Name: Cheesy Egg Muffins with Hash Brown Crusts
Prep time: 15 min
Cook time: 40 min
Ingredients: 2 cups shredded hash browns (refrigerated; if using frozen, make sure they are defrosted (you can microwave them)); 4 oz reduced fat cheddar cheese (divided); 6 eggs; 1 cup egg whites; 1/2 cup plain non fat Greek yogurt; 1 tsp paprika; 1 tsp garlic powder; 1 tsp kosher salt; 2 scallions; 2 tbsp fresh parsley

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Yes, you read that right! A classic meal prep option with a spin; egg muffins are one of the most easy and versatile breakfast meal prep options, because they are quick to assemble, and easy to portion out. But to kick them up a notch, I have added hash brown crusts to these individual egg muffins for even more flavor and texture. These cheesy egg muffins with hash brown crusts are a savory, delicious option for breakfast, or pair with a salad for a healthy lunch.

Egg Muffins: the easiest meal prep ever

When you first enter the meal prep world, one of the most popular (and easiest) preps is a simple egg muffin. In theory, an egg muffin is just a mini quiche or omelet baked in a muffin pan, so you get pre-portioned servings without much fuss. It’s one of the best ways to set yourself up for the week; making egg muffins is easy, hassle-free, and also versatile. You can use whole eggs or egg whites based on dietary preference; you can add meat (bacon, sausage, ham) and any cheese you like. Really, egg muffins are a great recipe to throw together based on whatever you have in the fridge.

Because of how versatile egg muffins are, there are tons of recipes out there to make them. What makes this recipe just a bit different is that instead of the quiches being crust-less, they have a cheesy hash brown crust. When paired with these tasty mini omelets, you have a complete breakfast in one bite!

Speaking of eggs and potatoes, if that’s your thing, you should check out these recipes:

Zucchini Quiche with Hashbrown Crust

Lighter Tater Tot Breakfast Bake

What you’ll need to make this recipe

shredded hash browns
- You can use either frozen or refrigerated hash browns for this recipe, just make sure they are the shredded variety.
- If you use frozen, make sure to defrost the hash browns fully by microwaving them.
reduced fat cheddar cheese
eggs
egg whites
plain non fat Greek yogurt
- Yogurt is used here to make the egg filling more creamy, similar to using milk when making an omelet or scramble.
paprika
garlic powder
kosher salt
scallions
parsley

How to make these cheesy egg muffins with hash brown crusts

Start off by preheating the oven to 375F. For this recipe, the crust will be pre-baked, and then the egg cups will bake again. To pre-bake the hash brown crust, start off by defrosting your hash browns (if they are frozen). I microwaved mine and they became defrosted, but also slightly warm and sticky (which worked well here). Then, combine the hash browns with 1 ounce of the cheddar cheese in a mixing bowl.

Spray a muffin pan with nonstick cooking spray, and then add about a heaping tablespoon of the hash brown mixture to each muffin opening. Press down to form a base. Bake the crusts for 15 minutes.

After the crusts have pre-baked, remove the muffin pan from the oven. In a mixing bowl, combine the eggs, egg whites, yogurt, spices, cheese, and herbs together. Spray the muffin pan openings again to prevent sticking, and pour about 1/4 cup of the egg mixture into each opening. Bake the egg cups for 20-25 minutes or until set up.

Allow the egg cups to fully cool and deflate before trying to remove them from the muffin pan. Use a knife around the edges to free the egg cups from the openings (some breakage might happen, just be careful).

Storage and reheating

Store the egg cups in an air tight container (or bag) in the refrigerator for 3-4 days. If you plan on eating them beyond that time frame, I recommend freezing them in a freezer storage bag. To heat them, you can either use a microwave, toaster oven, or air fryer (or any combination of the three) depending on if you want them to reheat soft or with a little crunch on top.