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hash brown egg muffin in white muffin liner close up
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4.38 from 8 votes

Grab and Go Hash Brown Casserole Muffins

A portion controlled grab and go breakfast perfect for hectic mornings. Egg and cheese muffins featuring diced potatoes, ham and veggies- ready in about 30 minutes.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast, Snack
Cuisine: American
Diet: Diabetic, Low Calorie
Servings: 6
Calories: 141kcal


  • 1 ½ cups potatoes o'brien , thawed
  • 3 eggs , lightly beaten
  • cup lean diced ham
  • salt/pepper
  • grated cheese


  • Preheat oven to 350 degrees
  • Line muffin tin with foil liners and spray with nonstick baking spray.
  • Combine potatoes,eggs, and ham and season with salt and pepper as desired.
  • Divide mixture among baking cups and top with small amount of grated cheese.
  • Bake 20 minutes or until set.
  • Makes about 6 breakfast cups.


Expert Tips

  • Make sure to line the muffin tins for easy removal and clean up!
  • Thaw your hash browns- see FAQs below.
  • Divide the egg mixture between 6 muffin cups to ensure proper portion size.


Serving: 1muffin | Calories: 141kcal | Carbohydrates: 13g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 85mg | Sodium: 247mg | Potassium: 255mg | Fiber: 1g | Sugar: 0g | Vitamin A: 120IU | Vitamin C: 5mg | Calcium: 18mg | Iron: 0.6mg