Packed with spinach and surrounded by crunchy potatoes, this is no ordinary egg bite. They’re perfect for your next brunch party or just a quick grab-and-go weeknight breakfast.
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Egg Bites, also known as Egg Muffins, are easy to love. They’re portable, high in protein, and customizable based on what you like (or what’s in your fridge at the moment)!
But what makes this recipe extra special is the hash brown crust. Crunchy potatoes make the perfect cup, turning those bites into a full meal.
How to Make Crispy Homemade Hash Browns
While you could use frozen pre-shredded hash browns, making your own is super easy and a lot less expensive. Simply shred the potatoes on the largest holes of a box grater and use a few layers of cheesecloth (or a clean kitchen towel) to squeeze out as much liquid as possible.
Removing moisture is the key to crispy hash browns!
Tips for using frozen spinach
Frozen veggies come freshly packaged and spinach is one of my favorites that I always want to have on hand. Similar to the grated potatoes, the key to using frozen spinach is to get rid of all the water – you don’t want wet eggs!
If you don’t have spinach, see what other frozen vegetables you have. Frozen broccoli, peppers, or even artichoke hearts would work well. Just make sure to cut them into small pieces.
Egg Bite Add-ins
I use cheddar cheese in the potato crust in this recipe, but feel free to add some cheese to the eggs or sprinkle on top! You can mix and match most of the ingredients in this recipe. Just keep in mind that if you add or remove some of the fillings, you’ll likely need to adjust the number of eggs accordingly.
Replace the cheddar cheese with:
- Parmesan
- Mozzarella
- pepper shaker
If you’re craving meat, try:
- diced ham
- Boiled and crumbled bacon
- Boiled Sausage
What to Serve with Egg Bites
I find that two of these egg bites is the perfect serving size. When preparing for a weekend brunch, a sweet counterpoint to those savory bites is — say, silver dollar pancakes or mini waffles! – could be a fun way to round off the menu. If these are for your weekday mornings, just grab a piece of fruit or toast and breakfast is complete!
How to store and reheat egg bites
These egg bites are best eaten right away, but they’re still delicious when baked as breakfast for a busy morning.
Just heat them in the microwave for about 60 seconds (or 90 seconds if they’re frozen) and you’re good to go! The first day the hash browns are at their crispiest, but they are just as delicious the following days. If you have some time, reheat them in an oven set at 350°F until warm and crispy again.
They will keep in the fridge for up to five days and in the freezer for about two months.
More recipes for busy mornings
- Freezer Breakfast burritos with sausage, eggs and salsa verde
- How to make oatmeal overnight
- Easy breakfast casserole
- Oatmeal Almond Breakfast Cookies
- Green mojito smoothies
- Cheesy Zucchini Bites
Cheesy Hash Brown Egg Bites
You can customize the egg mixture by adding cheese, cooked meat, or other veggies.
ingredients
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4 cups shredded potatoes, made from 2-4 peeled red potatoes, squeezed out moisture
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4 tablespoons salted butter
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1 teaspoon kosher salt, divided
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3/4 teaspoon freshly ground black pepper, divided
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1/2 cup shredded cheddar cheese
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10 large eggs
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1/4 cup milk
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1/4 cup chopped green onions, from about 2 stalks
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1 (10-ounce) package frozen spinach, thawed and pressed
method
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Preheat oven to 450°F
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Prepare the muffin pan:
Generously grease a standard 12-hole muffin pan with cooking spray.
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Make the Hash Brown Cups:
In a medium bowl, combine grated potatoes, grated cheese, melted butter, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
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Press and Bake the Hash Brown Cups:
Using your fingers, a spoon, or even a shot glass, press the mixture firmly and evenly into the bottom and sides of each well.
Bake until brown and crispy, about 20 minutes, and remove from the oven.
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Reduce the oven to 375°F
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Prepare egg mixture:
In a large bowl, whisk together eggs, milk, and 1/2 teaspoon salt and 1/4 teaspoon pepper until well combined. Stir in the chopped spring onions and the thawed and pressed spinach. Be sure to break up any clumps of spinach.
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Bake:
Using a 1/4 cup measuring cup, scoop the egg mixture into the muffin cups with the hash browns. Bake until eggs have risen and set, about 15-17 minutes.
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Surcharge:
Allow to cool slightly and then use a knife or a small rubber spatula to loosen the edges of each hash brown, carefully remove and serve.
