These easy egg muffins are so fun to make because you can fill each tin with something different!
Your kids will love filling up their cups with their favorite breakfast goodies and watching them fluff up in the oven.
These breakfast muffins are also perfect for rushed mornings; just take a few out of the fridge, pop them in the microwave, grab and go!
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Ingredients
8 - eggs
1/4 cup - milk
1 20 oz bag - frozen hashbrowns
2 tablespoons - butter
(Makes 1 dozen muffins)
Optional Add-ins
crumbled bacon / chopped broccoli / spinach
bell peppers / coarse salt / tomatoes / shredded cheese
mushrooms / onions / fresh pepper / sausage
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Directions
1. Preheat oven to 400 degrees
2. Spray muffin tin with cooking spray
3. Melt 2 tablespoons of butter and combine it with hash browns in a medium bowl
4. Scoop hashbrowns into muffin tin until full and bake for 15 minutes then remove and push down using a measuring cup and bake for an additional 5-10 minutes
5. Crack eggs in a medium mixing bowl and whisk with milk until combined
6. Fill muffin tin evenly with egg mixture and top with goodies
7. Bake for 5 minutes or until eggs are fully cooked
*can be stored in an airtight container in the refrigerator for up to 3 days*
Share with us on Social Media how your egg muffins turned out!
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