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Hash Brown Egg Muffins

Easy to make tasty egg muffins with a hash brown crust. Packed with veggies and protein these pair great with fruit and over avocado toast. Meal prep friendly so you start your day with a filling nutrious meal.


  • 1 package root hash browns - cooked per package directions
  • 6 eggs
  • 1 cup frozen spinach
  • 1/4 cup chopped onions
  • 1/4 cup mushrooms diced
  • 1 tsp pepper
  • 1/2 tsp salt
  • red pepper flakes optional


  • Preheat oven to 400f. Line muffin pan or spray liberally with oil. Spoon 1/4 cup cooked hash browns in to 8 of the muffin cups and press down. You may have leftover-you can make another muffin or mix Into eggs
  • Cook for 15 minutes until set and a bit crispy. While thesee bake, whisk the eggs with veggies. If frozen, you can heat up the veggies in the microwave for a few seconds to thaw then mix with eggs. Add seasonings.
  • Once the hash brown crusts are done, pour the egg mixture evengly into each muffin cup. Cook for 20-25 minutes until eggs are cooked through.
  • Remove from oven and let cook before removing from pan.
  • Keep in the fridge in and air tight container for 3-4 days or wrap and freeze Individually. To reheat, microwave for 20-30 seconds - depending on microwave.
  • Pair with suggestions from above and enjoy!