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A handheld photo of a Ham and Cheese Egg Muffin showing the golden-brown crispy shredded hashbrown crust and melted cheddar.

Ham and Cheese Egg Muffins with Crispy Hashbrown Crust

These Ham and Cheese Egg Muffins feature a crispy shredded hashbrown crust, fluffy baked eggs, salty ham, and a bubbly toasted cheddar topping. The perfect high-protein, meal-prep breakfast for busy mornings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 cups (510g) shredded hashbrowns thawed and squeezed dry
  • 2 tbsp (30ml) unsalted butter melted
  • 1/4 tsp (1.25g) salt
  • 8 large eggs
  • 1/4 cup (60ml) heavy cream or whole milk
  • 1 cup (150g) cooked ham cubed small
  • 1.5 cups (170g) sharp cheddar cheese shredded, divided
  • 1/2 tsp (2.5g) salt
  • 1/4 tsp (1.25g) black pepper
  • 1 tsp (1g) dried parsley flakes for garnish

Equipment

  • 1 12-cup muffin tin Non-stick or silicone preferred
  • 1 Large Mixing Bowl

Method
 

Prepare the Hashbrown Crust
  1. Preheat oven to 400°F (200°C). Squeeze all moisture from thawed hashbrowns using a kitchen towel. Mix with melted butter and salt.
  2. Press 1/4 cup of potatoes into each greased muffin cup. Bake for 15-18 minutes until edges are golden brown.
Fill and Bake
  1. Whisk eggs, cream, salt, and pepper until fluffy. Stir in ham and 1 cup of cheddar cheese.
  2. Pour egg mixture into par-baked crusts. Top with remaining cheese and parsley. Bake at 375°F (190°C) for 12-15 minutes.

Notes

Ensure hashbrowns are completely dry for maximum crunch.
Use a silicone muffin pan for the easiest removal.