Loaded Turkey and Egg Hash Brown Muffins

Savory, protein-packed, and full of wholesome ingredients, these Loaded Turkey and Egg Hash Brown Muffins are the ultimate breakfast or brunch solution. With crispy hash browns as the base, seasoned ground turkey, fluffy eggs, and colorful veggies baked right into muffin form, they’re easy to grab-and-go, perfect for meal prep, and absolutely delicious.

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Why You’ll Love This Recipe
Hearty & Healthy – Loaded with lean protein, veggies, and whole ingredients.
Perfect for Meal Prep – Make a batch and store for quick breakfasts all week.
Kid-Friendly – Fun to eat and easy to customize for picky eaters.
Grab-and-Go – Great for busy mornings or post-workout snacks.
Naturally Gluten-Free – Made without flour or breadcrumbs.

Ingredients You’ll Need

For the Hash Brown Base:
3 cups frozen hash browns (thawed and patted dry)
1 tbsp olive oil or melted butter
½ tsp garlic powder
½ tsp salt
½ tsp black pepper

For the Filling:
1 tbsp olive oil
½ lb ground turkey
¼ cup onion, finely chopped
¼ cup red bell pepper, finely chopped
¼ cup green bell pepper, finely chopped
½ tsp paprika
½ tsp Italian seasoning
Salt and pepper to taste

For the Egg Mixture:
6 large eggs
¼ cup milk (any kind)
¼ cup shredded cheddar cheese (or mozzarella)
2 tbsp chopped fresh parsley or chives
Salt and pepper to taste

Optional Toppings:
Extra shredded cheese
Sliced green onions
Diced tomatoes or avocado (for serving)

Tools You’ll Need
Muffin tin (12-cup)
Mixing bowls
Sauté pan
Whisk
Nonstick spray or muffin liners
Spoon or scoop

Step-by-Step Instructions

Step 1: Prep the Oven and Muffin Tin

1. Preheat oven to 375°F (190°C).
2. Lightly grease a 12-cup muffin tin with nonstick spray or use silicone muffin liners for easy removal.

Step 2: Make the Hash Brown Crust

1. In a bowl, combine thawed hash browns, olive oil, garlic powder, salt, and pepper.
2. Press about 2 tablespoons of the mixture into the bottom and up the sides of each muffin cup to form a crust.
3. Bake for 15 minutes or until the edges are golden and starting to crisp. Remove and set aside.

Step 3: Cook the Turkey and Veggies

1. In a skillet over medium heat, add olive oil and cook the chopped onion until softened (about 2 minutes).
2. Add ground turkey and cook until browned, breaking it into crumbles.
3. Stir in red and green bell peppers, paprika, Italian seasoning, and season with salt and pepper.
4. Cook until veggies are slightly tender (about 3–4 minutes). Remove from heat.

Step 4: Prepare the Egg Mixture

1. In a mixing bowl, whisk together eggs, milk, shredded cheese, chopped parsley or chives, and a pinch of salt and pepper.
2. Stir in the cooked turkey and vegetable mixture.

Step 5: Assemble the Muffins

1. Spoon the egg and turkey filling into each hash brown-lined muffin cup.
2. Fill almost to the top, leaving a little space for expansion.
3. Optional: Sprinkle extra cheese on top for a golden, cheesy finish.

Step 6: Bake to Perfection

1. Return the muffin tin to the oven and bake for 18–22 minutes, or until the egg is set and tops are lightly golden.
2. Let cool in the pan for 5 minutes before gently removing.

Step 7: Serve or Store

1. Serve warm with a sprinkle of green onions, diced tomatoes, or avocado slices.
2. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.

Tips for the Best Hash Brown Muffins
Drain Hash Browns Well – Removing moisture ensures a crisp crust.
Don’t Overfill – Leave a little room in each cup so the egg doesn’t overflow.
Use a Silicone Muffin Tray – Makes removal super easy and reduces cleanup.
Double the Batch – These freeze beautifully and are great to reheat.
Customize It – Swap turkey for shredded chicken, add spinach, or use pepper jack for extra spice.

Serving Suggestions
Fresh Fruit – Pair with a fruit salad for a balanced breakfast.
Yogurt Parfait – Serve with layers of yogurt, granola, and berries.
Green Smoothie – Add a refreshing drink packed with greens and vitamins.
Avocado Toast – Great for brunch spreads alongside a couple of muffins.
Side Salad – Turn it into a light lunch with a crisp garden salad.

How to Store & Reheat

Storing:
Refrigerate: Store cooled muffins in an airtight container in the fridge for up to 4 days.
Freeze: Wrap muffins individually in plastic wrap and store in a freezer-safe bag for up to 2 months.

Reheating:
Microwave: Heat 1–2 muffins for 30–45 seconds from the fridge or 1–1.5 minutes from frozen.
Oven: Reheat at 350°F for 8–10 minutes until warmed through.

Frequently Asked Questions

1. Can I make these vegetarian?
   Yes! Just skip the turkey and add sautéed mushrooms, spinach, or more peppers.
2. Can I use fresh hash browns instead of frozen?
   Definitely. Just make sure they’re grated and squeezed dry before using.
3. What kind of cheese works best?
   Cheddar is classic, but feel free to use mozzarella, Monterey Jack, or feta for variety.
4. Do these muffins work for keto?
   You can reduce the hash browns and add more eggs and cheese for a lower-carb version.
5. Can kids eat these?
   Yes! They’re mild in flavor and great for little hands. You can even sneak in extra veggies.

Final Thoughts
Loaded Turkey and Egg Hash Brown Muffins are everything you want in a breakfast: easy, filling, and full of flavor. They’re great for busy mornings, lazy brunches, or anytime you need a nutritious bite on the go. With a crisp potato crust and savory filling, they’re sure to become a household favorite.

Whip up a batch this weekend and enjoy a grab-and-go breakfast that doesn’t skimp on taste. Don’t forget to share your creation and leave a review!

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 220 | Protein: 14g | Carbohydrates: 12g | Fat: 13g | Fiber: 1g | Sodium: 310mg

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