03/18/2026
Decided to mix things up from the usual type of meals I prepare for the amazing bunch and prepare one of my favourite make-ahead breakfast recipes.
While a lot of egg bites on the market do a super job of offering convenience and protein on the go, they miss the mark on the carb side. Anyone who has worked with me knows how important it is to not only focus on protein at a meal, but to be sure to have a complex carb as well for energy.
I used defrosted .farms hash browns and pressed them into the muffin tins for an easy, delicious crust that provides the carb energy, making these egg muffins a complete meal. Feel free to add/ replace/ mix up with any filling of your choosing.
Great to make a batch for the week or freeze!
Ingredients:
– 12 hashbrown patties, thawed
– 6 eggs, beaten
– Salt & pepper, to taste
– Vegetable oil
Fillings (of choice):
– Diced bell pepper & mushrooms, shredded cheddar
– Chopped spinach, sliced sundried tomatoes, feta
Directions:
• Preheat oven to 400°F. Grease 12-cup muffin tin with oil/ oil spray. Press
defrosted hashbrowns into muffin tin using small cup/ bottom of jar. Bake for 15
minutes or until edges are golden.
• Remove hashbrown cups from oven. Fill evenly with fillings of choice to midway point. Cover with even amounts beaten eggs. Return to oven for 15
minutes.
• Enjoy straight from oven, store in fridge for 3-5 days or freeze.
*Makes 12 egg muffin cups
