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Handheld photo showing the interior texture of Ham and Cheese Egg Muffins, featuring fluffy eggs and diced pink ham.

Ham and Cheese Egg Muffins with Crispy Hashbrown Crust

These Ham and Cheese Egg Muffins feature a crispy shredded hashbrown base, fluffy baked eggs, savory pink ham, and bubbly sharp cheddar cheese. A perfect high-protein, meal-prep friendly breakfast for busy mornings.
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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: 195
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 cups (450g) shredded hashbrowns thawed and squeezed dry
  • 2 tbsp (30ml) melted butter or oil for greasing and crisping
  • 8 large eggs room temperature
  • 1 cup (150g) cooked ham diced into small cubes
  • 1.5 cups (170g) sharp cheddar cheese shredded
  • 1/2 tsp (1g) fine cracked black pepper
  • 1 tsp (0.5g) dried parsley flakes

Equipment

  • 1 12-cup muffin tin Non-stick preferred
  • 1 Large Mixing Bowl

Method
 

Prepare the Hashbrown Crust
  1. Preheat oven to 400°F (200°C). Grease a muffin tin generously. Press shredded hashbrowns into each cup to form a nest.
  2. Bake the hashbrowns for 15 minutes until the edges are golden-brown and crispy.
Assemble and Final Bake
  1. In a bowl, whisk eggs with black pepper until frothy and fluffy.
  2. Add diced ham and half the cheese to the par-baked hashbrown cups. Pour egg mixture over the top.
  3. Sprinkle with remaining cheese and dried parsley. Bake at 350°F (175°C) for 12-15 minutes until cheese is bubbly and charred on the edges.

Notes

Always squeeze the hashbrowns dry to ensure a crispy base.
Use an air fryer to reheat for the best texture restoration.