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Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins

Enjoy all your breakfast favorites in these perfect little breakfast muffins. A pre-baked hash brown basket filled with ham, egg, and cheese mixture. These delicious breakfast muffins are a great grab-and-go breakfast.

These ham, egg and cheese, and brown breakfast muffins have been my go-to for years now. Easily make these muffins using only a few ingredients in under an hour. You can even make these muffins ahead and simply pop them in the oven the next day and bake until the eggs are set. These muffins freeze well, too! Simply thaw them before reheating in the microwave.


5 eggs

About 2 1/2 c. hash browns frozen or refrigerated


1 c. shredded sharp Cheddar cheese

2 tablespoons heavy whipping cream

1/4 pound ham, diced



1 teaspoon garlic powder

Fresh cracked black pepper

How to make Ham Egg and Cheese Hash Brown Breakfast Muffins

Step 1: Prepare the oven. Preheat it to 425 degrees. Ready a 6-cup muffin pan. Grease and set aside.

Step 2: Into the prepared muffin pan, divide the hash browns, pressing them in and shaping kind of a cup at the bottom and up the sides. Each portion measures around 1/4-1/3 cup of hash browns. Then, sprinkle with salt.

Step 3: Place the muffin pan in the preheated oven and pre-bake the muffins for about 15 to 17 minutes or until the muffins begin to get slightly crispy and golden.

Step 4: Remove the muffin pan when done and adjust the oven temperature to 350 degrees.

Step 5: Place the eggs, heavy cream, salt, garlic powder, and pepper in a mixing bowl. Whisk well until smooth. Then, stir in the shredded cheese and diced ham.

Step 6: Into each hash brown cup, spoon the egg mixture and fill them up almost all the way. Place in the oven and bake for about 15 to 18 minutes.


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