Breakfast muffins

Submitted by Kelly Hicks

Breakfast muffins

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Serving: 6
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes


  • 2 handfuls of crumpled up hash browns (I use potato gems)
  • 2-3 spoons of canned cream of chicken soup
  • 1 diced mushroom
  • 1/2 onion
  • 2 slices of diced tomato
  • tablespoon of garlic granules
  • tablespoon of chives
  • handful of diced bacon
  • 2 eggs (optional)
  • grated cheese to top


  • Break apart the hash browns/potato gems and combine with all the other ingredients except the cheese.
  • When combined spray your muffin tray with cooking oil and fill with mixture.
  • Now add a little cheese and pop in the slow cooker.
  • Cook on high for 1.5hrs
  • * if you would prefer to have it without the egg you can but add a little less chicken soup or add more hash brown/ other ingredients

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