In all honesty, I am definitely the kind of person who eats the same breakfast every day (Helloo Blueberry Smoothie). It’s fast, easy, and I know it will keep me full for hours. However, on those perfect lazy Sundays I can’t think of anything better than letting the morning slip quietly by and then sitting down to enjoy an outdoor brunch with my family.

In honor of all lazy Sunday mornings, here are some adorable hash brown muffins to start the day! These little guys got your eggs, ham, and hash browns all in one go! Plus, with only 15 minutes of physical cooking and a quick toss in the oven, you’ll be drinking coffee on the deck in no time!

So go ahead and turn up “Just Another Day In Paradise” by Phil Vassar and let’s start cooking!

P.S. Guys, if you’ve never heard that song before, you absolutely need to now! Welcome in another beautiful day with this beautiful, heartwarming song.  I may be the biggest baby you know, but I honestly tear up every time I hear it. Happy tears guys, I’m not trying to scare you off here! 

One Quick Note

With this recipe, ideally the shredded hash browns are thawed for the best results.

I know. I know.

Nothing’s worse than finding a recipe you want to try right now that calls for something being thawed overnight.

Now because when I want something -I want something; I tossed my hash browns into a glass bowl and then into the oven at 350 degrees for 5-10 minutes to soften them up.

They still turned out great, plus I made my coffee in the meantime, so it was a win win.

Of course, for less work (and if you’re more forward thinking than me) simply toss them in the fridge the night before.

Makes: 24 breakfast muffins   Prep Time: 15 minutes   Total Time: 45 minutes   Preheat: 400 degrees

Hash Brown Crust


  • 1 650g bag (roughly 7 cups) of shredded hash browns, thawed
  • 2 cloves of garlic, minced
  • 1 egg
  • 1 tablespoon of olive oil
  • 1 teaspoon of dried parsley (or 3 teaspoons of fresh parsley from our herb garden!)
  • 1/2 teaspoon of Sel Gris Sea Salt, or Himalayan Pink Sea Salt
  • 1/4 teaspoon of pepper
  • 1/4 teaspoon of paprika


The options for what kind of seasoning you want on these guys are endless.  If you’re looking for a something a little more, substitute your plain mineral salts for Tuscan Sun, Casually Cajun (just omit the paprika in the recipe if you go this route!), Everyday S & P (just omit the pepper in the recipe if you go this route!), or try some Bold Jalapeno or Heated Habanero Sea Salt if you’re looking for an extra ‘kick’!

Egg Filling

  • 12 slices of thinly sliced ham, cut in half
  • 12 eggs
  • 1/2 cup of coconut or almond milk
  • 1 1/2 teaspoon of dried parsley (or 4 1/2 teaspoons of fresh parsley from our garden)
  • 1/2 teaspoon of  Sel Gris Sea Salt, or Himalayan Pink Sea Salt 
  • 1/2 teaspoon of pepper


Same thing with the egg filling, the options for what kind of seasoning you want on these guys are endless.  If you’re looking for a something a little more, substitute your plain mineral salts for Tuscan Sun, Casually CajunEveryday S & P (just omit the pepper in the recipe if you go this route!), or try some Bold Jalapeno or Heated Habanero Sea Salt if you’re looking for an extra ‘kick’!


Preheat the oven to 400 degrees Fahrenheit and prepare two 12 cup muffin tins with a quick spray of some non-stick baking spray.

Alternatively, you could try lining the tins with muffin baking cups to save on clean up. I never did, but I can’t imagine that they would turn out that much different besides the hashbrowns not being as tanned.

Starting with the hash brown crust: 

  1. Mix together the hash browns, minced garlic, single egg, oil, parsley, salt, pepper, and paprika in a large bowl until the hash browns are evenly coated.
  2. Split hash brown mixture evenly among the 24 baking cups. Using your fingers or a spoon, be sure to build the mixture up along the bottom and sides of the baking cup -essentially aiming to create a cup for your egg filling to sit in.
  3. Bake hash brown crust in the preheated oven for 10-15 minutes or until its slightly browned and crispy.

For the egg filling:

  1. While the hash brown crust is cooking combine the eggs, milk, parsley, salt and pepper in a large bowl.
  2. Once the crust is slightly browned, place half a slice of ham into each cup and pour the egg filling evenly on top, stopping when the tin is roughly 3/4 full.
  3. Bake in the oven for another 10 to 15 minutes or until eggs are fully cooked.
  4. Remove from oven and let cool before removing them from their muffin tins. The easiest way to do that is to take a silicone spatula around the outside of the cups.
  5. Serve hot (or warm) and enjoy!

That’s all there is to these easy breakfast muffins that are perfect for lazy Sundays!

Health & Happiness,