These Ham and Cheese Hash Brown Muffins are one of the easiest muffin recipes! Made with fresh hash brown potatoes, eggs, cheese, and seasonings! These make for a delicious meal prep breakfast-and perfect to take on the go- for the hectic mornings!

Makes 12 muffins

These scrumptious Ham and Cheese Hash Brown Muffins are like a combination of quiche and hash browns baked together! Serve them for brunch or breakfast. 

Whether you’re planning a holiday brunch, or need a quick and easy breakfast on a busy weekday morning, these scrumptious muffins are it! Not only are they simple to make, but they are extremely versatile!

What are other varieties I could make?

• Vegetarian- omit the ham altogether.
• Different protein-Use bacon or sausage crumbles instead of diced ham.
• Add vegetables such as: tomatoes, onions, spinach, or bell peppers.
• Add cottage cheese for additional protein.

What ingredients do I need to make these Ham and Cheese Hash Brown Muffins?

• Refrigerated hash browns-shredded. You can use frozen but be sure to thaw them out and pat them dry to reduce any excess water. I like to use Simply Potatoes.
• Cubed ham– I use John Morrell 95% fat free diced ham.
• Large eggs
• Kosher salt
• Fresh ground pepper
• Garlic powder
• Onion powder 
• Milk of your choice -any milk will work.
• Reduced fat cheddar cheese-shredded. I use Velveeta Shreds.

How do I make these Ham and Cheese Hash Brown Muffins?

Preheat oven 350 degrees. Spray a muffin tin with non stick cooking spray. 

In a large mixing bowl combine hash browns, eggs, ham, seasonings, and milk. Mix until well blended.

Fold in the reduced fat cheddar cheese. 

Scoop egg and hash-brown mixture into each muffin cup.

Try to make sure each muffin cup has enough of the liquid eggs.

Cook for about 30 minutes, or until golden brown.

Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.

Enjoy!

Ingredients:

• 20 oz. refrigerated hash browns, shredded 
• 8 oz. 95% fat free cubed ham- I use John Morrell
• 8 large eggs
• 1 tsp kosher salt
• 1/2 tsp fresh ground pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder 
• 2 Tbsp milk of your choice 
• 1/2 cup reduced fat cheddar cheese, shredded. I use Velveeta Shreds.

Directions:

1. Preheat oven 350 degrees. Spray a muffin tin with non stick cooking spray. 
2. In a large mixing bowl combine hash browns, eggs, ham, seasonings, and milk. Mix until well blended.
3. Fold in the reduced fat cheddar cheese. 
4. Scoop egg and hash-brown mixture into each muffin cup and try to make sure each muffin cup has enough of the liquid eggs.
5. Cook for about 30 minutes, or until golden brown.
6. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.

Makes 12 muffins 

2 WW Points® per muffin

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

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