Pour the egg mixture into the hash brown mixture and stir until all ingredients are evenly distributed.
Spoon the mixture into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 20-25 minutes, or until the muffins are set and lightly golden on top.
Remove from the oven and let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool slightly.
Garnish with chopped fresh parsley if desired, and serve warm.
Variations & Tips
There are plenty of ways to customize these muffins to your preference. You can substitute turkey sausage or even a vegetarian sausage for a different protein option. If you’re looking to add more veggies, consider adding spinach or zucchini. For a spicy kick, add some diced jalapeños or a pinch of red pepper flakes. Cheese lovers can experiment with different types of cheese like pepper jack or mozzarella for varied flavors. Lastly, for a creamier texture, try adding a dollop of ricotta or cottage cheese to the egg mixture.
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