Jam-packed with spinach and surrounded by crispy potatoes, this is not your average egg bite.

Theyre perfect for your next brunch party or just a quick grab-and-go midweek breakfast.

Egg bites, a.k.a.

A white plate of muffin hash brown and egg bites set on a marble background.

Kalisa Marie Martin

egg muffins, are easy to love.

While you could swap in other add-ins, frozen spinach works wonderfully here.

Removing moisture is the key to crispy hash browns!

Muffin hash brown and egg bites are viewed from the side and on a white platter.

Kalisa Marie Martin

With the amount were using in this recipe, you should get about 3/4 cup!

you could mix and match most of the ingredients in this recipe.

could be a fun way to round out the menu.

Hash brown egg bite crusts are being made by spooning shredded hashbrowns into the muffin tin cavity. Scallions and a striped linen are visible to the right.

Kalisa Marie Martin

Theyll last up to five days in the fridge and about two months in the freezer.

Ingredients

Method

Grease a standard 12 well muffin tin generously with cooking spray.

Bake until brown and crispy, about 20 minutes, and remove from the oven.

A shot glass is being pressed into the muffin tin cavity to help form the crusts for hash brown egg bites.

Kalisa Marie Martin

Stir in the chopped scallions and thawed and squeezed spinach.

ensure to break up any lumps of spinach.

Bake until eggs have puffed and set, about 15-17 mins.

Filling hash brown egg bites with egg spinach filling. A hand is using a tablespoon to fill the crusts in the muffin tin.

Kalisa Marie Martin