hash brown egg muffins the novice kitchen

Hash Brown Egg Muffins

As I’ve said before – I love breakfast. When I have the time, I love to luxuriously make pancakes or waffles with fruit toppings, scrambled eggs, & french press coffee. That’s about 1 Sunday every two months.

The other 59 of those 60 days, I’m hard pressed to find 10 minutes a day to prepare and eat breakfast; and I absolutely refuse to be one of those “granola bar on the run” people (no offense), so of course I prepare in advance.

My Apple Pie Overnight Oats are a big hit and are easily adaptable to the flavor of the week, but every now and then I like to mix things up. Enter: hash brown egg muffins.

The base of these egg muffins are again, very adaptable to anyone’s preferences. For this recipe I used frozen chopped kale, because that’s what I had in my freezer and I wanted to use it up! Previously, I have used combinations of chopped onions, bell peppers, mushrooms, broccoli, fake bacon bits, spinach, and before my vegetarian days, REAL BACON.  I use my husband as a tasting panel and fortunately he’s not very picky but occasionally will make gentle suggestions like “I’m not that crazy about the broccoli but the rest of it was great.”

What I also love about these egg muffins is that they are super inexpensive to make:  $3.33 per recipe. The bulk of the expense will be the eggs; if you buy eggs from a farmers market of course the cost of eggs could likely be triple what I pay at Aldi (1.89). Even if quality eggs are used and other ingredients, its still possible to keep this recipe under $6 a batch. Still more cost effective, and healthier, than purchasing breakfast from a fast food place.

So here we go. Kale, cheese & hash brown egg muffins.

hash brown egg muffins the novice kitchen

Hash Brown Egg Muffins

  • Total Time: 30 minutes
  • Prep time: 15 minutes
  • Makes 10-12 egg muffins
  • Vegetarian
  • Quick & Budget Friendly

Items Needed

  • 12 cup muffin pan
  • medium mixing bowl
  • microwave safe dish
  • whisk or fork
  • Cooking spray (like Pam)


  • 24 tater tots (0.94)
  • 8 eggs (1.26)
  • 1/2 cup chopped kale (I used frozen) (0.63)
  • 1/2 cup shredded cheddar (more or less to taste) (0.50)
  • Seasonings: garlic powder, salt & pepper

Make It

  1. Heat oven to 350**
  2. If your tots are frozen, thaw in microwave safe dish for 2 minutes
  3. Lightly grease muffin tin with cooking spray
  4. Gently smoosh two tater tots into the bottom of each muffin tin, repeat for all 12 cups
  5. Bake hash browns in oven while you mix up the eggs, all you need are for them to crisp up a bit
  6. In medium mixing bowl, whisk together mix eggs, kale, cheese and seasonings
  7. Remove muffin tin from oven and divide egg mixture between the 12 cups. Remember that the eggs will floof up a bit when they bake, so don’t fill the tins too close to the tops.
  8. Bake in oven for 10-12** minutes until eggs are cooked through.
  9. Let cool for about 15 minutes before storing.

I recommend 2 cups for breakfast!

**I have a convection oven so not only do I set my oven to a lower temperature than normally recommended (if a recipe says 375, I lower to 350) but cooking time is also decreased. If you do NOT have a convection oven, I suggest raising temperature to 375 and cooking time to 15 minutes. If you are EVER unsure, always set cook time less than a recipe suggests and do spot checks. You can always keep something in the oven longer to cook, but it’s pretty difficult to revive a burnt recipe. 


One thought on “Hash Brown Egg Muffins

  1. Mary Lando says:

    These look so Good! I like the tater tot idea for the hash brown part. These would’ve been great for a food lab activity. 😊yum!


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