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Breakfast is often considered the most important meal of the day, and what better way to kickstart your morning than with a delicious, hearty dish? Mini Breakfast Hash Brown Muffin Cups are a perfect blend of crispy hash browns, savory breakfast meats, and fluffy eggs, all baked into a convenient muffin shape. These versatile cups not only provide a satisfying meal but also cater to the fast-paced lifestyles many lead today. Whether you’re rushing out the door or enjoying a leisurely weekend brunch, these muffin cups offer a delightful combination of flavors and textures that can be tailored to individual tastes.

Mini Breakfast Hash Brown Muffin Cups

Start your day with a tasty twist on breakfast by making Mini Breakfast Hash Brown Muffin Cups. These delightful treats combine crispy hash browns, savory meats, and fluffy eggs, all baked into a portable muffin shape that's perfect for busy mornings or leisurely brunches. With endless customization options, you can easily tailor them to your taste by swapping ingredients or adding vegetables. Prepare a batch in advance for a quick, hearty meal anytime!
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Ingredients
  

2 cups frozen shredded hash browns, thawed

1 cup shredded cheddar cheese

1/2 cup cooked and crumbled breakfast sausage (or bacon)

4 large eggs

1/4 cup milk

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

Chopped fresh chives or parsley for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Grease a muffin tin with cooking spray or line with muffin liners.

    Prepare the Hash Brown Base: In a large mixing bowl, combine the thawed hash browns, half of the shredded cheddar cheese, and the crumbled breakfast sausage. Season with garlic powder, onion powder, salt, and pepper. Mix everything well until combined.

      Form the Cups: Take about 2-3 tablespoons of the hash brown mixture and press it firmly into the bottom and up the sides of each muffin cup, creating a little cup shape. Repeat until all muffin cups are filled.

        Pre-bake the Hash Brown Cups: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the edges are golden brown and crisp.

          Prepare the Egg Mixture: While the hash brown cups are baking, whisk together the eggs, milk, and a pinch of salt and pepper in a separate bowl until well combined.

            Fill the Hash Brown Cups: Remove the crispy hash brown cups from the oven. Carefully pour the egg mixture into each hash brown cup, filling them about 3/4 full. Top each with the remaining cheddar cheese.

              Bake Again: Return the muffin tin to the oven and bake for an additional 15-20 minutes, or until the egg is set and slightly puffed and the cheese is melted and bubbly.

                Cool & Serve: Let the mini breakfast muffin cups cool for a few minutes in the pan, then carefully remove them using a small spatula. Garnish with chopped chives or parsley if desired.

                  Enjoy: Serve warm as a delicious breakfast any time of the day!

                    Prep Time, Total Time, Servings: 15 mins | 40 mins | 12 servings