Loaded Bacon and Egg Hash Brown Muffins Recipe

ByUsman

Golden hash browns make the crunchy base of these breakfast muffins. They are filled with fluffy eggs, melted cheddar cheese, and crispy bacon. These muffins are perfect for busy mornings or as part of a weekend brunch.

You can easily change this recipe to your taste. Use sausage instead of bacon, or make them vegetarian by adding vegetables like spinach or bell peppers. They are also great for meal prep just bake, store, and reheat during the week for a hot breakfast in minutes.

Ingredients You Need

  • 4 cups frozen shredded hash browns (thawed and drained)
  • 1½ cups shredded cheddar cheese
  • ½ cup cooked and crumbled bacon
  • 6 large eggs
  • ¼ cup milk
  • ¼ cup chopped green onions
  • Salt and pepper to taste
  • Cooking spray

How to Make Loaded Bacon and Egg Hash Brown Muffins

  1. Preheat oven to 375°F (190°C) and spray a 12-cup muffin tin with cooking spray.
  2. In a bowl, mix hash browns, 1 cup of cheese, and half of the bacon.
  3. Press the mix firmly into the muffin cups, forming a nest shape.
  4. Bake for 15 minutes until golden and crispy at the edges.
  5. In another bowl, whisk eggs, milk, green onions, salt, and pepper.
  6. Pour the egg mix into the baked hash brown cups, filling ¾ full.
  7. Top with the rest of the cheese and bacon.
  8. Bake for another 12–15 minutes until the eggs are set.
  9. Let cool for 5 minutes, then serve warm.

Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Servings: 12 muffins | Calories: 210 kcal per muffin

Why These Muffins Are Great

These muffins are a complete breakfast in one bite. They have protein from eggs, carbs from hash browns, and cheesy flavor to tie everything together. Each muffin is an easy grab-and-go serving, perfect for kids, adults, or even brunch parties.

Easy to Customize

  • Swap bacon with sausage, turkey bacon, or ham.
  • Make vegetarian with spinach, mushrooms, or peppers.
  • Use low-fat cheese or egg whites for a lighter version.
  • Try dairy-free cheese if needed.
  • They are naturally gluten-free if your hash browns and bacon are gluten-free.

Perfect for Meal Prep

Bake a batch and keep them in the fridge for 3–4 days. For longer storage, freeze them after baking. Reheat in the microwave for 30–60 seconds or in the oven for 8–10 minutes at 350°F (175°C).

Tips for the Best Muffins

  • Squeeze out extra water from thawed hash browns to keep them crispy.
  • Use a non-stick muffin tin and spray well to avoid sticking.
  • Let them cool for 5 minutes before removing from the pan.

When to Serve These Muffins

  • Quick weekday breakfasts
  • Brunch with family or friends
  • Kids’ lunchboxes or playdates
  • Travel snacks or picnics

What to Serve With Them

These muffins taste great with:

  • Fresh fruit or a fruit salad
  • Yogurt with honey and nuts
  • Avocado toast
  • Coffee, tea, or smoothies

Final Thoughts

Loaded Bacon and Egg Hash Brown Muffins are crispy, cheesy, and full of flavor. They are easy to make, simple to store, and perfect for any time of day. Once you try them, they may become your new go-to breakfast.

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