This week we’re going back to breakfast and making some quick, delicious, and macro balanced Healthy Breakfast Egg Muffins that come with a hash brown crust! This meal prep friendly recipe is packed with protein and made with just a few simple ingredients.

Hash Brown Crust

We’re starting this recipe out by making our hash brown crust! If you don’t want a hash brown crust or are watching your carbs then you can skip to the next step.

To make your crust add right into a mixing bowl 1/2 bag (ounces/grams below) of uncooked hash browns, 1/2 tablespoon of olive oil, 1 large whole egg, and 28 grams of your favorite cheese.

Mix all of those ingredients up until everything is combined.

From here, take out a muffin pan or whatever you’re going to use and coat it with some non stick cooking spray.

Evenly distribute your hash brown mix into the bottom of each spot, make sure to pack it in! I use my hands to do this but the bottom of a round glass works great too.

Put your pan into the oven on 400F/204C for around 20 minutes or until they start to crisp up.

Breakfast Egg Muffins

Next, take out and add into either a blender or food processor 6 large whole eggs, 1 cup of cottage cheese, 10 grams of minced garlic, a little pepper, and a little salt.

Blend or process those until your ingredients are smooth.

Don’t like cottage cheese? Don’t worry, you can’t taste it at all!

Evenly distribute that mix on top of your hash brown crust, you should have enough to fill all of your spots around 3/4 of the way full.

Remember, if you want more or less you can scale the recipe below.

Last, add in whatever else you want! Today I’m going with 56 grams of a cheddar blend cheese, 14 grams of bacon bits, some chopped up bell peppers, and chives.

Give each spot a quick mix with a spoon.

Keep in mind that there’s endless variations to these but another favorite of mine is spinach and feta! If you have a favorite make sure to share it down below in the comments.

Put your soon to be healthy breakfast muffins into the oven on 400F/204C for around 10-12 minutes. You can pull them out when there’s just a little jiggle left in the middle (watch the video to see what I mean!).

Recipe Tips

A couple tips for these healthy breakfast egg muffins?

1. If your hash browns have a ton of moisture you’ll want to squeeze some of it out by using a paper towel.
2. These reheat quick in the microwave and also taste great cold!
3. If you’re watching your carbs you can skip the hash brown crust.

Quick Hash Browns

Did you know that you can make hash browns using a waffle maker in as little as 5-10 minutes?

• Mix together whatever you want on your hash browns like some salt and pepper and 1-2 tablespoons of butter or olive oil.
• Put them right onto your waffle maker that’s coated with non-stick cooking spray and close it.
• Let them cook until golden brown!

You can help cook them if needed by pressing down on the lid.

Ready for another breakfast recipe? Try our Healthy Breakfast Casserole next!