftover ham just as much the next day and at the holiday dinner. It’s great for breakfast, lunch, and snacks.
I’ve made it in hand pies, quiches, grilled cheese sandwiches, soups, and even different main courses. In my opinion, ham makes a better leftover protein than turkey.
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Ham Egg and Cheese Hash Brown Breakfast Muffins
Ingredients
- About 2 1/2 cups hash browns frozen or refrigerated
- Salt
- 5 eggs
- 2 Tbsp heavy whipping cream
- 1 cup of 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 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.
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Susan says
These sound wonderful! Can you make ahead and reheat?
Linda says
I agree with you. No sale is worth the energy it takes to save a few dollars on those huge shopping days. And we’er having ham for Christmas too. I’m already planning the leftovers.
Merry Christmas & wishes for tasty dishes,
Linda
Barbara Anne West says
Wishing you and yours a very happy and relaxed holiday.I always enjoy your recipes and LOVE the fact that there are never missing pieces to your recipes!
Susan Goldsmith Davis says
Have you ever tried t freeze these? I’m looking for timesavers in the morning. I have made something like this on Sunday and kept it in the fridge for the rest of the week but being able to pop them in the freezer would be even better.
Nancy Mann. says
Thèse look wonder! I am best at night, not much of a morning person. Do you think I can make them the night before and refrigerate them. Take them out to get room temp in the morning then cook them.
lyuba says
Hi Nancy!
I think making them ahead of time is worth a try. Still pre-bake the hash-brown cups and fill them but instead of baking, refrigerate them. You don’t need to let it sit, you can just pop it in the pre-heated oven and bake until the eggs are set. It might take them a few minutes longer than if you were making them right away because the eggs would be cold.
Nancy Mann says
I meant to say wonderful! Sorry I have a Masters in English, mistakes drive me crazy. I should have proofread my note. Am I bad? Yes, but I have a migraine, so I have a valid excuse! Maybe, I would give my students some slack for that now that I have experienced them twice in two weeks. They are horrible. Not like you do not already have enough to read, I sent you 2 comments; sorry HAPPY THANKSGIVING!
lyuba says
Don’t worry about it, Nancy! I get migraines too so I completely understand!
Judi Shevlin says
These are wonderful!! So easy to put together. I first made them as directed, and they were super easy. My son suggested a side of salsa with them.. a tasty addition, I think. The next day I made them again; however, I used bacon instead of ham and cut out most of the added salt. They were scrumptious! Thank you for sharing your recipe!!!
Robin says
These are so good but I never use that many potatoes or that much cheese and I omit using salt since the ham and cheese have so much of it already and I don’t miss it. Plus my potato s always stick to the plan even though I use oil. So make sure to really grease the pan well.