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
- Total Time: 30 minutes
- Prep time: 15 minutes
- Makes 10-12 egg muffins
- Quick & Budget Friendly
- 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
- Heat oven to 350**
- If your tots are frozen, thaw in microwave safe dish for 2 minutes
- Lightly grease muffin tin with cooking spray
- Gently smoosh two tater tots into the bottom of each muffin tin, repeat for all 12 cups
- Bake hash browns in oven while you mix up the eggs, all you need are for them to crisp up a bit
- In medium mixing bowl, whisk together mix eggs, kale, cheese and seasonings
- 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.
- Bake in oven for 10-12** minutes until eggs are cooked through.
- 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.