These savory breakfast cupcakes are crisp on the outside, tender on the inside, and packed with comforting flavors. Made with shredded potatoes, eggs, cheese, and a halal deli meat alternative, they’re perfect for busy mornings, brunch spreads, or make-ahead meal prep.
Why You’ll Love This Recipe
These breakfast cupcakes are simple to prepare, freezer-friendly, and ideal for meal prep. They combine hearty potatoes, fluffy eggs, and melted cheese in perfectly portioned cups. They’re filling, versatile, and great for serving a family or guests without extra effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 (20 ounce) package pre-shredded hash brown-style potatoes
2 large eggs, lightly beaten
4 tablespoons all-purpose flour
1 small sweet onion, coarsely grated
2 thick slices halal smoked beef or turkey deli slices, finely chopped (about 1 cup)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil or melted butter, for greasing
Directions
Preheat the oven to 375°F (190°C). Grease a standard 12-cup muffin tin with olive oil or melted butter.
Place the shredded hash brown potatoes in a large bowl. If they contain excess moisture, squeeze them gently using a clean kitchen towel.
Add the beaten eggs, flour, grated onion, chopped halal deli meat, mozzarella cheese, Parmesan cheese, salt, and black pepper. Mix until well combined.
Divide the mixture evenly among the muffin cups, pressing lightly so the mixture holds together.
Bake for 30 to 35 minutes, or until the tops are golden brown and the centers are fully set.
Remove from the oven and let them cool in the pan for about 5 minutes before carefully removing. Serve warm.
Servings and timing
Servings: 12 breakfast cupcakes
Preparation time: 15 minutes
Cooking time: 30–35 minutes
Total time: approximately 50 minutes
Variations
For a vegetarian option, omit the deli meat and add finely diced bell peppers or mushrooms.
Substitute mozzarella with cheddar or a cheese blend for a stronger flavor.
Add chopped fresh herbs such as parsley or chives for extra freshness.
For a crispier top, lightly brush the mixture with oil before baking.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze cooled breakfast cupcakes individually for up to 2 months.
Reheat in the microwave for 30–45 seconds or in a 350°F (175°C) oven for about 10 minutes.
FAQs
Can I make breakfast cupcakes ahead of time?
Yes, they are perfect for preparing in advance and reheating when needed.
Should hash browns be thawed before using?
Yes, thawing and draining helps prevent excess moisture.
Can I use fresh potatoes?
Yes, grate fresh potatoes and squeeze out as much liquid as possible.
Are breakfast cupcakes suitable for meal prep?
Absolutely, they store and reheat very well.
Can I make this recipe vegetarian?
Yes, simply omit the deli meat and add vegetables instead.
Why are my breakfast cupcakes falling apart?
They may need slightly more pressing into the pan or a bit more baking time.
Can I use a different cheese?
Yes, many cheeses work well as long as they melt easily.
How do I prevent sticking?
Grease the muffin tin thoroughly and allow them to cool slightly before removing.
Can I add spices?
Yes, mild spices like paprika or garlic powder work well.
Can I use a mini muffin pan?
Yes, reduce the baking time to about 18–22 minutes.
Conclusion
Breakfast cupcakes are a convenient and satisfying way to start the day. With their crispy potato texture, cheesy interior, and endless customization options, they’re perfect for both busy mornings and relaxed brunches. This recipe is sure to become a reliable favorite in your kitchen.
Savory breakfast cupcakes made with hash brown potatoes, eggs, cheese, and halal deli meat for a hearty and portable breakfast option. Crisp on the outside, tender on the inside, and perfect for meal prep.
2 thick slices halal smoked beef or turkey deli slices, finely chopped (about 1 cup)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil or melted butter, for greasing
Instructions
Preheat the oven to 375°F (190°C). Grease a standard 12-cup muffin tin with olive oil or melted butter.
Place the shredded hash brown potatoes in a large bowl. If they contain excess moisture, squeeze them gently using a clean kitchen towel.
Add the beaten eggs, flour, grated onion, chopped halal deli meat, mozzarella cheese, Parmesan cheese, salt, and black pepper. Mix until well combined.
Divide the mixture evenly among the muffin cups, pressing lightly so the mixture holds together.
Bake for 30 to 35 minutes, or until the tops are golden brown and the centers are fully set.
Remove from the oven and let them cool in the pan for about 5 minutes before carefully removing. Serve warm.
Notes
Thaw and drain hash browns well to avoid soggy texture.
Substitute mozzarella with cheddar for more flavor.
Omit deli meat for a vegetarian version and add vegetables like bell peppers or mushrooms.
Lightly brush tops with oil before baking for extra crispness.
Use fresh grated potatoes if preferred—just remove excess moisture thoroughly.
