Name: Healthy Egg Muffins With Hash Browns
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: avocado oil spray (or any cooking spray of your choice); 1 bell pepper (diced); 1/2 onion (diced); 1 teaspoon salt; 1/2 teaspoon black pepper; 36 frozen tater tots (I use Ore Ida Crispy Golden Crowns); 12 eggs; 1/4 cup reduced fat shredded cheese

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These Healthy Egg Muffins With Hash Browns are ideal for breakfasts and holiday gatherings. As an added bonus, they can be stored in the freezer and warmed anytime you want. While you can make these breakfast egg muffins any time of year, they’re especially fantastic for a big family brunch because they’re so simple to put together.

AN EASY AND DELICIOUS BREAKFAST OPTION

This recipe is a fantastic weekday breakfast that you can make ahead of time so you can reheat and enjoy throughout the week. It’s ideal for those who are trying to lose weight or maintain a healthy lifestyle. An on-the-go breakfast like this is also a wonderful option if your mornings tend to be hectic and you need something quick and nutritious.

Frozen tater tots are used in this recipe, which makes it simple and easy to prepare. Additionally, reduced fat cheese is incorporated into the dish to further lower the fat and calories without sacrificing any taste. Finally, this breakfast option is so versatile because you can use any variety of vegetables or fillings you like or happen to have on hand.

WHY YOU’LL LOVE THIS ON-THE-GO BREAKFAST RECIPE

This dish is easy to prepare ahead of time, and it’s great for a quick breakfast on-the-go.
This recipe is delicious, nutritious, and filling, and it is ideal for healthy meal planning.
These breakfast egg muffins are simple to put together and only require a few ingredients.
Kids will enjoy helping to prepare this dish, and they are more likely to eat something they helped make!
It is a great way to use up any vegetables that are about to reach their prime.

WHAT YOU NEED TO MAKE HEALTHY EGG MUFFINS WITH HASH BROWNS

EQUIPMENT

Knife
Cutting board
Frying pan
Spoon
Muffin pan
Fork
Butter knife

INGREDIENTS

Avocado oil spray: While I prefer using avocado oil spray for its high smoke point, any type of cooking spray will do!
Bell pepper and onion: Any type will do! I usually use a combination of colors for the bell pepper, and I also like to use red onion for an extra pop of color.
Seasonings: While I like to keep it simple with salt and pepper, you can use as much creative freedom as you’d like to spice it up!
Frozen tater tots or hash browns: I use Ore Ida Crispy Golden Crowns. Any type of frozen variety will do just fine!
Eggs: I use a dozen large eggs, one for every muffin.
Reduced fat shredded cheese: This is an easy way to reduce fat and calories. You can opt for fat free cheese if you prefer, and you can even use regular cheese instead! Any type will work perfectly here.

HOW TO MAKE HEALTHY EGG MUFFINS WITH HASH BROWNS

INSTRUCTIONS

Preheat your oven to 350°F.
Use your knife and cutting board to dice the bell pepper and onion.
In a frying pan over medium heat, sauté the bell pepper and onion in avocado oil spray for about 3-5 minutes until tender. Season with salt and pepper to taste.

Spray your muffin pan with more avocado oil spray and place three frozen tater tots in each muffin tin.

Bake the tater tots for about 10 minutes until they soften. This will form a crispy bottom crust. (This step is optional.)
After the tater tots have baked, add a spoonful of the vegetable mixture on top.

Crack one egg into each tin of the muffin pan and use a fork to whisk.

Add a sprinkle of shredded cheese to the top of each egg mixture.

Bake for 20 minutes until eggs are set in the middle.

Allow to cool for at least five minutes.
Run the edge of a butter knife along the perimeter of each egg muffin to help loosen the edges. Remove each egg muffin from the muffin pan and serve.

VARIATIONS TO THIS RECIPE

There are a number of ways you can get creative with this recipe. Here are some suggestions to get you started…

Add some additional protein. While the eggs provide a great amount of protein as it is, you can incorporate even more into your diet by adding cooked sausage or crumbled bacon.
Use a variety of vegetables. Really any type of diced vegetable will work in this recipe. Try using chopped mushrooms, grape tomatoes, zucchini, squash, broccoli, asparagus, and more.
Try a different type of cheese. Change things up a bit by adding crumbled feta, gorgonzola, or goat cheese. Yum!
Swap out egg whites for whole eggs. If you want to reduce the calories even further, egg whites can be used in place of whole eggs.

TIPS AND TRICKS

When baking, be sure to cook only long enough until the eggs are set. Overcooking will result in a dry or rubbery texture.
To prevent sticking, allow the egg muffins to cool for a few minutes and then use a butter knife to run along the edges in order to loosen each one from the muffin tin.
When storing, make sure the egg muffins have cooled completely. This will prevent any condensation from forming, thus making the egg muffins soggy.

FREQUENTLY ASKED QUESTIONS

WHY ARE MY EGG MUFFINS STICKING TO THE PAN?

Make sure your muffin tins are well-greased with cooking spray before you begin filling them. Once your egg muffins have cooled for a few minutes, run a butter knife along the edge of each muffin tin and remove them from the muffin pan. If left in the muffin tin for too long, the egg muffins will start to become more solid and the bottoms may stick.

MY EGG MUFFINS ARE DRY. WHAT’S WRONG?

Overcooking the muffins can cause them to be dry and a little rubbery. You’ll want to cook the eggs only until they’re set and then promptly remove them from the oven.

SHOULD YOU KEEP LEFTOVER BREAKFAST EGG MUFFINS IN THE REFRIGERATOR?

Any leftover egg muffins should be stored in the refrigerator, just like with any other egg dish. The proper way to store them is by placing them in an airtight container in the refrigerator for up to five days.

WHAT CAN YOU SERVE WITH HEALTHY EGG MUFFINS WITH HASH BROWNS?

Any type of breakfast item will go perfectly with these delicious egg muffins! You can serve them alongside pancakes or waffles, baked oatmeal (my Apple Pie Baked Oatmeal and Peach Cobbler Baked Oatmeal are delicious options!), muffins, bagels, bacon or sausage, yogurt, fresh fruit, and more.

STORAGE, FREEZING, AND REHEATING

WHAT IS THE BEST WAY TO STORE EGG MUFFINS?

The best way to store these egg muffins is to allow them to cool completely and then place them in an airtight container for up to five days in the refrigerator. It is important to let them cool so that excess condensation does not cause them to become soggy.

HOW DO YOU REHEAT EGG MUFFINS?

Breakfast egg muffins can be reheated by simply placing them in the microwave for about 30-40 seconds. If the egg muffins have been frozen, they may need up to 60-90 seconds to heat all the way through. Alternatively, you may reheat them in the oven for about 10 minutes at 350°F.

CAN YOU FREEZE EGG MUFFINS?

You can freeze these breakfast egg muffins by wrapping them in plastic wrap or aluminum foil, or by placing them in an airtight container. They will last up to four months in the freezer, and happily they are very easy to reheat by referring to the instructions in the question above.

NUTRITIONAL INFORMATION

These Healthy Egg Muffins With Hash Browns makes 12 egg muffins. Each egg muffin comes out to 123 calories.

Go here to calculate your own WW PersonalPoints™ for this recipe.

MORE BREAKFAST RECIPES

If you’re looking for more breakfast recipe inspiration, be sure to try…

If you make this recipe, please let me know! Leave a comment below, or post a picture and tag me on Facebook, Instagram, Pinterest, or Twitter with @cookingwithfudge or #cookingwithfudge.