Name: Breakfast Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 20 oz shredded hash browns (thawed); 1 tbsp olive oil; 1 tsp sea salt, divided; ½ tsp black pepper, divided; 2 cups shredded Fiesta blend cheese, divided; 12 oz cooked turkey bacon, crumbled; 9 extra-large eggs (1 for crust, 8 for filling); ½ cup diced red bell pepper; ½ cup diced orange bell pepper; ½ cup milk or cream; 1 tbsp chopped parsley

There’s something about breakfast muffins that makes mornings feel just a little more put together. Whether you’re juggling work emails, school drop-offs, or just trying to ease into the day with a good cup of coffee, these Breakfast Muffins are your new secret weapon. They’re savory, filling, and packed with bold, satisfying flavors. Plus, they’re the perfect mix of crispy and creamy—with a golden hash brown crust and a fluffy egg-based filling loaded with turkey bacon, bell peppers, and melty cheese.

I first made these muffins for a holiday brunch when I wanted something festive, hearty, and easy to prep ahead. Let’s just say they disappeared faster than the cinnamon rolls. What I love most about this recipe is that it feels indulgent but is actually pretty wholesome. It’s naturally gluten-free, protein-packed, and totally customizable depending on what you’ve got in your fridge.

These muffins are especially great for meal prepping. You can make a whole batch over the weekend, pop them in the fridge or freezer, and reheat them throughout the week for a grab-and-go breakfast that tastes just as good on day five as it did fresh out of the oven. They’re also a lifesaver during the holidays or when hosting guests—make them the night before and enjoy your morning stress-free.

If you’re looking for a breakfast recipe that’s hearty, healthy-ish, and full of flavor, this is the one. Let’s get into all the reasons you’ll fall in love with these breakfast muffins.

Why You’ll Love This Recipe

These breakfast muffins check so many boxes—it’s honestly hard to know where to start. Here’s what makes them a must-try:

Gluten-Free and Kid-Friendly: Because they’re made with hash browns instead of traditional muffin batter, they’re naturally gluten-free. And thanks to the cheesy egg filling, even picky eaters won’t turn these down.
Meal Prep Gold: These muffins hold up beautifully in the fridge or freezer. You can make a big batch, freeze half, and enjoy a hot breakfast with zero effort on busy mornings.
Texture Heaven: The hash brown crust bakes up golden and crispy, while the egg filling stays fluffy and rich with every bite. It’s the perfect contrast that keeps things interesting.
Customizable: You can easily make these your own. Swap out the turkey bacon for sausage, toss in some spinach or mushrooms, or adjust the cheese blend to suit your taste.
Perfect for Any Occasion: Whether you’re making them for a holiday brunch, weekend meal prep, or a weekday breakfast-on-the-go, these muffins always fit the moment.

In short, these muffins are more than just a breakfast option—they’re a game-changer. Now, let’s take a quick look at why they’re not just tasty, but also good for you.

Health Benefits

Even though these muffins feel indulgent, they pack a surprising number of nutritional perks:

Protein-Packed: Thanks to the eggs, turkey bacon, and cheese, each muffin delivers a solid dose of protein. This helps you stay full longer and keeps energy levels steady throughout the morning.
Vegetable-Forward: With bell peppers in the filling and optional add-ins like spinach or mushrooms, you’re sneaking in some veggies first thing in the day.
Gluten-Free Alternative: These are a great option if you’re avoiding gluten but still want something warm and comforting for breakfast.
Lower in Carbs: Compared to regular breakfast pastries or toast, these muffins have fewer carbs, especially if you’re watching your intake.

They’re basically a delicious way to start your day on the right foot—nourishing, satisfying, and totally crave-worthy.

Preparation Time, Servings, and Nutritional Information

Total Time: 35–40 minutes
Prep Time: 10–15 minutes
Cook Time: 20–25 minutes
Servings: 24 muffins
Calories per muffin: ~130
Key Nutrients per serving:

Protein: 7g
Carbs: 6g
Fat: 9g
Fiber: 1g

Ingredients List

Here’s everything you’ll need to bring these muffins to life. These quantities make 24 muffins, perfect for feeding a crowd or stocking your fridge for the week.

1 (20 oz) bag shredded hash browns (thawed if frozen)
1 tablespoon olive oil
1 teaspoon sea salt, divided
½ teaspoon black pepper, divided
2 cups shredded Fiesta blend cheese, divided
12 oz cooked turkey bacon, crumbled
9 extra-large eggs (1 for crust, 8 for filling)
½ cup diced red bell pepper
½ cup diced orange bell pepper
½ cup milk or cream
1 tablespoon fresh parsley, chopped

Ingredient Highlights:

Hash Browns: These form the crispy base and keep the muffins gluten-free. If using frozen, be sure to pat them dry to avoid soggy crusts.
Turkey Bacon: Adds a smoky, savory punch without the heaviness of pork bacon.
Eggs: The main structure of the filling—rich, fluffy, and loaded with protein.
Bell Peppers: Brighten things up with color and a sweet crunch.
Fiesta Cheese Blend: A mix of cheddar, Monterey Jack, and sometimes a hint of queso. Melts beautifully for a creamy, cheesy bite.
Fresh Parsley: Brings a touch of freshness and color to the final dish.

Step-By-Step Cooking Instructions

Step 1: Prepare the Hash Brown Crust

Preheat your oven to 400°F (200°C).
Lightly grease two 12-cup muffin tins with nonstick spray. This step is essential to prevent sticking.
In a large bowl, combine the hash browns, 1 egg, olive oil, 1 cup of shredded cheese, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix well until everything is coated and slightly sticky.
Scoop the mixture evenly into the muffin cups, pressing it firmly into the bottom and slightly up the sides to form a nest.
Sprinkle a pinch of parsley on top of each.
Bake for 10–15 minutes until the edges begin to turn golden and crispy.

Tip: If the hash browns release moisture during baking, don’t worry. That’ll evaporate as they crisp up in the oven.

Step 2: Make the Egg Filling

While the crusts are baking, whisk 8 eggs in a large bowl.
Add the remaining 1 cup of cheese, diced bell peppers, crumbled turkey bacon, the remaining ½ teaspoon of salt, ¼ teaspoon of pepper, and milk. Stir everything together until fully combined.
Once the crusts are done, carefully remove the muffin tin from the oven.
Pour the egg mixture evenly over each muffin cup, filling to about ¾ full.
Sprinkle a bit more parsley on top for color and flavor.

Step 3: Bake the Muffins

Return the muffin tins to the oven and bake for another 10–15 minutes.
You’ll know they’re ready when the egg is set and slightly puffed, and the tops have a light golden hue.
Let the muffins cool in the pan for about 5 minutes before carefully removing them with a small spatula or butter knife.

Optional: For extra crispy tops, switch the oven to broil for 1–2 minutes at the end.

How to Serve

These breakfast muffins are super versatile when it comes to serving. Here are a few tasty ideas:

Enjoy warm out of the oven with a dash of hot sauce or ketchup.
Serve alongside a fresh fruit salad for a light, balanced breakfast.
Add a dollop of sour cream or plain Greek yogurt on top.
Stack two muffins and sandwich them between an English muffin for a homemade breakfast sandwich.

Pairing Suggestions

These muffins work great with all kinds of side dishes and beverages. Here are some perfect pairings:

Fresh Fruit: Sliced melon, grapes, or berries complement the savory flavors well.
Salad: A simple green salad with lemon vinaigrette makes a light, refreshing pairing.
Smoothies: Try a banana-spinach smoothie or a classic strawberry one for extra nutrients.
Coffee or Tea: A strong cup of black coffee or a soothing herbal tea pairs beautifully with these muffins.

Storage, Freezing & Reheating Instructions

Refrigerator: Store cooled muffins in an airtight container in the fridge for up to 5 days.

Freezer: Place muffins on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They’ll keep well for up to 3 months.

Reheating:

Microwave for 30–45 seconds from the fridge, or 1–2 minutes from frozen.
You can also reheat in the oven at 350°F for 10 minutes to revive that crispy texture.

Common Mistakes to Avoid

Not spraying the muffin tin well: These muffins will stick if your pan isn’t generously greased.
Using watery hash browns: Always thaw and pat them dry before using, especially if they were frozen.
Overfilling with egg mixture: Leave a little room so the eggs can puff up without overflowing.
Skipping the cooling time: Let them sit for 5 minutes after baking to make them easier to remove.
Using too much cheese: It may seem hard to believe, but too much cheese can make the muffins greasy and cause them to collapse.

Pro Tips

Use a silicone muffin tray: These make cleanup a breeze and virtually eliminate sticking.
Add veggies strategically: Chop them small so they cook evenly in the short bake time.
Use freshly grated cheese: It melts better and avoids the anti-caking agents in pre-shredded versions.
Batch cook and freeze: These are perfect for freezing, so make a double batch and enjoy later.
Customize the spice: A dash of smoked paprika or red chili flakes adds warmth and depth.

Frequently Asked Questions (FAQs)

Can I use a different type of meat?
Absolutely. Cooked sausage, ground chicken, or even diced halal chicken sausage all work well.

What if I don’t have milk or cream?
You can use any dairy or non-dairy milk substitute like oat milk or almond milk, though the texture might be slightly less rich.

Can I make these vegetarian?
Yes! Just skip the turkey bacon and add more veggies like spinach, mushrooms, or zucchini.

Can I use regular muffin liners?
Yes, but spray them with nonstick spray as well. Egg-based muffins tend to stick to paper otherwise.

How do I know when the eggs are cooked?
The tops should be puffed and lightly golden, and the centers should no longer jiggle when you tap the pan.

Are these good cold?
Definitely. They’re tasty at room temperature, too—great for picnics or packed lunches.

How do I avoid soggy muffins?
Make sure your hash browns are dry and that you don’t overload with wet veggies.

Can I halve the recipe?
Yes, simply halve all ingredients and use one muffin tray instead of two.

Is it okay to use frozen peppers?
Yes, but thaw and drain them first so you don’t add excess moisture.

Can I prep these the night before?
You can assemble the crust and filling separately the night before and then bake in the morning.

Conclusion & Call to Action

These Breakfast Muffins are everything you want in a morning meal—easy to make, full of flavor, and endlessly customizable. Whether you’re prepping for a busy week or serving brunch for friends, they’ll quickly become a go-to favorite in your kitchen.

Now it’s your turn! I’d love to hear how yours turn out. Did you go classic with turkey bacon and peppers or add your own twist? Snap a photo and tag me online—I always love seeing your kitchen wins. Happy baking!