Go Back
In recent years, breakfast muffins have surged in popularity, transforming from simple baked goods into a versatile meal option that caters to busy lifestyles. One standout recipe in this trend is the Golden Hashbrown Egg and Cheese Cupcakes. This innovative dish combines the beloved flavors of classic breakfast ingredients into a single, portable cupcake format that is both satisfying and convenient. With a delightful mix of crispy hashbrowns, fluffy eggs, and melted cheese, these cupcakes are not just a feast for the taste buds; they also pack a nutritional punch, balancing protein, carbohydrates, and fats to create a well-rounded meal.

Golden Hashbrown Egg and Cheese Cupcakes

Discover the joy of breakfast with Golden Hashbrown Egg and Cheese Cupcakes! This innovative recipe reimagines classic breakfast favorites into delightful, portable cupcakes. Featuring crispy hashbrowns, fluffy eggs, and gooey cheese, these cupcakes blend convenience and nutrition perfectly. Perfect for meal prep, they can be customized to suit any dietary preference with various ingredients. Enjoy a satisfying, hearty meal on busy mornings or as a brunch treat with this easy-to-follow recipe.
Print Recipe Pin Recipe

Ingredients
  

2 cups frozen shredded hashbrowns, thawed

1/4 cup unsalted butter, melted

1 cup shredded cheddar cheese

4 large eggs

1/2 cup milk

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper, to taste

1/2 cup diced bell peppers (optional)

1/2 cup cooked and crumbled bacon or sausage (optional)

Fresh chives or parsley, for garnish (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C).

    Prepare Hashbrown Mixture: In a large mixing bowl, combine the thawed hashbrowns and melted butter. Stir until the hashbrowns are evenly coated in butter.

      Shape the Cups: Grease a muffin tin (12-cup) with cooking spray or butter. Evenly distribute the hashbrown mixture among the muffin cups, pressing it down firmly to form a cup shape. Aim for the sides to rise a bit above the rim to hold the egg mixture.

        Bake the Hashbrown Shells: Bake the hashbrown cups in the preheated oven for about 20 minutes or until golden brown and crispy. Remove from the oven and let it cool slightly while you prepare the filling.

          Prepare the Egg Mixture: In a medium bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper. If you are adding diced bell peppers or cooked bacon/sausage, fold them in now.

            Fill the Cups: Carefully pour the egg mixture into each hashbrown cup, filling them about 3/4 of the way full. Top each cup with shredded cheddar cheese.

              Bake Again: Return the muffin tin to the oven and bake for an additional 15-20 minutes or until the egg is set and the cheese is melted and bubbly.

                Cool and Serve: Once done, let the cupcakes cool in the tin for about 5 minutes before using a fork or knife to gently remove them from the pan. Garnish with fresh chives or parsley if desired.

                  Enjoy: Serve warm for breakfast, brunch, or as a delightful snack any time of the day!

                    Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 12 servings