If you’re looking for a quick and easy breakfast idea that’s both satisfying and delicious, look no further than scrambled eggs and potatoes breakfast muffins! These muffins are a great way to start your day, and they’re a perfect grab-and-go breakfast for those busy mornings.

Scrambled Eggs and Potatoes Breakfast Muffins

Scrambled Eggs and Potatoes Breakfast Muffins is an excellent recipe that combines everything you need for breakfast in a few bites. They are not only pretty and tasty, but they are quick and easy to make on a work or school day. They come in handy for breakfast on the go, brunch, or after-school treats for kids.

Whenever I make these Potatoes Breakfast Muffins, I prefer to use my own freshly grated potatoes mixed with some grated sweet potatoes. The grated sweet potatoes are optional, but it does add that hint of sweetness to the recipe. Be sure to squeeze out the excess water in the grated potatoes before adding all your ingredients together.

How to make this Scrambled Eggs and Potatoes Breakfast Muffins

To make this muffin hash, all you need is grated Potatoes. Rinse in cool water to remove some of the starch. Drain the water and use a paper towel to dry out the excess water from the grated potatoes.
I also used Turkey breakfast sausage in this recipe; however, Chicken breakfast sausage, ham, or bacon can also be used. You can even use ground Turkey or Ground Chicken, but you will need to season to your preference. Sausage links will work just as well. Just remove the casing and use it as needed.
Before baking, spray the muffin pan with a good non-stick spray or grease with solid room-temperature coconut oil, or soft butter. These are the best grease that will stay on your pan. Liquid oils will get easily washed down the base of the baking pan.
Fill the muffin pan almost to the brim and bake at 400°F for 20 to 25 minutes. The muffins will rise well without running over.

This recipe is very versatile, and one great thing I love about this recipe is that you can use whatever you have in your fridge. You can also make it meatless by adding mushrooms, spinach, peppers, asparagus, or any other meat replacements. This gives you an endless possibility for mix-ins.

Yes, this scrambled Eggs and Potatoes Breakfast Muffins freeze so well. If you have any leftovers, simply put them in a ziplock bag and freeze them.

Can these Scrambled Eggs and Potatoes Breakfast Muffins be baked ahead, frozen and then reheated later?

Yes, they freeze so well. If you have any leftovers, simply put them in a ziplock bag and freeze them. They also heat up very well; just pop them in the microwave for about a minute. It’s a perfect recipe to make ahead of time!

You will love these scrambled Eggs and Potatoes Breakfast Muffins!

Notes:

Store-bought frozen hash can also be used in place of freshly grated potatoes.
Be sure to grease/Oil the muffin pans; otherwise, the hash will stick.
Do not overfill the muffin pans because the eggs do rise up
Butter or Coconut Oil can be used to replace Olive oil.
If you choose to use ground chicken/Turkey, be sure to season it well before adding it together with the other ingredients.

Next time you are in need of a quick and easy breakfast idea, give these scrambled eggs and potatoes breakfast muffins a try. They’re sure to become a new favorite in your breakfast rotation!

Scrambled Eggs and Potatoes Breakfast Muffins

Scrambled Eggs and Potatoes Breakfast Muffins is an excellent recipe that combines everything you need for breakfast in a few bites. They are not only pretty and tasty, but they are quick and easy to make on a work or school day. They come in handy for breakfast on the go, brunch or an after school treat for kids

5 from 1 vote

Print Pin Rate

Course: Breakfast, Brunch, Snack

Cuisine: American

Keyword: homemade, muffins

Prep Time: 15

Cook Time: 20

Servings: Muffins

Calories: 78kcal

Author: Lola Osinkolu

Ingredients

1 tablespoon olive oil
1 small onion finely diced
1/2 lb turkey breakfast sausage chicken, turkey, or pork sausage will work
8 large eggs
16 ounces grated potatoes freshly grated or use store-bought
1/4 cup green onion finely diced
1/4 cup red bell pepper diced
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
2 tablespoon milk
1/4 cup cheddar cheese plus extra for sprinkling
Salt and Pepper to taste

US Customary – Metric

Instructions

Preheat oven to 400ºF and grease a 12-cup, nonstick muffin cup with some butter or simply spray with a good cooking spray.
Preheat the olive oil over medium-high heat. Add the diced onions and cook until translucent, about 3 minutes.
Add the breakfast sausage turkey and cook until well browned. Set aside.
In a large bowl, crack in the eggs and whisk till combined. Add the sausage meat, grated potatoes, eggs, green onion, red bell pepper, paprika, cayenne pepper, milk, cheese, salt, and pepper to taste.
Spoon mixture evenly into the prepared muffin cups and sprinkle the cheese on the surface of each of the filled muffin pan.
Bake for around 20 to 25 minutes until they become golden brown around the edges.

Notes

Store-bought frozen hash brown potatoes can also be used in place of freshly grated potatoes.
Be sure to grease/oil the muffin pans; otherwise, the muffins will stick.
Do not overfill the muffin pans because the eggs do rise up!
Coconut Oil or any other good oil can be used to replace olive oil in cooking the sausage meat.
If you choose to use ground chicken/Turkey, be sure to season it well before adding it together with the other ingredients.

Nutrition

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If you make these Scrambled Eggs and Potatoes Breakfast Muffins, I’d love to see pictures of your creations on Instagram or Facebook. #cheflolaskitchen