Go Back Email Link
–+ servings

Breakfast Egg Muffins

Lyne Proulx
These 5 ingredients Breakfast Egg Muffins recipe is simple to make with Individually sized hash browns, ham, and eggs all in a muffin pan.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Cool 5 minutes
Total Time 55 minutes
Course Breakfast
Cuisine American, Canadian
Servings 12 egg muffins
Calories 212 kcal

Equipment

  • 1 cupcake /muffin pan

Ingredients
  

  • 3 cup of frozen shredded hash browns
  • 1/2 cup flour
  • 3 TBSP vegetable oil
  • 2 cup chopped ham
  • 12 Eggs
  • pam spray to coat muffin pan

Instructions
 

  • Preheat oven to 400 degrees.
  • In a large mixing bowl, combine the hash browns, flour, and oil.
  • Mix until combined.
  • Spray your cupcake tin and spoon hash browns into each pan about 3/4 full.
  • Bake in the oven for 30 minutes.
  • Once the 30 minutes is up, pull out and using the back of the spoon, make a cavity for the ham.
  • Crack one egg into each of the hash browns.
  • Place back into the oven for 10-15 minutes or until the eggs are cooked.
  • Let cool for 5 minutes before serving!

Nutrition

Calories: 212kcalCarbohydrates: 14gProtein: 12gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 178mgSodium: 351mgPotassium: 283mgFiber: 1gSugar: 1gVitamin A: 238IUVitamin C: 4mgCalcium: 32mgIron: 2mg
Keyword breakfast egg muffins, breakfast muffins in a pan, breakfast recipe, egg muffins
Tried this recipe?Let us know how it was!