Description

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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Ingredients

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)

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Instructions

Step 1: Prep the Oven and Muffin Tin

Preheat oven to 375°F (190°C).
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

In a bowl, combine thawed hash browns, olive oil, garlic powder, salt, and pepper.
Press about 2 tablespoons of the mixture into the bottom and up the sides of each muffin cup to form a crust.
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

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

Step 4: Prepare the Egg Mixture

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

Step 5: Assemble the Muffins

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

Step 6: Bake to Perfection

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

Step 7: Serve or Store

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

Notes

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.

Prep Time: 15 minutes
Cook Time: 40 minutes
Cuisine: American