Crispy hashbrown crusts loaded with ham, bacon, melty cheese, and creamy eggs—these breakfast muffins are cozy, perfect to grab on busy mornings, and simply delicious!

Affordable Everyday Meal.

Est. Cost: ~$10–$15 USD total.

✨ Exclusive Recipe by @the.paperplategourmet

🍽️ Yield: 12 muffins

⏱️ Approx Total Cooking Time: ~50 minutes

🛒 SHOP IT

Meat & Seafood

🥩 Cooked ham — 4 oz
🥓 Bacon — 6 slices

Produce

🧅 Red onion — ¼–½ small (or 1 small shallot)
🌶️ Mini bell peppers — 2–3
🌿 Fresh chives — 2 Tbsp

Dairy & Eggs

🥚 Eggs — 5
🥛 Heavy cream — ½ cup
🧀 Cheddar cheese, shredded — 4 oz
🧀 Swiss cheese, shredded — 4 oz
🧈 Butter — 4 Tbsp
🥔 Hashbrowns — 20 oz (≈ 2½ cups frozen, thawed + squeezed dry)

Pantry

🧄 Garlic powder — ~3 tsp total
🧂 Salt — 1 tsp + to taste
🧂 Black pepper — ½ tsp + to taste

🔪 MISE IT

🧈 Muffin Tin Prep [small bowl + muffin tin + brush]

Melt 4 Tbsp butter (divide).
Use brush to grease 12-well muffin tin with some melted butter.

🥔 Hashbrown Crust Mix [large bowl]

20 oz hashbrowns (thawed, squeezed dry)
Remaining melted butter
1 tsp salt
½ tsp black pepper
2 tsp garlic powder

🥓 Filling Components [large cutting board]

Cube 4 oz ham.
Cook and crumble 6 slices bacon.
Finely dice ¼–½ small red onion (or 1 shallot).
Finely dice 2–3 mini bell peppers.

🧀 Cheese Prep [2 small bowls]

Bowl 1: 4 oz Swiss cheese, shredded
Bowl 2: 4 oz Cheddar cheese, shredded

🥚 Egg Mixture [mixing bowl + whisk]

Crack 5 eggs.
Measure ½ cup heavy cream.
Add salt (to taste).
Add black pepper (to taste).
Add ½–1 tsp garlic powder.

🌿 Finish [small bowl]

Chop 2 Tbsp chives.

🍳 MAKE IT

PREHEAT oven to 400°F.
MIX hashbrowns with butter, salt, pepper, and garlic powder until coated.
DIVIDE & PRESS into 12 muffin wells, forming bottoms and sides using the back of a spoon or small glass.
BAKE for 15 minutes.
REMOVE tray and REDUCE oven to 350°F.
DIVIDE fillings:
- Ham + Swiss into half the cups
- Bacon + Cheddar into remaining cups
ADD onion and peppers evenly across all cups.
WHISK eggs, cream, garlic powder, salt, and pepper until smooth.
POUR egg mixture into each cup (~¾ full).
TOP with half the chives.
BAKE 20–25 minutes until centers are set (slightly jiggly).
REST 10 minutes in pan.
REMOVE muffins carefully.
SERVE with remaining chives and go love every bite!

Loaded Hash Brown Breakfast Muffins