These delicious ham, egg, and cheese hash brown breakfast muffins are a protein-packed ready-to-go breakfast staple. They are quick and easy to make and can also be made in advance and reheated making them great for busy mornings.
These breakfast muffins start with a hash brown "basket" that is pre-baked and then filled with leeks, ham, eggs, and grated cheddar cheese.
Pair them 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 are basically a breakfast casserole baked as individual servings in a muffin tin.
Looking for more breakfast ideas? Try these Brown Butter Pecan Scones, Strawberry Oatmeal Pancakes, or Crispy Waffles.
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Why You Will Love This Recipe
- These really are the perfect breakfast. In a single bite, you have crispy potatoes, gooey cheese, creamy eggs, salty ham, and delicious leeks.
- They also reheat really well. Make them during the weekend and enjoy them for breakfast all week long.
- These breakfast muffins are so easy to customize. Add your favorite vegetables or swap out the ham for cooked bacon or sausage.
The combination of pork, leek, and potatoes is one of my favorite pairings whether it is in leek and potato soup, ham and leek pie, or in these breakfast muffins.
I always make these Ham Egg and Cheese Hash Brown Breakfast Muffins after Christmas or Easter dinner. They are a great way to use up leftover ham.
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!
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.
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.
If using liquid egg substitute for whole eggs you will want to use two cups of liquid egg substitution.
For these breakfast cups, I really like the combination of ham and leeks. But you can use the hash brown cups and scrambled eggs as a base to mix in your own favorite ingredients.
Easily customize these breakfast muffins with your favorite fillings. Here are a few suggestions.
- 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
Muffin Pan: My muffin pans are from Wilton. They have a non-stick coating which means they are easy to clean and muffins come out cleanly with or without muffin liners. They are dishwasher safe but to keep them in their best condition I prefer to hand wash them.
Mixing Bowls: These are some of my favorite mixing bowls. They come in a huge range of sizes, nest together for easy storage, and are easy to clean.
Large Measuring Cup: Whisking the egg mixture in a large measuring cup with a pour spout makes pouring it into the muffin pan easier.
Preheat the 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 hash brown mixture into the muffin tin covering the bottom and sides of each cup. Bake for 15 to 20 minutes until the hashbrowns are crispy and golden brown. Remove the pan from the oven and reduce the temperature to 350 degrees Farenheight.
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 ¾ of the way full with the egg mixture.
Bake for 15 to 20 minutes until the eggs have set.
Store these breakfast cups in an airtight container in the refrigerator for up to five days.
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.
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.
- 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 ¾ 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.
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.
Frequently Asked Questions
Absolutely that is one of the best things about this recipe. It is so easy to customize. You can add all sorts of vegetables. Some of my favorites include bell peppers, mushrooms, onions, broccoli, asparagus, and tomatoes.
More Easy Breakfast Recipes
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