Cheesy Hash Brown Breakfast Muffins Recipe

Introduction

These Cheesy Hash Brown Breakfast Muffins are a savory and satisfying way to start your day. Packed with flavors from peppers, onions, and three types of cheese, they’re perfect for meal prepping or a quick morning treat.

Ingredients

• 2 cups (170g) frozen hash browns (shredded white potatoes)
• 1 bag (4 cups) pepper and onion blend, or 4 cups fresh
• 2 teaspoons (10g) minced garlic
• 1/2 cup (113g) fat-free plain Greek yogurt
• 1 cup (112g) fat-free shredded mozzarella
• 1 1/8 cups (276g) liquid egg whites (about 9 servings) or 6 whole egg whites
• 2 large eggs
• 1/2 cup shredded Parmesan

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and lightly spray a muffin tin with nonstick cooking spray.
2. Step 2: Cook the hash browns and the pepper and onion blend separately in pans to reduce moisture. Add the minced garlic towards the end of cooking each to release its flavor.
3. Step 3: Spoon the cooked hash browns and pepper/onion mixture evenly into the muffin tin cups. Let them cool for about 10 minutes. This is a good time to add salt, pepper, or any other seasonings you like.
4. Step 4: In a bowl, combine the liquid egg whites, whole eggs, Parmesan, mozzarella, and Greek yogurt. Pour this mixture evenly over each muffin cup, filling them up.
5. Step 5: Bake the muffins in the oven for 20 to 22 minutes, until they are set and lightly golden on top.

Tips & Variations

• For extra flavor, add cooked bacon bits or diced ham to the hash brown mixture before baking.
• Swap the pepper and onion blend for fresh spinach or mushrooms for a different veggie twist.
• Use a non-dairy yogurt alternative if you prefer a dairy-free version.
• To make these muffins spicier, add a pinch of red pepper flakes or diced jalapeños to the vegetable mix.

Storage

Store the muffins in an airtight container in the refrigerator for up to 4 days. To reheat, microwave on high for 30-45 seconds or warm in a toaster oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potatoes instead of frozen hash browns?

Yes, you can shred fresh white potatoes, but make sure to squeeze out excess moisture before cooking to avoid sogginess.

Can I prepare these muffins ahead of time?

Absolutely. These muffins can be assembled in advance and baked when ready, or fully baked and stored in the refrigerator or freezer for quick breakfasts throughout the week.

Cheesy Hash Brown Breakfast Muffins Recipe

Print Recipe

★★★★★

4.8 from 131 reviews

Delicious and protein-packed Cheesy Hash Brown Breakfast Muffins featuring a combination of shredded potatoes, pepper and onion blend, garlic, and a creamy mix of egg whites, whole eggs, Parmesan, mozzarella, and Greek yogurt. Baked to golden perfection, these muffins offer a satisfying breakfast option that is low in fat and high in flavor.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Hash Brown Mixture

• 2 C (170g) Frozen Hash Browns (Shredded White Potatoes)
• 1 Bag (4C) Pepper and Onion Blend, or 4C fresh
• 2 tsp (10g) Minced Garlic

Egg Mixture

• 1/2 C (113g) Fat-Free Plain Greek Yogurt
• 1 C (112g) Fat-Free Shredded Mozzarella
• 1 1/8 C (276g) Liquid Egg Whites (equivalent to 9 servings or 6 whole egg whites)
• 2 large Eggs
• 1/2 C Shredded Parmesan

Instructions

1. Preheat and Prepare Muffin Tin: Preheat the oven to 400 degrees F (204 degrees C) and spray a muffin tin with nonstick cooking spray to ensure easy removal of the muffins.
2. Cook Hash Browns and Vegetables: In separate pans to minimize moisture, cook the frozen hash browns and the pepper and onion blend until tender. Add minced garlic towards the end of their cooking times to soften and release its aroma without burning.
3. Assemble Hash Brown Base: Spoon the cooked hash brown and vegetable mixture evenly into each muffin tin slot. Allow it to cool for about 10 minutes. At this point, season with salt, pepper, or your preferred seasonings as desired.
4. Prepare and Add Egg Mixture: In a bowl, combine the liquid egg whites, whole eggs, shredded Parmesan, mozzarella, and fat-free Greek yogurt. Mix well until smooth and creamy. Pour this egg mixture evenly over each hash brown-filled muffin cup, ensuring they are well filled but not overflowing.
5. Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20 to 22 minutes, or until the egg mixture is set and the cheese is melted and slightly golden on top.

Notes

• Cooking hash browns and vegetables separately helps reduce excess moisture and prevents soggy muffins.
• Allowing the hash brown mixture to cool before adding the egg mixture prevents the eggs from cooking prematurely.
• You can customize the seasoning in step 3 according to your taste preferences.
• Use nonstick spray or liners to prevent muffins from sticking and to facilitate easy clean-up.
• These muffins can be stored in the fridge for up to 3 days or frozen for longer storage.

Keywords: Cheesy hash browns, breakfast muffins, egg muffins, healthy breakfast, low-fat breakfast recipe, mozzarella, parmesan, Greek yogurt