HASH BROWN MUFFINS 4 WAYS
These can be made ahead and frozen for a grab and go breakfast
Ingredients
Basic Hashbrown Muffins
- 1/2 cup thawed frozen shredded hashbrowns thawed
- chopped green onion
Cheddar Hashbrown Muffins
- 2 Tbsp grated cheddar per muffin
Baked Egg Muffin
- 1 egg per muffin
Quiche Hashbrown Muffin
- 1/2 cup thawed frozen shredded hashbrowns
- cooked ham, bacon or sausage pieces
- chopped green onions
- grated cheese of choice
- 1/2 egg per muffin
- cream
Instructions
Basic Hashbrown Muffins
- Place half of potatoes in a well sprayed muffin tin. Top with green onion and another layer of potato. Bake at 350 until potato muffins are crisp on the outside and soft on the inside, 30-40 minutes. Serve 2 “muffins” per person as a side dish with grilled meat.
Cheddar Hashbrown Muffins
- Prepare as above, substituting extra sharp Cheddar for the green onion, about 2 Tablespoon of grated cheese per muffin. Bake at 350 for 30 minutes. Serve as an appetizer, or a side dish with salad, soup or a meal.
Baked Egg Muffins
- Make a shell by pressing some potatoes into the bottom and up the sides of a sprayed muffin tin. Bake at 350 for 30 minutes. Carefully break a raw egg into the baked crust and return to the oven for 15-20 minutes until the egg is done to your liking. Top with some grated cheese if desired.
Quiche Hashbrown Muffins
- Fill 2 sprayed muffin tins 1/2 way with potato. Top with chopped ham, cooked bacon or sausage. Add chopped green onion and grated cheese. Beat 1 egg with a little cream and pour 1/2 of each mixture carefully into filled tins, gently pressing mixture down into the ingredients. Bake at 350 for 30 minutes. Run a knife around the inside of tin and gently ease muffins out onto a plate. Makes 2. Can be refrigerated or frozen.
Notes
Time will depend on your oven, size of muffins, and the type of pan used. Check after 20 minutes and continue checking every 5 minutes until the muffins are done
If you use a mini muffin pan check after 10-15 minutes