Ham & Cheese Hashbrown Muffins

Ham & Cheese Hash Brown Muffins Recipe – the perfect way to start your day! Packed with shredded hash brown potatoes, diced ham, cheddar, eggs, milk, Bisquick, and green onion, these easy muffins are perfect for breakfast, brunch, or on-the-go snacks. Hearty, cheesy, and absolutely delicious.

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Ham & Cheese Hash Brown Egg Cups

These Ham and cheese hash brown muffins are little bites of breakfast perfection! Each muffin is packed with hash browns, smoky diced ham, gooey cheddar cheese, green onions, milk, eggs, and Bisquick. Whether you’re enjoying them straight out of the oven or reheating for a quick breakfast on the go, these muffins are bursting with comforting, satisfying goodness. They’re easy, portable, and downright delicious!

How to Make Hash Brown Muffins

These muffins are super easy to make with only a few simple ingredients. Cook diced ham in a large skillet over medium-high heat until all the liquid has evaporated. Place ham in a large bowl and add eggs, milk, garlic powder, dijon mustard, shredded cheddar cheese, chopped green onions, Bisquick, and shredded hash brown potatoes.

Using a large cookie scoop, drop the egg mixture into muffin cups that have been sprayed with nonstick cooking spray. Bake in a preheated oven until golden brown. Garnish with parsley or chopped fresh chives.

Helpful Tips & Frequently Asked Questions

• Diced ham has a lot of excess moisture in it. I recommend cooking the ham in a skillet before adding it to the casserole.
• I use shredded hash browns. I have not made this recipe with diced potatoes, so I can not say how that turns out.
  • I use a bag of refrigerated Simply Potatoes shredded hash browns.
  • You can use thawed frozen hash browns.
• If you need a gluten-free recipe, make sure to use Gluten-Free Bisquick.
• I use a regular muffin pan for this recipe. Feel free to use a mini muffin pan. You will need to reduce the cooking time if you use the smaller muffin tin.
• This recipe is easy to customize to your family’s preferences. Our favorite variations/additions are:
  • bell peppers
  • mushrooms
  • spinach
  • pepper jack cheese
• Can I freeze Hash Brown Cups? Yes! Bake the muffins and cool to room temperature. Place the muffins in a freezer-safe container or freezer bag. Store in the freezer for up to four months.
  • This is a great meal prep recipe!
• Store leftovers in an airtight container in the refrigerator.
  • Reheat the egg bites in the microwave.

What to Serve with Hashbrown Egg Cups

These muffins has quickly earned a spot in our breakfast/brunch rotation. They are hearty enough to stand alone, but they pair beautifully with a variety of sides for a complete meal. 

• For a well-rounded breakfast, serve them alongside a fresh fruit salad or a bowl of berries for a pop of sweetness to balance the savory flavors. 
• If you’re feeling indulgent, crispy bacon or sausage links make a hearty addition with an extra protein boost. 
• For something lighter, a simple mixed green salad with a tangy vinaigrette beautifully complements the richness of the muffins.

Looking for more dishes to serve alongside these muffins? Here are some popular recipes from the website:

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Ham and Cheese Hash Brown Muffins

Yield: 12 muffins

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Ham & Cheese Hash Brown Muffins Recipe – the perfect way to start your day! Packed with shredded hash brown potatoes, diced ham, cheddar, eggs, milk, Bisquick, and green onion, these easy muffins are perfect for breakfast, brunch, or on-the-go snacks. Hearty, cheesy, and absolutely delicious.

• Preheat oven to 350ºF. Lightly spray a muffin pan with cooking spray or line with cupcake liners.

• Cook diced ham in a large skillet over medium-high heat until all the liquid has evaporated. 

• Combine ham, dijon mustard, garlic powder, Bisquick, eggs, cheese, milk, green onions, and hashbrowns.

• Using a large cookie scoop, scoop batter into the prepared muffin pan.

• Bake for 20 minutes, until brown.

• Diced ham has a lot of excess moisture in it. I recommend cooking the ham in a skillet before adding it to the casserole.
• I use shredded hash browns. I have not made this recipe with diced potatoes, so I can not say how that turns out.
  • I use a bag of refrigerated Simply Potatoes shredded hash browns.
  • You can use thawed frozen hash browns.
• If you need a gluten-free recipe, make sure to use Gluten-Free Bisquick.
• I used a regular muffin pan for this recipe. Feel free to use a mini muffin pan. You will need to reduce the cooking time if you use the smaller muffin tin.
• This recipe is easy to customize to your family’s preferences. Our favorite variations/additions are:
  • bell peppers
  • mushrooms
  • spinach
  • pepper jack cheese
• Can I freeze Hash Brown Cups? Yes! Bake the muffins and cool to room temperature. Place the muffins in a freezer-safe container or freezer bag. Store in the freezer for up to four months.
  • This is a great meal prep recipe!
• Store leftovers in an airtight container in the refrigerator.
  • Reheat the egg bites in the microwave.

Steph