Egg bites, a.k.a. egg muffins, are easy to love. They’re portable, protein-packed, and customizable depending on what you like (or what happens to be in your fridge)!
To make these cute, single-serving, breakfast favorites, I use a standard 12-well muffin tin—making a whole batch at once! While you can swap in other add-ins, frozen spinach works wonderfully here. It makes the egg bites more substantial, and it's a delicious way to squeeze in some veggies first thing in the morning.
But what makes this recipe extra special is the hash brown crust. Crispy potatoes form the perfect cup and transform these 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 way more cost-effective. Simply shred potatoes on the largest holes of a box grater and, using a couple layers of cheesecloth (or a clean kitchen towel), squeeze out as much liquid as possible.
Removing moisture is the key to crispy hash browns!
Tips for Using Frozen Spinach
Frozen vegetables are packed at the peak of freshness, and spinach is one of my favorites to always have on hand. Similar to the grated potatoes, the key to using frozen spinach is removing all that water—you don’t want soggy eggs!
Defrost spinach by microwaving it for about 2 minutes, then place it in cheesecloth and wring out the water. With the amount we’re using in this recipe, you should get about 3/4 cup!
If you don’t have spinach, see what other frozen vegetables you have. Frozen broccoli, peppers, or even artichoke hearts would work well. Just be sure to chop them into small pieces.
Egg Bite Add-Ins
In this recipe, I use cheddar cheese in the potato crust, but feel free to add some cheese to the eggs or sprinkled on top! You can mix and match most of the ingredients in this recipe. Just keep in mind, if you add or remove some of the fillings, you’ll likely need to adjust the number of eggs accordingly.
Swap out the cheddar cheeses for:
- Pepper jack
If you're in the mood for meat, try:
- Diced ham
- Cooked and crumbled bacon
- Cooked sausage
What to Serve With Egg Bites
I find that two of these egg bites is the perfect serving size. If you’re preparing for a weekend brunch, a sweet counterpoint to these savory bites – say, silver dollar pancakes or mini waffles! – could be a fun way to round out 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 are still delicious when baked as a make-ahead breakfast for busy mornings.
Just reheat them in the microwave for about 60 seconds (or 90 seconds if frozen) and you’re good to go! The hash browns will be the crispiest on the first day, but they’ll be just as delicious in the days that follow. If you have some time on your hands, reheat them in an oven set to 350°F degrees until warm and crispy again.
They’ll last up to five days in the fridge and about two months in the freezer.
More Recipes for Busy Mornings
- Freezer Breakfast Burritos with Sausage, Eggs, and Salsa Verde
- How to Make Overnight Oatmeal
- Easy Breakfast Casserole
- Oatmeal Almond Breakfast Cookies
- Green Mojito Smoothies
- Cheesy Zucchini Bites
Cheesy Hash Brown Egg Bites
- 4 cups shredded potatoes, from 2-4 peeled russet potatoes, squeezed of moisture
- 4 tablespoons salted butter
- 1 teaspoon kosher salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 1/2 cup shredded cheddar cheese
- 10 large eggs
- 1/4 cup milk
- 1/4 cup chopped scallions, from about 2 stalks
- 1 (10-ounce) package frozen spinach, thawed and squeezed
Preheat oven to 450° F
Prepare the muffin tin:
Grease a standard 12 well muffin tin generously with cooking spray.
Make the Hash Brown Cups:
In a medium bowl, combine shredded potatoes, shredded cheese, melted butter, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
Press and bake the hash brown cups:
Using your fingers, a spoon or even a shot glass to help form the cups, press the mixture firmly and evenly into the bottoms and up the sides of each well.
Bake until brown and crispy, about 20 minutes, and remove from the oven.
Reduce the oven to 375° F
Prepare the egg mixture:
In a large bowl, whisk the eggs, milk, and 1/2 teaspoon salt and 1/4 teaspoon pepper until thoroughly combined. Stir in the chopped scallions and thawed and squeezed spinach. Make sure to break up any lumps of spinach.
Using a 1/4 cup measuring cup, ladle the egg mixture into the muffin tins with the hash brown cups. Bake until eggs have puffed and set, about 15-17 mins.
Let cool slightly and then use a knife or a small rubber spatula to loosen the edges of each hash brown cup, gently remove and serve.