Breakfast Muffins

These Breakfast Muffins are loaded with crispy hash browns, eggs, melty cheese, bell peppers, and bacon—perfect for on-the-go mornings.

this Recipe

I didn’t plan on falling in love with these Breakfast Muffins. Honestly, they were more of a “let’s use up what’s in the fridge before it goes sad and squishy” kind of moment. It was one of those slightly unhinged mornings—coffee pot overflowed, the dog ate half a sock, and I’d already reheated my toast twice and still hadn’t taken a bite. You know the type.

And there they were. These golden, crispy little muffin-sized breakfasts. Hash browns all crunchy on the bottom, eggs fluffy and cheesy on top, with sweet bell pepper bits peeking through like they actually wanted to be there. And bacon. Real bacon. I took one bite standing barefoot at the stove and muttered “Oh my god” like I’d just invented the wheel.

They didn’t fix my day. But they made it easier to face. And isn’t that kind of the same thing?

Why You’ll Love This Breakfast Muffins Recipe?

Listen, I’ve made my fair share of breakfast recipes that sounded better on paper. Soggy egg cups, rubbery quiche, “healthy” muffins that taste like punishment. But these? These are a breakfast win.

• They’re real food. Hearty, cheesy, and actually satisfying.

• They reheat like champs. Pop one in the microwave and boom—instant breakfast.

• You can eat them standing up, in the car, or at your desk. Trust me, I’ve done all three.

• They’re weirdly fun to make. Something about pressing hash browns into a muffin tin just feels productive.

• They’re customizable. Don’t like bacon? Use sausage. Don’t eat meat? Add mushrooms. Wanna sneak in kale? Go for it.

They’re not fancy. They’re not trying to win a James Beard award. They’re just good. And sometimes that’s more than enough.

Ingredient Notes:

This recipe doesn’t ask for much—just a few staples and some flexibility.

• Hash browns (20 oz): I use the refrigerated kind. Frozen works too if you thaw and squeeze them a little. No one wants a soggy muffin base.

• Olive oil + salt & pepper: For flavor and crispiness.

• Fiesta cheese blend (2 cups): Melty, stretchy, cheesy goodness. Use whatever’s in the fridge—cheddar, gouda, mozzarella. I once used three different cheeses just to clean out the drawer.

• Bacon (12 oz): Crispy and crumbled. Use more or less. Use turkey bacon. Use tofu crumbles. Just… use something that makes you happy.

• Eggs (9): One for the crust, the rest for the fluffy center. Large, extra-large—don’t overthink it.

• Bell peppers (½ cup red + ½ cup orange): Sweet and colorful. They make you feel like you tried.

• Milk or cream (½ cup): Adds a little richness to the egg mix. Oat milk worked fine when I was out of dairy.

• Parsley: Optional, but it makes them look like you know what you’re doing.

How To Make Breakfast Muffins?

Step 1: Preheat that oven.
400°F. Turn it on before you forget. Trust me.

Step 2: Spray your muffin tins.
I’ve skipped this before. Don’t. Your future self will thank you.

Step 3: Make the hash brown crust.
Mix the hash browns, one egg, olive oil, half the cheese, salt and pepper. It’ll look a little weird and sticky. That’s okay. Press into the muffin tins like you’re making tiny potato bowls.

Step 4: Bake until crispy.
About 10–15 minutes. You want them lightly golden, not burned. (Unless you like that. I’m not here to judge.)

Step 5: Cook the bacon.
Crisp it up, crumble it, try not to eat half of it straight from the pan. I fail at this every time.

Step 6: Make the egg filling.
Whisk the rest of the eggs, stir in milk, the remaining cheese, bacon, bell peppers, and seasonings. It should look like a rainbow with bits of bacon floating in it.

Step 7: Fill and bake again.
Scoop the egg mix into the baked hash crusts. Careful not to overfill—these puff up a bit. Bake another 10–15 minutes or until the eggs are set and barely jiggly.

Step 8: Cool and devour.
Let them rest for five minutes so you don’t burn your mouth (again). Then pop one out, take a bite, and try not to cry tears of buttery joy.

Storage Options:

• Fridge: Airtight container, up to 4 days.

• Freezer: Wrap individually. They’ll keep for a couple of months—though mine never last that long.

• Reheat: Microwave for 30 seconds or warm in the oven to keep that crisp.

I’ve even eaten one cold out of the fridge at 2 a.m. Was it glamorous? No. Was it amazing? Absolutely.

Variations and Substitutions:

Let’s be real—half the time, you’re just trying to use what you’ve got. These muffins get that.

• No bacon? Add ham, sausage, tofu, or nothing at all.

• More veggies: Try spinach, zucchini, or leftover roasted broccoli.

• Add spice: A little hot sauce or a pinch of red pepper flakes does wonders.

• Swap the cheese: Feta, pepper jack, parmesan—have fun with it.

• Make them mini: Use a mini muffin tin and reduce the baking time. Perfect for brunch buffets or little hands.

Once I added leftover taco meat and jalapeños. It wasn’t traditional, but it was incredible.

What to Serve with Breakfast Muffins?

These guys are stars on their own, but if you’re building a brunch plate:

• Fruit salad for brightness

• Hot coffee (with something a little sweet)

• Yogurt or a smoothie if you’re going for balance

• Mimosas or Bloody Marys if it’s the weekend and you feel like celebrating the fact you cooked anything at all

Frequently Asked Questions:

Can I prep these the night before?
Absolutely. Bake them fully and store in the fridge. They’re great cold or warmed up.

Can I use cupcake liners?
I tried. They stuck. Just spray the tin and skip the mess.

Do they work without the hash brown crust?
Yep! They’re more like egg bites then, but still delicious. Bonus: less prep.

These Breakfast Muffins aren’t perfect. Sometimes they puff weird. Sometimes the crust doesn’t crisp the way you want. But you know what? They still taste like love. Like effort. Like “I got up this morning and made something.”

They’re not just food. They’re fuel. They’re comfort. They’re the difference between a chaotic morning and a kind-of-managed one. And if that’s not magic, I don’t know what is.

So, try them. Burn a batch. Fall in love with the next one. Tweak it. Make it your own. And when you do?

Drop me a note. Did you add garlic? Use vegan cheese? Eat four before anyone else woke up? I wanna hear all about your muffin adventures.

Keep the Flavor Coming – Try These:

Crockpot BBQ Chicken Wings (3 Ingredients)

Beef Taco Pockets Recipe

Meatball Boats Recipe

Breakfast Muffins

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Indulge, in an adventure with these Breakfast Muffins, where every bite offers a symphony of flavors and textures. Picture starting your day with the satisfying crunch of hash browns followed by the luxurious embrace of melted Fiesta blend cheese and the comforting smokiness of bacon all perfectly balanced with the light and airy tenderness of eggs. Each muffin serves as a feast adorned with the sweetness of red and orange bell peppers and a touch of parsley for that refreshing herbal kick. These muffins are more than a meal; they're a tribute to breakfast itself bringing together morning flavors in one convenient and irresistible package. Whether you're, on the go or enjoying a brunch they promise to elevate your breakfast experience to something extraordinary.

PRINT PIN REVIEW SAVE Saved!

24 Servings

Ingredients

1x2x3x

• 20 ounces bag refrigerated Simply Potatoes shredded hash browns
• 1 tablespoon olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 2 c Fiesta blend cheese divided use
• 12 ounces package bacon cooked and crumbled into bite-sized pieces
• 9 extra-large eggs divided use
• 1/2 c red bell pepper diced
• 1/2 c orange bell pepper diced
• 1 tablespoon parsley
• 1/2 c 2% milk or cream

Cook ModePrevent your screen from going dark

Instructions

 

1. Preheat your oven to 400°F (200°C).
2. Prepare 24 muffin tins by spraying them with cooking spray.
3. In a bowl combine one egg, the hash browns, olive oil, half of the cheese and half of both the salt and pepper. Mix well.
4. Evenly distribute the hash mixture into the muffin tins pressing it down to create a base.
5. Sprinkle parsley on top of each muffin tin.
6. Place, in the oven. Bake for 10 to 15 minutes until the hash browns turn crispy.
7. Meanwhile, cook the bacon in a skillet until it becomes crisp. Once done crumble it into pieces.
8. In a bowl whisk together the remaining 8 eggs. Add in the rest of the cheese, salt, pepper, cooked bacon bits, diced bell peppers and milk. Stir everything together until well combined.
9. Carefully pour this egg mixture over each hash base in every muffin tin.
10. For a touch of flavor if desired sprinkle a bit salt, pepper and parsley on top.
11. Return to the oven. Bake for another 10 to 15 minutes or until the eggs are fully set and cooked through.
12. Allow the muffins to cool inside their tins for around 5 minutes before serving. Enjoy them while they're still warm or, at room temperature.

Notes

To make these Breakfast Muffins gluten-free the main focus should be, on the hash browns. Store-bought shredded hash browns often contain flour or preservatives that aren't suitable, for those avoiding gluten. To tackle this you have two options;. Search for a brand explicitly labeled as gluten-free or take it a step further and prepare your shredded potatoes at home. It's actually quite simple. Guarantees that you're using unadulterated potatoes. Just wash, peel and grate your potatoes before following the rest of the recipe as instructed.

Audrey

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

nodashofgluten.com/