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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 treats for kids.

Scrambled Eggs and Potatoes Breakfast Muffins

Has anyone tried to mixing eggs into the hashbrowns, butter, red bell peppers, and sausage meat and scoop the mixture into the muffin cups? Yes, I have, and the result is simply ”egg-cellent” (Pardon my french). The eggs in the recipe act as a binder to hold the potatoes and the other ingredients together in one piece.

Scrambled Eggs and Potatoes Breakfast Muffins is an excellent recipe that combines everything you need for breakfast in a few bites.

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. .However, you will need to squeeze out the excess water in the grated potatoes before adding all your ingredients together. 

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How to make this Scrambled Eggs and Potatoes Breakfast Muffins

To make this muffin hash, all you need is two cups of grated Potatoes (I like to use 1 cup Russet potatoes and 1 cup sweet 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 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. Sausage links will work just as well. Just remove the casing and use as needed.

Before baking, spray the muffin pan with a good non-stick spray or grease with solid room temperature coconut Oil, Vegetable shortening or room temperature soft butter (not melted). 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 350°F for 20  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, and asparagus, or any other meat replacements. This gives you an endless possibility for mix-ins. 

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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!

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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.

Scrambled Eggs and Potatoes Breakfast Muffins is an excellent recipe that is not only tasty, but it's also quick and easy to make

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.

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 minutes
Cook Time: 20 minutes
Servings: 12 Muffins
Calories: 78kcal
Author: Lola Osinkolu

Ingredients

  • 1/2 lb ground turkey
  • 1 tablespoon olive oil
  • 1/4 Tsp cayenne pepper
  • 1/2 teaspoon paprika
  • 1/4 Cup red bell pepper diced
  • 1/4 Cup Onion finely diced
  • 8 Eggs Large
  • 2 Tbsp milk
  • 1/4 cup cheddar cheese
  • Salt and Pepper to taste

Instructions

  • Preheat oven to 350ºF 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 breakfast sausage turkey and saute until it’s fully cooked.
  • In a bowl, combine the grated potatoes, Eggs, Sausage Meat, Green Onion, Red bell pepper, milk and cheese and season with Paprika, salt, and pepper; Spoon mixture evenly into the prepared muffin cups and sprinkle the cheese on the surface of each of the filled muffin pan.
  • Bake at 350ºF for around 20 minutes. A little more or less depending on how browned you want the muffins to be.

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

Calories: 78kcal | Carbohydrates: 1g | Protein: 9g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 122mg | Sodium: 78mg | Potassium: 111mg | Fiber: 1g | Sugar: 1g | Vitamin A: 342IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 1mg

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

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