Hashbrown Eggs and Veggie Breakfast Muffins

  • on September 6, 2018
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Hashbrown Eggs and Veggie Breakfast Muffins

Potatoes are all time favorite in my family, especially in the form of hash browns. Recently I have been trying to make a healthier version. While browsingĀ Pinterest, I came across many good ones. I made a few changes to the ones I found, switched to veggie version and made myself one proud mama (and wife) for hiding so many veggies in one small muffin that my kid ( and my husband) would never know about

Saturday morning was a perfect day to make theseĀ breakfast muffins. It was sunny, crisp morning to wake up to. We decided to go hiking early in the morning, so I made theseĀ on the go breakfast muffins.

This was a brilliant idea, for we were so exhausted after our mini almost 7 mile hike that we were out of energy by the end of it. These delicious muffins were such a treat for an exhausting but rewarding morning. Not only did we feel full of energy right after we savored them, they were quite delicious.

Hashbrown Eggs and Veggie Breakfast Muffins

No wonder SV wanted to eat some more on Sunday evening. And I couldnā€™t have been happier, knowing that he has been consuming hidden veggies, protein rich egg and high carb potatoes. These are his favorite muffins, right along with theseĀ cheese and veggie muffins.

Making these muffins are extremely easy. Just a few steps to follow and you are done.

These healthy breakfast muffins are quite easy to make. You only need a handful of ingredients.

Hashbrown Eggs and Veggie Breakfast Muffins

To make these breakfast muffins, I used frozen hash browns that I thawed in the microwave. You can shred them or divide one hash brown in to two. After preheating the oven to 400 degrees, spray the muffin tan with cooking spray. I use olive oil cooking spray.

Take thawed hash brown, shred them or break them into two pieces. Place a piece into each muffin tin cup.

Use the bottom of the glass to press them really well into the cups.


Place the chopped green pepper and red pepper on these hash browns.

Place chopped spinach and then chopped mushrooms. You can add veggies of your choice.

Beat the eggs in a bowl, add salt and black pepper. Pour the egg mixture on the veggies.

Place the muffin tin in the oven, and bake until the eggs are done.

These on the go breakfast muffins are super delicious and full of nutrients that youā€™d want your children to consume.Ā Hiding the veggiesĀ in the muffins was an awesome idea that made me try these on the go muffins.

Hashbrown Eggs and Veggie Breakfast Muffins Recipe
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins

Make your mornings delicious and healthy with these hashbrown, eggs and veggie breakfast muffins. They make perfect on the go breakfast or early brunch.

Servings: 6 muffins
Calories: 400 kcal
  • 2 Hash browns thawed
  • 2 eggs
  • 4 tbsp butter
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 Green Pepper finely chopped
  • 1/2 Red Pepper finely chopped
  • 1/2 cup Mushroom finely chopped
  • 1/2 cup Spinach finely chopped
  1. ā€¢ 1/2 Green Pepper finely chopped

    ā€¢ 1/2 Red Pepper finely chopped

    ā€¢ 1/2 cup Mushrooms finely chopped

    ā€¢ 1/2 cup Spinach finely chopped

Article Categories:
Muffin Recipes · Smoothie Recipes

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