Ham Egg and Cheese Hash Brown Breakfast Muffins

Starting with a hash brown “basket,” they are pre-baked and filled with ham, egg, and cheese mixture.
Course Breakfast
Cuisine American
Keyword egg, ham, hash brown, muffin
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Author Lyuba Brooke


  • 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


  1. Preheat the oven to 425 and grease a 6-cup muffin pan.
  2. 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.
  3. Season with some salt and pre-bake hash browns for 15-17 minutes, until it starts to get a little crispy and golden.
  4. Take out and lower the oven temperature to 350.
  5. In a mixing bowl, whisk eggs, heavy cream, salt, garlic powder, and pepper until smooth.
  6. Mix in shredded cheese and diced ham.
  7. Spoon the egg mixture into each hash brown cup, filling it up almost all the way.
  8. Bake for 15-18 minutes.