Loaded Bacon and Egg Hash Brown Muffins
These easy Loaded Bacon and Egg Hash Brown Muffins are perfect for busy mornings, meal prep, or feeding a crowd. Made with shredded hash brown potatoes, crispy crumbled bacon, eggs, and sharp cheddar cheese, they bake up into hearty, savory breakfast muffins everyone loves. A dollop of sour cream adds rich flavor and gives the eggs a soft, creamy texture, while sliced green onions and simple seasonings tie everything together. These make-ahead hash brown breakfast muffins are a grab-and-go favorite for weekday breakfasts or brunch gatherings.
Easy Loaded Bacon and Egg Hash Brown Muffins Recipe
These breakfast muffins couldn’t be easier to make. Simply mix all of the ingredients together, then use an ice cream scoop to evenly portion the mixture into a muffin tin before baking. I used a blend of white and yellow cheddar cheese since that’s what I usually have on hand, but this recipe is incredibly flexible. You can swap in your favorite cheese based on what you love or what’s in your fridge.
If you’d like to add a little heat, pepper jack cheese is a delicious substitute for cheddar. Feel free to get creative, this is the kind of customizable recipe that makes home cooking so much fun, and a great way to put your own spin on a savory breakfast favorite.
Checkout this quick list of key ingredients you’ll need to make Loaded Bacon and Egg Hash Brown Muffins: (Scroll down for full printable recipe card.)
- Whole Eggs – Large eggs stabilize the egg muffins.
- Hash Browns – Shredded hash browns add bulk and texture.
- Bacon – Crispy crumbled bacon for a smoky flavor.
- Cheese – Shredded sharp cheddar cheese and grated Parmesan cheese for a melty cheesy flavor.
- Onions – Green onions for a hint of fresh onion flavor.
- Spices – Garlic powder, black pepper, paprika.
- Butter – Melted butter for a rich flavor.
How to Make the Best Loaded Bacon and Egg Hash Brown Muffins Recipe
- Heat Oven Prepare the Pan – Preheat the oven and spray a 12 cup muffin tin with cooking spray or buttered flavor cooking spray.
- Make the Egg Custard – Whisk together the eggs, sour cream, garlic salt, black pepper and paprika.
- Mix-Ins – Add the hash browns, melted butter, green onion, crumbled bacon, grated Parmesan cheese and 1 1/2 cup shredded cheddar cheese. Mix well to combine.
- Transfer to Hash Brown Mixture to the Pan – Divide mixture between the muffin cups.
- Cheddar Cheese – Sprinkle the remaining cheddar cheese on top.
- Oven – Bake in the preheated oven per the recipe until golden brown.
- Garnish – Serve as is or with a dollop of sour cream and a sprinkle of crumbled bacon and green onions.
Kitchen Equipment to Make Bacon and Egg Hash Brown Muffins
- Standard size 12 cup muffin pan.
- Measuring cups and spoons.
- Large bowl or medium bowl.
- Skillet to fry bacon.
- Balloon whisk.
- Cheese grater.
- Chopping board and sharp knife.
Recipe Variations, Tips and Substitutions
- Hashbrowns – I use refrigerated hash browns for these egg muffins. You can use shredded frozen hash browns for this recipe, but they need to be thawed and then squeezed in a lint free kitchen towel to remove any excess moisture.
- Cheese – You can use shredded swiss cheese, mild cheddar cheese, colby jack cheese or pepper jack cheese for spice.
- Garnishes – These muffins are delicious served as is or fully loaded garnished with a dollop of sour cream, a sprinkle of crumbled bacon and green onions or fresh chives.
- Protein – You could swap out bacon for crumbled sausage or diced ham. You could even use chopped Canadian bacon in place of classic bacon.
- Veggies – You could add sauteed spinach or bell peppers to the hash brown mixture.
Storage and Leftovers
- Make-Ahead Tip – For a time saver, theses hash brown muffins can be made one day in advance and gently reheated in the microwave on busy mornings.
- Leftovers – Store Loaded Bacon and Egg Hash Brown Muffins in an airtight container chilled in the refrigerator for up to 3 days
- Reheating – Reheat gently in the microwave in single servings or in an air fryer.
- Freezer – You can freeze baked muffins for up to one month. Thaw in the fridge and reheat just before serving.
More Southern Breakfast and Brunch Recipes to Make
We’ve all heard it said that breakfast is the most important meal of the day. You can also enjoy the same flavors for an easy and comforting meal at other times of the day, too. More breakfast recipes you may also like to try:
- Sausage Breakfast Casserole is perfect for make ahead breakfast preparation.
- Planning a special brunch? You may also like to try my Bundt Pan Bacon Egg and Cheese Brunch Bread.
- You’re certain to impress the family when you serve Crepes for breakfast.
- Make your own homemade Breakfast Sausage.
- Country Ham and Cheese Biscuit Bites are a delicious Southern style appetizer.
- Breakfast Egg Muffins can be adapted using bacon, sausage or ham.
- Kick start to your day these Bacon Egg Breakfast Tacos from Inside BruCrew Life.
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Helpful Kitchen Items:
Loaded Bacon and Egg Hash Brown Muffins
Ingredients
- 6 large eggs
- 1/4 cup sour cream plus additional for serving
- 1 tsp garlic salt
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika
- 1 20 oz package shredded refrigerated hash browns
- 2 Tbsp butter melted
- 4 green onion finely chopped
- 6 slices bacon cooked and finely crumbled
- 1/2 cup grated Parmesan cheese
- 2 cup shredded sharp cheddar cheese divided
Instructions
- Preheat the oven to 350°F and spray a regular 12 cup muffin tin with cooking spray. Set aside.
- In a medium size mixing bowl whisk together the eggs, sour cream, garlic salt, black pepper and paprika.
- To the egg mixture add the hash browns, melted butter, green onion, crumbled bacon, grated Parmesan cheese and 1 1/2 cups shredded cheddar cheese. Mix well to combine.
- Use a measuring cup or a medium size ice cream scoop to divide mixture between the muffin cups. Sprinkle the reserved 1/2 cup shredded cheddar cheese on top.
- Bake for 25-30 minutes until golden brown. Rest for 5 minutes, then run a knife around the edges to loosen.
- Serve as is or with a dollop of sour cream and a sprinkle of bacon crumbles and green onions.
Notes
- Hashbrowns – I use refrigerated hash browns for these egg muffins. You can use shredded frozen hash browns for this recipe, but they need to be thawed and then squeezed in a lint free kitchen towel to remove any excess moisture.
- Cheese – You can use shredded swiss cheese, mild cheddar cheese, colby jack cheese or pepper jack cheese for spice.
- Garnishes – These muffins are delicious served as is or fully loaded garnished with a dollop of sour cream, a sprinkle of crumbled bacon and green onions or fresh chives.
- Protein – You could swap out bacon for crumbled sausage or diced ham. You could even use chopped Canadian bacon in place of classic bacon.
- Veggies – You could add sauteed spinach or bell peppers to the hash brown mixture.
How long do you cook at 350° ???
Step #5 in the recipe: Bake for 25-30 minutes until golden. Rest for 5 minutes, then run a knife around the edges to loosen.
how would you modify if I’m using fresh grated potatoes instead of frozen hash browns?
You would have to sauté them, then cool completely before assembling the muffins.
Can I make this in a mini muffins pan. And how long should I bake them
I haven’t tested it. If you try it we’d love to hear how it goes!
Love, love, love these. I do use a cup of Jimmy Dean turkey crumbles instead of the bacon just because we have one child that doesn’t do bacon. Strange I know! They do freeze beautifully. I did wonder if yo ever mixed up everything the night before cooking? Trying to get things started for a busy weekend.
Hi Denise, I’m so happy to hear that! I don’t typically make this ahead of time, but I think you could mix it all up and pop it into the fridge. Scoop it into the muffin pan and top with the cheese prior baking.
Hi, looking forward to trying this recipe but I have a question. Do you find by not making a nest first with the hashbrowns, the hashbrowns are crispy in the middle and not mushy potato inside?
The potatoes aren’t mushy. That said, just like anything baked in a muffin pan, the exterior is what’s crisp, not the inside.
Recipe sounds delicious!!
Thanks so much!
Can I use Greek yogurt and add more veges and omit the meat
I assume you mean Greek yogurt in place of sour cream? You could if it’s a similar consistency. You could adapt this recipe without meat, sure.