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Veggie & Hash Brown Egg Muffins

Delicious and versatile egg muffins packed with protein and colorful veggies, perfect for busy mornings or make-ahead meals.
Print Recipe
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Muffin Base
  • 2 cups frozen shredded potatoes (hash browns), thawed Ensure they are well-thawed for even texture.
  • 1 tablespoon olive oil or butter
  • ½ pound ground chicken or turkey sausage Can substitute with plant-based sausage or omit for a vegetarian option.
For the Vegetables
  • 1 cup diced bell peppers (any color or combination) Feel free to use your favorite mix.
  • ½ cup diced red onion
  • 1 cup fresh spinach, finely chopped
For the Egg Mixture
  • 8 large eggs Gently whisk without overmixing to avoid rubbery texture.
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon smoked paprika

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and lightly grease a standard muffin pan.
  2. In a skillet over medium-high heat, cook the ground chicken or turkey sausage until fully browned and then set aside.
  3. Add olive oil or butter to the skillet, stir in the thawed hash browns, cooking until warmed and starting to turn golden.
  4. Divide the cooked potatoes among the muffin cups, pressing them into the bottom.
  5. Sauté bell peppers and red onion in the same skillet for 3-4 minutes until softened, then add spinach until just wilted.
  6. Spoon the cooked sausage evenly over the potatoes, then add the sautéed vegetables.
  7. In a bowl, whisk the eggs, salt, black pepper, garlic powder, and smoked paprika.
  8. Pour the egg mixture into the muffin cups, filling almost to the brim.
Baking
  1. Bake for 18-22 minutes, or until the eggs are set in the center.
  2. Let the muffins cool for about 5 minutes before removing them from the pan.

Notes

Serve with salsa or fresh herbs, and store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to a month.