• Iris Windsor

Hash Brown Egg Muffins

Hash brown Egg Muffins


1 x500gm package refrigerated hash browns

2/3 cup shredded low fat cheddar cheese

5 Tablespoons unsalted butter, melted

1 tablesp chopped chives


12 large eggs

Chopped fresh chives, for serving


  1. Preheat the oven to 260C.

  2. Grease a muffin pan with cooking spray or melted butter.

  3. In a medium bowl, combine the hash browns, shredded cheddar cheese, chives, pepper, and melted butter.

  4. Mix well

  5. Divide the hash brown mixture among the 12 muffin tin cups (they will be very full but will shrink as they bake)

  6. Press the potatoes into the bottoms and up the sides of each cup.

  7. Bake the hash brown cups for 25 minutes then remove them from the oven

  8. Using a dry cup or spoon, push down the centers of the muffins to make enough room for the eggs.

  9. Crack one egg into each cup then top each egg with salt and pepper.

  10. Return the hash brown cups to the oven and bake for an additional 12 to 15 minutes or until the eggs reach your desired doneness.

  11. Remove the hash brown cups from the oven and let them cool for at least 10 minutes in the muffin tin

  12. Run a sharp knife around the edges to release the muffins.

  13. Top the hash brown muffins with the chopped fresh chives and serve.

To learn more about us, at Dragonfly's Early Learning at Coolum Beach, go to https://www.dragonflys.com.au/contact-us

Or give us a call on 07 5471 6500. We would love to hear from you

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This photo has been taken from Pinterest


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