Hash Brown Egg Muffins

Name: Hash Brown Egg Muffins
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 12 servings
Ingredients: 2 tsp Dan-O’s SPG Tri-O (Salt, Pepper, Garlic) Seasoning; 2 tbsp Dan-O’s Cheesoning; 1 large egg, room temperature; 3 cups frozen shredded hash brown potatoes, thawed; 1/2 cup shredded Asiago cheese; 4 large eggs; 3 tbsp minced green onion; 1/3 cup shredded Colby or Monterey Jack cheese; 1 cup Diced ham

Say goodbye to boring breakfast! These hash brown egg muffins are crispy, cheesy, and packed with flavor thanks to Dan-O’s Cheesoning and SPG Tri-O. Perfectly portioned, loaded with melty cheese and ham, and totally customizable, these little morning powerhouses are as fun to make as they are to eat. Yum Yum Get Ya Sum!

Prep Time

5 Mins

Cook Time

30 Mins

Serving Size

Flavors Used:

Ingredients

2 tsp Dan-O’s SPG Tri-O (Salt, Pepper, Garlic) Seasoning
2 tbsp Dan-O’s Cheesoning
1 large egg, room temperature
3 cups frozen shredded hash brown potatoes, thawed
1/2 cup shredded Asiago cheese

FILLING:

4 large eggs
3 tbsp minced green onion
1/3 cup shredded Colby or Monterey Jack cheese
1 cup Diced ham

Let’s Make It!

Preheat your oven to 400°F. Grease a muffin tin with cooking spray or melted butter.

In a bowl, whisk 1 room-temperature egg with Dan-O’s Cheesoning until blended. Stir in shredded potatoes and Asiago cheese.
Form crusts: press about 1/4 cup of the potato mixture onto the bottom and up the sides of each muffin cup. Bake until light golden brown, about 15–17 minutes.
For the filling, whisk together 4 eggs, Dan-O’s SPG Tri-O, and chopped chives in a small bowl. Stir in Colby or Monterey Jack cheese.
Spoon 1–2 tbsp of the egg mixture into each baked potato crust, then top with ham.
Bake until a knife inserted in the center comes out clean, 12–15 minutes.