Breakfast Muffins are totally irresistible and have become a holiday morning tradition in my house. I first made this combination on a chilly December morning when I needed something portable, festive, and filling for a crowd. The idea of a crispy hash brown cup holding a tender, cheesy egg filling sounded ambitious, but the result was so reliably delicious that it immediately earned a permanent place in our weekend rotation. The contrast — a golden, crunchy potato shell giving way to soft curds of egg studded with salty bacon and sweet bell peppers — is what makes these irresistible.

I discovered this version while adapting a classic brunch idea to be gluten free and easier to serve at a buffet. Using refrigerated shredded potatoes shortens prep time and creates a sturdy crust that crisps beautifully in a hot oven. These cups travel well, reheat cleanly in a toaster oven, and freeze without losing texture, which makes them an excellent choice for holiday mornings, potlucks, or a grab-and-go weekday breakfast. Family and friends always ask for the recipe — and I love that I can make 24 at once for a crowd.

Ingredients

• Refrigerated shredded hash browns (20 oz.): Look for a 20-ounce bag of refrigerated shredded potatoes (like Simply Potatoes). Fresh refrigerated potatoes crisp better than thawed frozen ones — if you must use frozen, thaw thoroughly and pat dry.
• Olive oil (1 tablespoon): Helps the crust crisp and prevents sticking. Use a neutral extra-virgin or a light olive oil for best flavor balance.
• Sea salt and ground black pepper: Split these between the crust and the filling to season both layers evenly; about 1 teaspoon salt and 1/2 teaspoon black pepper total.
• Fiesta blend cheese (2 cups, divided): A colorful blend of cheddar, Monterey Jack, and pepper jack adds melty richness; divide into 1 cup for crust and 1 cup for filling.
• Bacon (12 oz. package): Cook and crumble into bite-sized pieces. Thick or regular cut both work — cook until crisp but not burnt so it keeps texture in the filling.
• Eggs (9 extra-large): One egg binds the crust while the remaining eight make the custardy filling; extra-large eggs give a richer set.
• Red and orange bell peppers (1/2 cup each, diced): Add sweetness and color; finely dice so they cook quickly and distribute evenly.
• Parsley (1 tablespoon): Fresh parsley for brightness and a final sprinkle; chives are a good substitute.
• 2% milk or cream (1/2 cup): Adds creaminess to the egg mixture; use half-and-half for a richer custard or milk for a lighter set.

Instructions

Preheat and prepare pans: Preheat the oven to 400 degrees Fahrenheit. Spray two 12-cup muffin tins (24 cups total) generously with cooking spray or grease well. If you prefer, use paper liners but spray both the pan and the liner to ensure easy removal. Make the hash brown crust: In a large bowl whisk together 1 egg, 1 tablespoon olive oil, 1 cup of the shredded cheese, and half of the salt and pepper. Fold in the 20-ounce shredded potatoes until evenly coated. Divide the mixture between the 24 muffin cups and press firmly into the bottom and slightly up the sides to form a cup shape; you want an even thickness so it bakes uniformly. Sprinkle each cup with a little parsley. Parbake the crusts: Bake the potato cups at 400 degrees Fahrenheit for 10 to 15 minutes until the edges begin to turn golden and the crust feels set and crispy to the touch. The pre-bake helps the crust hold its shape when you add the wet filling. Cook the bacon: While the crusts bake, fry the bacon in a skillet over medium heat until crisp but not scorched. Transfer to a paper towel-lined plate to drain and crumble into bite-sized pieces. Reserve a little bacon fat for flavor if you like, otherwise blot it away for a leaner filling. Whisk the filling: In a medium mixing bowl whisk together the remaining 8 eggs until smooth. Stir in the remaining 1 cup cheese, the cooked bacon, diced red and orange peppers, remaining salt and pepper, 1/2 cup milk or cream, and a final tablespoon of parsley. Mix until combined but do not over-beat; you want some structure in the filling. Fill and finish baking: Pour the egg and bacon mixture evenly into each pre-baked potato cup. Sprinkle with an extra pinch of salt and pepper or a little parsley if desired. Return to the oven and bake another 10 to 15 minutes, or until the eggs are set in the center and slightly puffed. A toothpick inserted into the center should come out clean of uncooked egg. Cool and unmold: Allow the muffins to cool in the tins for about 5 minutes. To remove, run a narrow rubber spatula around the edge and under the bottom to free the crust; lift gently. Serve hot or at room temperature.

Storage Tips

To store, allow muffins to cool completely before covering. Refrigerate in an airtight container for up to 4 days. For freezing, flash-cool on a sheet pan, then transfer to a single layer in a freezer-safe bag or container; they keep well for up to 3 months. Reheat from frozen in a 350 degree Fahrenheit oven for 12 to 15 minutes or in a toaster oven for 8 to 10 minutes to restore crispness. Microwaving is fastest but will soften the crust; if microwaving, crisp briefly in a hot skillet or under the broiler for a minute.

Ingredient Substitutions

If you want a lighter version, substitute turkey bacon or fully drain and blot the bacon to reduce grease. For a vegetarian option replace bacon with sautéed mushrooms and smoked paprika for depth. Swap Fiesta blend for sharp cheddar for a classic flavor or use a Mexican blend with a pinch of cumin for a southwestern twist. If you need dairy-free, omit the cheese and use a dairy-free shredded alternative and a splash of unsweetened almond or oat milk; the texture will be slightly different but still tasty.

Serving Suggestions

Serve warm alongside fresh fruit, a light green salad, or roasted tomatoes for a balanced brunch plate. Garnish with chopped chives or parsley and a drizzle of hot sauce or salsa for extra brightness. For a holiday buffet, display them on tiered trays with small tongs so guests can help themselves. They also pair well with a citrusy mimosa or a rich cold-brew coffee.

Cultural Background

This portable hybrid—crispy potato base with an egg custard filling—echoes elements of American diner brunches and European tartlets. Hash browns are a classic American breakfast staple while savory egg cups draw from quiche traditions; combining them creates a hand-held version perfect for buffet-style American gatherings and holiday breakfasts.

Seasonal Adaptations

In summer swap bell peppers for sautéed zucchini and fresh basil with a light mozzarella. In autumn add roasted delicata squash and sage with a pinch of nutmeg; in winter consider caramelized onions and leftover holiday ham. For Cinco de Mayo-themed gatherings add diced jalapeño, cumin, and pepper jack, and top with avocado crema just before serving.

Meal Prep Tips

Make a double batch and freeze half. Bake the potato crusts ahead of time and refrigerate uncooked filling separately; assemble and bake on the morning you plan to serve for the freshest texture. Use silicone muffin pans for easier unmolding if you struggle with sticking. Label frozen portions with the date and reheat individual muffins in a 350 degree Fahrenheit oven straight from the freezer for best results.

These muffins are a favorite for good reason: they combine familiar flavors with practical make-ahead convenience. Whether for a holiday spread or a weekday power-up, they’re reliably comforting and crowd-pleasing. Try making a variety platter to let guests pick their favorite combination of fillings — it’s always a hit.