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Slightly overhead shot of Ham and Cheese Egg Muffins showing visible pink ham cubes and melted bubbly cheese with toasted spots.

Ham and Cheese Egg Muffins with a Crispy Hashbrown Crust

These Ham and Cheese Egg Muffins feature a crispy golden hashbrown crust, fluffy whisked eggs, and savory diced ham, all topped with melted sharp cheddar cheese and fresh vibrant chives for the perfect meal-prep breakfast.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 cups (450g) shredded hashbrowns thawed and squeezed dry
  • 1 tbsp (15ml) neutral oil vegetable or canola
  • 8 large eggs room temperature
  • 2 tbsp (30ml) heavy cream or whole milk
  • 1 cup (150g) diced ham small pink cubes
  • 1.5 cups (170g) sharp cheddar cheese shredded from a block
  • 2 tbsp (6g) fresh chives finely chopped
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper

Equipment

  • 1 12-cup muffin tin Non-stick preferred
  • 1 Kitchen Towel To squeeze moisture from hashbrowns
  • 1 Balloon Whisk For aerating eggs

Method
 

Preparation and Crust
  1. Preheat oven to 400°F (200°C). Squeeze all moisture out of thawed hashbrowns using a kitchen towel. Toss with oil and salt.
  2. Press potatoes into muffin cups, forming a crust. Bake for 15 minutes until edges are golden-brown and crispy.
Filling and Final Bake
  1. Whisk eggs, cream, salt, and pepper in a bowl until frothy. Stir in the diced ham cubes.
  2. Lower oven to 375°F (190°C). Pour egg mixture into the pre-baked crusts, filling 3/4 full.
  3. Bake for 12-15 minutes. Top with cheddar and broil for 2 minutes until bubbly with dark brown spots. Garnish with chives.

Notes

Ensure the hashbrowns are as dry as possible for a truly crispy crust.
Use sharp cheddar for the best toasted flavor and color spots.