Wondering what to eat for breakfast? These hash brown egg bites are delicious and easy to make. What’s even better is that you can make a batch up and freeze them for those mornings when you don’t have a lot of time to spend in the kitchen. You can pop them in the toaster oven or microwave and you have something tasty, warm and delicious to eat.
On Christmas morning I was making our traditional breakfast casserole and I had a thought…” why don’t I cook some of these in a muffin pan for egg bites”? So I made some up and they turned out great.
This recipe is so versatile. You can add, or take out any ingredients you want. It’s pretty much an omelet in a muffin tin. The recipe includes my turkey sausage, but you can put whatever meat you want, like bacon or ham, or totally omit the meat if you want.
Egg Bites Ingredients
- Cooking Spry (I like to use avocado oil spray)
- 1 lb. Frozen Hash Browns, or 24-36 Frozen Tater Tots, (thawed)
- ½ cup milk
- 8 large eggs
- Salt & Pepper to taste
- 1 cup Cheddar Cheese (shredded)
- ½ -1 cup Meat of Choice
Other Optional Ingredients
- chopped spinach
- cottage cheese
- chopped tomato
- chopped green onion
- peppers
- mushrooms
I don’t recommend putting too many ingredients as the muffin cups need space to incorporate the egg mixture.
How to Make the Egg Bites
1- Preheat the oven to 350 F.
2- Generously grease a 12-muffin tin with cooking spray. I love this silicone, nonstick pan because you can omit the oil, and the cooked egg bites or muffins just pop right out when you press upward on the underneath side of the pan.
3- Divide the hash browns into each muffin cup so that they completely cover the bottom or press 2 to 3 Tater Tots on the bottom.
Cook desired meat (turkey sausage, bacon, ham) and disperse evenly into cups on top of the hash browns.
4- Cook desired meat (turkey sausage, bacon, ham) and disperse evenly into cups on top of the hash browns.
5- Whisk together the eggs, milk, salt, and pepper in a small bowl. (This immersion blender is so convenient). I love that it has a whisk and whipping attachments too.
6- Pour the egg mixture over each muffin well until the potatoes are completely covered.
7- Top each omelet with an equal amount of shredded cheddar cheese.
If you need to shred a bunch of cheese, I’ve found using a food processor is the only way to go! This Cuisinart food processor makes shredding cheese a snap. I can’t believe I went so long without it! I love it almost as much as my Instant Pot.
8- Place in the oven for about 15 to 20 minutes. The top will be golden brown and the egg will be cooked all the way through. A good way to tell if the egg is cooked fully is to insert a toothpick into the center of the egg bite.
If it comes out clean, it’s cooked all the way. The bake time might be longer, depending on your oven.
9- Let the egg bites cool slightly and then pop them out of the pan or use a knife to separate the omelets from the muffin tin.
10- Serve with salsa or a garnish of chives.
How to Store Leftover Egg Bites
Once the breakfast cups are completely cooled, keep them stored in the fridge in an airtight container for up to 5 days, or they freeze really well for up to 3 months.
Wrap them in parchment paper and place them in a zip bag.
Reheat thawed egg bites in the microwave for about 30 seconds or 1-2 minutes frozen.
Hash Brown Egg Bites Recipe // Quick & Delicious
These hash brown egg bites are delicious and easy to make. Make a batch up and freeze them for those mornings when you don’t have a lot of time to spend in the kitchen. Pop them in the toaster oven or microwave and you have something tasty, warm, and delicious to eat.
- Prep Time15 min
- Cook Time20 min
- Total Time35 min
- Yield12
- Serving Size2
INGREDIENTS
- Cooking Spry (I like to use avocado oil spray)
- 1 lb. Frozen Hash Browns, or 24-36 Frozen Tater Tots, (thawed)
- ½ cup milk
- 8 large eggs
- Salt & Pepper to taste
- 1 cup Cheddar Cheese (shredded)
- ½ -1 cup Meat of Choice
Other Optional Ingredients
- chopped spinach
- cottage cheese
- chopped tomato
- chopped green onion
- peppers
- mushrooms
INSTUCTIONS
Preheat the oven to 350 F.
Generously grease a 12-muffin tin with cooking spray. (I love this silicone, nonstick pan because you can omit the oil and the cooked egg bites or muffins just pop right out when you press upward on the underneath side of the pan.
Divide the hash browns into each muffin cup so that they completely cover the bottom, or press 2 to 3 Tater Tots on the bottom.
Cook desired meat (turkey sausage, bacon, ham) and disperse evenly into cups on top of the hash browns.
Whisk together the eggs, milk, and salt and pepper in a small bowl.
Pour the egg mixture over each muffin well until the potatoes are completely covered.
Top each omelet with an equal amount of the shredded cheddar cheese.
Place in the oven for about 15 to 20 minutes. The top will be golden brown and the egg will be cooked all the way through.
A good way to tell if the egg is cooked fully, is to insert a toothpick into the center of the egg bite. If it comes out clean, it’s cooked all the way.
The bake time might be longer, depending on your oven.
Let the egg bites cool slightly and then pop them out of the pan or use a use a knife to separate the omelets from the muffin tin.
Serve with salsa or a garnish of chives.
Once the breakfast cups are completely cooled, keep them stored in the fridge in an airtight container for up to 5 days.
These little bites freeze really well for up to 3 months. Wrap them in parchment paper and place them in a zip bag.
Reheat in the microwave for about 30 seconds, or if frozen for 1-2 minutes.
Jan Howell
Share:
Connect:
Jan Howell
Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.
