Hash Brown Egg Muffins

Make sure to check out the video below!


  • 10 eggs
  • 2 cups shredded hash browns
  • 1/2 large onion chopped
  • 4-6 large white or bella mushrooms chopped
  • 1/2 yellow pepper (or any color) chopped
  • 2 green onions chopped
  • 2 tbs. olive oil
  • Salt and pepper to taste
  • Cooking spray


  1. Preheat your oven to 400 degrees and pray a 12 count muffin pan with some cooking spray. Set aside.
  2. In a skillet add in the olive oil along with your chopped onion. Keeping the heat on medium low cook the onion until it become translucent, about 4-6 minutes.
  3. Add in the mushrooms and cook for an additional 3-5 minutes until the mushrooms start to cook down and change in color.
  4. Add in chopped pepper and cook for an additional 2 minutes, just to soften the pepper a bit. Set veggies aside.
  5. In a large mixing bowl add in your eggs and using a whisk beat the eggs breaking the yolks up. Season with salt and pepper and mix well.
  6. Add in the hash brown, cooked veggies, and green onions, and mix well incorporating everything into the eggs.
  7. Using a 1/4 measuring cup scoop the batter into the greased cupcake tins.
  8. Bake 25-30 minutes or until muffins are fully cooked through.
  9. Serve along toast, avocado, or some fruit (all optional) and ENJOY!

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