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The Boat Shed Kitchen

Hash Brown Breakfast Muffins

A hearty, portable breakfast featuring crispy hash brown crusts filled with eggs, bacon, cheese, and colorful peppers. Perfect for meal prep or brunch gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 24 mini muffins
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 20 oz. bag refrigerated Simply Potatoes shredded hash browns
  • 1 tbsp. olive oil
  • 1 tsp. sea salt
  • 1/2 tsp. ground black pepper
  • 2 cups Fiesta blend cheese divided
  • 12 oz. bacon cooked and crumbled
  • 9 extra-large eggs divided
  • 1/2 cup red bell pepper diced
  • 1/2 cup orange bell pepper diced
  • 1 tbsp. parsley
  • 1/2 cup 2% milk or cream

Method
 

  1. Preheat oven to 400°F. Spray a 24-cup muffin tin with cooking spray.
  2. In a bowl, mix 1 egg with hash browns, olive oil, 1 cup cheese, half the salt and pepper.
  3. Divide mixture among muffin cups and press down to form crusts. Sprinkle with parsley.
  4. Bake 10–15 minutes until crust is crispy.
  5. Meanwhile, cook bacon until crisp, then crumble.
  6. In a large bowl, whisk remaining 8 eggs.
  7. Add remaining cheese, salt, pepper, bacon, bell peppers, and milk.
  8. See full steps with tips & photos → https://theboatshedcafe.com/hash-brown-breakfast-muffins/

Notes

  • Store refrigerated up to 4 days or freeze up to 2 months. Reheat in the oven for best texture.
  • Customize with sausage, ham, or vegetarian fillings.
  • Add a pinch of smoked paprika or chili flakes for extra flavor.