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Loaded Egg and Hash Brown Muffins

Savory breakfast muffins packed with fluffy egg, crispy hash browns, melted cheddar, and your choice of sausage or turkey — baked in a standard muffin tin and ready to eat all week. A proper make-ahead breakfast that tastes like more effort than it is, holds well in the fridge for five days, and reheats in under a minute.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 5
Ingredients Method Notes

Ingredients
  

  • 8 large eggs
  • ⅓ cup milk
  • 2 cups frozen hash browns fully thawed and dried
  • 1 cup shredded cheddar cheese divided (¾ cup for mixture, ¼ cup for topping)
  • ¼ cup cooked turkey or sausage crumbles drained
  • ¼ cup green onions chopped
  • 1 tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper

Method
 

  1. Preheat oven to 375°F. Grease a 12-cup muffin tin thoroughly or line with paper liners.
  2. Whisk eggs and milk together in a large bowl until fully combined and slightly frothy.
  3. Fold in the thawed hash browns, ¾ cup cheddar, cooked meat, green onions, garlic powder, salt, and pepper. Mix gently until just combined — do not overmix.
  4. Divide mixture evenly among the muffin cups, filling each about two-thirds to three-quarters full.
  5. Sprinkle the remaining ¼ cup cheddar over the top of each muffin.
  6. Bake for 20–25 minutes until centres are set and tops are golden. Test with a toothpick — it should come out clean. Start checking at 20 minutes.
  7. Cool in the tin for 5 minutes before removing. Serve warm or transfer to an airtight container.

Notes

Thaw and dry the hash browns: Excess moisture is the main reason these muffins don't set properly. Pat them dry on paper towels after thawing.
Don't overfill: Two-thirds to three-quarters full is the right level — the mixture rises during baking.
Room temperature eggs: Let eggs and milk sit out for 15 minutes before mixing for a smoother, more even batter.