Hash Brown Bottomed Egg Muffin Cups


I found a new love... baking and/or cooking at night!!  The kitchen is calm and quiet-- an unusual scene that doesn't happen during the day with little hands and rumbling tummies invading my kitchen space!  And the recipe I am going to share in this post is an easy one to make and bake before bed and can be popped in the microwave for those oh so early mornings!

It's not a new recipe.  If you search "egg muffins" or "crustless quiche" you'll find that it has been done before by many!  I love how versatile and easy this recipe is to throw together so thought I'd share our Hash Brown Bottomed Egg Muffin creation!

I used the egg base from Snacking in the Kitchen's Egg Muffin recipe and then did my own thang!

8 eggs
1/4 C milk
1/2 tbsp. olive oil
1/2 tsp baking powder
Refrigerated hash browns.
Mix-ins of your choosing-- get creative!!  I chose frozen spinach, pieces of cooked bacon (or you can do ham), & shredded cheese

Preheat oven to 375*
Whisk the eggs, milk, oil, and baking powder together.
Press about 1/4 cup of hash browns into bottom of muffin tin/cups & put in oven for about 10 minutes to firm them up a bit.
Scoop mixture half way into muffin cups.
This is the first time I made them, not precooking hash browns before hand and instead of creating a bottom to the egg muffin, they floated within the egg mixture.  Great either way, though!
Add mix-ins to each muffin cup.
Sprinkle shredded cheese on top.
Bake 15-20 mins!

Need other Make Ahead breakfast ideas?  I recommend these yummy recipes, too!

(noted changes: I used 1 1/2 tsp. of Coconut instead of vanilla & regular butter & 1/2 tsp. cinnamon)

(subbed blueberries for blackberries)

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