These loaded hash brown egg muffins are packed with savory sausage, fluffy eggs, melted cheddar cheese, and crispy golden potatoes. Perfect for busy mornings, meal prep, or a hearty weekend brunch, these grab-and-go breakfast muffins are both satisfying and delicious.

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Servings

12 muffins

Ingredients

• 4 cups frozen hash browns, thawed
• 2 tablespoons melted butter
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• 8 large eggs
• 1/4 cup milk
• 1 cup cooked breakfast sausage, crumbled
• 1 1/2 cups shredded cheddar cheese
• 2 tablespoons chopped chives
• Cooking spray

Instructions

Step 1

Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin with cooking spray.

Step 2

In a bowl, combine hash browns, melted butter, garlic powder, paprika, salt, and pepper.

Step 3

Press the hash brown mixture firmly into each muffin cup, covering the bottom and sides to create a crust.

Step 4

Bake for 15 minutes until the edges are golden and crispy.

Step 5

While the crusts bake, whisk together eggs and milk in a large bowl.

Step 6

Stir in cooked sausage, 1 cup of cheddar cheese, and half of the chives.

Step 7

Remove the muffin tin from the oven and carefully pour the egg mixture into each hash brown cup.

Step 8

Top with the remaining cheddar cheese.

Step 9

Bake for 15–18 minutes or until the eggs are set and lightly golden.

Step 10

Let cool for 5 minutes. Garnish with fresh chives and serve warm.

Notes

• Store in the refrigerator for up to 4 days.
• Freeze for up to 2 months.
• Reheat in the microwave for 30–45 seconds.
• You can add diced bell peppers, spinach, or bacon for extra flavor.