Ham, Leek, and Hash Brown Breakfast Cups

These ham, egg, and cheese hash brown breakfast muffins are a protein-packed ready to go breakfast staple.

Ham and Leek Egg Muffins are delicious and so easy to make. Breakfast egg muffins are baked egg cups that are loaded with a variety of vegetables, meats, and cheese.

Pair these with a slice of toast, some fruit, and a cup of coffee for a perfect well-balanced breakfast. Or call them mini frittatas and serve them at your next brunch.

They also reheat really well. Make them during the weekend and enjoy them for breakfast all week long.

Looking for more breakfast ideas? Try these Brown Butter Pecan Scones, Strawberry Oatmeal Pancakes, or Crispy Waffles.

stack of three egg muffins on a white plate

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The combination of pork, leek, and potatoes is one of my favorite pairings whether it is in my leek and potato soup or these breakfast cups. These really are the perfect breakfast. In a single bite, you have crispy potatoes, gooey cheese, creamy eggs, salty ham, and delicious leeks.

Want to serve these for dinner? You totally can just swap out the toast and fruit for a crisp side salad. Viola breakfast for dinner!

egg muffin ingredients

Ingredients

Hash Browns

If you don’t have hash browns, you can substitute smashed-up thawed tater tots. In fact, I often prefer tater tots because they add a little bit more flavor.

Cheese

Many kinds of cheese will work. Try cheddar, colby, mozzarella, or gouda. You want to focus on cheeses that will melt really well and help to hold the hash browns together.

Eggs

If using liquid egg substitute for whole eggs you will want to use two cups of liquid egg substitution.

Mix-Ins

For these breakfast cups, I really like the combination of ham and leeks. But you can use the hash brown cup and scrambled eggs as a base to mix in your own favorite ingredients.

Other flavor combinations to try

  • Sausage and Bell Peppers topped with Salsa, Guacamole, and Sour Cream after baking
  • Sun-Dried Tomatoes, Spinach, and Artichokes topped with Feta Cheese after baking
  • Bacon, Mushrooms, and Spinach
  • Tomatoes and Basil topped with Parmesan Cheese

Directions

Preheat oven to 400 degrees Farenheight and generously spray a muffin tin with cooking spray.

In a bowl, combine the hash browns and cheese.

Pat the hashbrown mixture into the muffin tin covering the bottom and sides of each cup. Bake for 15 to 20 minutes until the hashbrowns are crispy. Remove the pan from the oven and reduce the temperature to 350 degrees Farenheight.

eggs whisked in a measuring cup

While the hashbrowns are baking, beat the eggs, milk, ground mustard, and pepper in a large measuring cup until combined.

Once the hashbrowns have finished baking, divide the ham and leeks evenly between the cups.

Fill each cup 3/4 of the way full with the egg mixture.

Bake for 15 to 20 minutes until the eggs have set.

How to store

Store these breakfast cups in an airtight container in the refrigerator for up to five days.

How to reheat

In the Oven: Reheat the breakfast cups on a parchment-lined baking sheet at 350 degrees Fahrenheit for 15 minutes.

In the Microwave: Place on a microwave-safe plate and microwave for 30 seconds. Be careful to not microwave these too long because they will become tough and rubbery.

How to freeze

Once the breakfast cups have cooled completely wrap them individually with plastic wrap and place them in a zip-top bag. Label with the contents and date. Freeze for up to three months.

To reheat, unwrap from the plastic and wrap them in a damp paper towel. Heat in the microwave in 20-second increments until warmed through.

stack of three egg muffins on a white plate

Tips

  • Don’t skimp on the non-stick spray. Nothing is worse than leaving half of your crispy tater tots stuck in the muffin tin.
  • The egg cups will puff up while they bake. Only fill the muffin pan 3/4 of the way up to prevent overflow.
  • These breakfast cups are easier to remove from the pan when they are hot. If they start to stick run a plastic knife around the edges to help loosen them.
  • This flavor combination is just one iteration. Feel free to swap in your favorite fillings and make this dish your own.

Bonus Tip

Since originally creating this recipe I have tried these silicone liners and they are amazing. Without the liners, the egg cups cook ok but do have a tendency to stick. With the silicone liners, the egg cups still cook uniformly but also slide right out with no sticking. I love that these liners are reusable and cheap. Buy them here on Amazon.

stack of two egg muffins on a white plate

Ham, Leek, and Hash Brown Breakfast Cups

Yield: 12 Breakfast Cups
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

These quick and easy ham, egg, and cheese hash brown breakfast muffins are a protein-packed ready-to-go breakfast staple.

Ingredients

  • 3 Cups of Thawed Hash Browns
  • 1 Cup of Shredded Cheese (Choose your favorite: Cheddar, Gruyere, etc.)
  • 8 Large Eggs
  • 1/2 Cup Milk
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon Black Pepper
  • 2 Leeks Sliced
  • 1 Cup Diced Ham

Instructions

  1. Preheat oven to 400 degrees Farenheight and generously spray a muffin tin with cooking spray.
  2. In a bowl, combine the hashbrowns and cheese.
  3. Pat the hashbrown mixture into the muffin pan covering the bottom and sides of each cup. Bake for 15 to 20 minutes until the hashbrowns are crispy. Remove the pan from the oven and reduce the temperature to 350 degrees Farenheight.
  4. While the hashbrowns are baking, beat the eggs, milk, ground mustard, and pepper in a large measuring cup until combined.
  5. Once the hashbrowns have finished baking, divide the ham and leeks evenly between the cups.
  6. Fill each cup 3/4 of the way full with the egg mixture.
  7. Bake for 15 to 20 minutes until the eggs have set.

Notes

  • Don't skimp on the non-stick spray. Nothing is worse than leaving half of your crispy tater tots stuck in the muffin tin.
  • The egg cups will puff up while they bake. Only fill the muffin pan 3/4 of the way up to prevent overflow.
  • These breakfast cups are easier to remove from the pan when they are hot. If they start to stick run a plastic knife around the edges to help loosen them.
  • This flavor combination is just one iteration. Feel free to swap in your favorite fillings and make this dish your own.
Nutrition Information:
Yield: 6 Serving Size: 2 Breakfast Cups
Amount Per Serving: Calories: 611Total Fat: 41gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 24gCholesterol: 305mgSodium: 1105mgCarbohydrates: 40gFiber: 4gSugar: 3gProtein: 23g

This information is provided as a courtesy and is an estimate only. This information comes from an online calculator. Although raspberriesandkohlrabi.com attempts to provide accurate nutritional information, these figures are only estimates.

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Do you prefer a savory breakfast over a sweet breakfast? Then check out this post that includes over 40 recipes for veggie-centric breakfasts.

stack of three egg muffins on a white plate

Hash brown egg cups

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