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Mini Muffin Tin Hashbrown Casserole Bites

Standard muffin-cup potato nests filled with ham, cheddar and eggs.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Resting 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 12 oz frozen shredded hash browns thawed in refrigerator, squeezed very dry
  • 2 tablespoons olive oil divided
  • 5 large eggs
  • 1/4 cup whole milk
  • 1/2 cup fully cooked ham finely diced
  • 3/4 cup shredded cheddar
  • 2 green onions thinly sliced
  • 1/4 teaspoon black pepper

Method
 

  1. Heat oven to 400°F. Brush all 12 cups of a standard muffin pan with 1 tablespoon oil. Toss potatoes with remaining oil and press about 1/4 cup into each cup, covering base and sides. Bake 15–18 minutes until edges lightly brown.
  2. Whisk eggs, milk and pepper. Stir in ham, cheddar and green onions. Divide filling evenly among potato nests without filling above the rim; if your cups are small, bake excess in a greased ramekin.
  3. Reduce oven to 350°F. Bake 15–20 minutes until centers are set and 165°F. Rest 5 minutes, then loosen edges carefully and lift out.

Notes

Equipment: 12-cup standard muffin pan, mixing bowl, instant-read thermometer.
Serving size: 2 bites.
Makes 12 bites; one serving is 2 bites. Reheat in 30-second microwave intervals until 165°F rather than relying on a single 20–30-second burst.
For breakfasts later in the week, refrigerate only the portions you will eat within 3–4 days. Freeze the rest promptly after chilling, wrapped individually, for up to 2 months. Thaw in the refrigerator overnight; reheat covered in a 350°F oven or microwave in intervals until the center reaches 165°F.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.