This little Loaded Bacon And Egg Hash Brown Muffins are a terrific option for feeding a group or busy school mornings. They’re a savory breakfast muffin, packed with shredded hash browns, crumbled bacon and eggs. The addition of sour cream not only compliments the hash brown potatoes but also gives the eggs a creamy texture. Add sliced green onion, a few seasonings and cheddar cheese and it’s all she wrote.
How Easy Are These Loaded Bacon And Egg Hash Brown Muffins To Make?
It’s as simple as mixing everything together and using an ice cream scoop to divide the mixture evenly between the muffin cups and bake. I used white and yellow cheddar cheese in these muffins as that’s what I most often have on hand. As with any dish, the flavor of cheese you’d like to use is completely up to you and your personal preference. If you’d like to add a touch of spice, use pepper-jack cheese in place of the cheddar. It’s fun to be creative, there’s always room to personalize and that’s the element that makes cooking so enjoyable.
What’s The Best Way To Serve these?
These muffins are delicious served as is or fully loaded garnished with a dollop of sour cream, a sprinkle of bacon and green onion. For a time saver, they can be made in advance and gently reheated, too. For a special day or any day, it’s a treat worth waking up for. Planning a special brunch? You may also like to try my Bundt Pan Bacon Egg and Cheese Brunch Bread, or for a kick start to your day these Bacon Egg Breakfast Tacos. If you’re an avocado fan you;ll love this Cheesy Egg, Avocado, Bacon Breakfast Sandwich.
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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 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.
- Add the hash browns, melted butter, green onion, crumbled bacon, grated Parmesan cheese and 1 1/2 cup shredded cheddar cheese. Mix well.
- Spray the cups of a standard 12 cup muffin tin liberally with butter flavored or regular cooking spray. Divide the mixture between the muffin cups.
- Sprinkle the remaining 1/2 cup shredded cheddar cheese on top.
- Bake for 25-30 minutes until golden. 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 onion.
Notes
- Sour Cream Coffee Cake - October 30, 2020
- Special Burger Sauce - October 28, 2020
- Pumpkin Whoopie Pies - October 25, 2020
Cindy Sandberg says
can these muffins be frozen for later use?
Melissa says
Yes they can. Cool completely, then wrap in plastic wrap individually. Thaw in the fridge and reheat in the microwave.
Cynthia B. says
Can you use freshly grated potatoes for this? Recipes always call for frozen or refrigerated hash browns and I don’t buy those because I like to use freshly grated potatoes. Thanks!
Melissa says
Sure, if you prefer. You may have to adjust the cooking time baking a bit longer using freshly grated potatoes. I typically use the refrigerated hash browns for this particular recipe so if you try it let me know how it goes.
Joan says
is the baking temperature 350?
Melissa says
Hi Joan, yes it is. Sorry that wasn’t clear, I’ve updated the directions. Thanks!
Joshua Hampton says
These muffins look delicious. I’m sure my boys will gobble these up. Thanks for the recipe.
Melissa says
My pleasure!
Vicki says
What is 1 [20] oz refrigerated hash browns? Frozen hash browns already made?
Melissa says
No they are sold under the brand Simply Potatoes. If you prefer you can use frozen shredded hash browns in the same amount but they must be thawed first.
linda says
Right up my alley Melissa. Great recipe!
Melissa says
Thank you Linda!
Mary W says
Can I use cupcake papers to make them “travel friendly”?
Melissa says
Sure Mary!
Susan williams says
I am on low carb diet. Any way this would work without the hash browns?
Melissa says
Hi Susan, this particular recipe won’t, no. Take a look at my other egg muffins to see if they would work for you.
Amanda says
So how many hash browns do I need for this recipe? I’m still not sure what 1 [20] oz means. Is it one hash brown weighing 20 ounces or is it twenty hash browns that weigh one ounce each????? Please help me
Melissa says
The recipe calls for one 20 oz package of shredded hash brown potatoes. Uncooked shredded potatoes.
Cindy says
Will these still be good if cooked but not eaten for awhile .. room temp??
Melissa says
These are still delish eaten slightly warmed. If you’re planning a buffet they should do fine at room temperature.
natalie says
Hi these look so good! Im definitely making them this week. 1 question both my husband and i can’t have cheese. What can i use instead or if i omit the cheese will it still cook right?? Thank you in advance
Melissa says
Hi Natalie I’ve always made these as written and haven’t tried omitting the cheese. It helps bind the mixture and adds flavor. If you try omitting come back and leave a comment and let me know how it goes.
Denise says
Can you substitute sausage?
Melissa says
Sure!
Jackqulin says
Thanks for sharing your great idea. this seem so delicious! I should try ASAP!!
Let me do and will inform you
Melissa says
Sounds great these are yummy hope you like them!
Barb DiMaggio says
Can I make these in a mini muffin pan for a Sunday morning work crowd? Look delicious!
Melissa says
I don’t see why not although, I haven’t made these bite size before. It might take some “fiddling” to get it right and watch the baking time as they will naturally take less time to bake yet they will need to bake long enough to cook the hash browns. If you try it let me know how it goes and any adjustments you had to make.
LeAnn says
Can this be made the day before and baked in the morning?
Melissa says
While I haven’ done it, these muffin cups are like mini breakfast casseroles and those do quite well made in advance. So my guess is they could be assembled the night before and baked in the morning. Watch closely and adjust the time, if needed.
Jessica says
Made these for a family get together this weekend. I got precooked bacon pieces and basically just stirred it all together and tossed it in the oven. The only thing to ‘do’ was slice up the green onion. Quick, easy and everyone loved them!
Melissa says
My local Costco sells the best premade crumbled bacon bits that work great when you’re in a time pinch. That was a great idea for a timesaver and I’m delighted your family enjoyed it!
Judi Norvell says
Just a suggestion. Place a double or triple layer of paper towels on the counter. When you open your bag of hash browns spread them out on the paper towels. Then roll them up tightly, jelly roll style, and squeeze. Removing moisture contributes to exterior crunch and helps the interior bind.
Melissa says
That’s a great tip!
Kayestes says
I wanted to use fresh potatoes, so I boiled some red potatoes then let them cool and shredded them.
Then all I had to do was follow your recipe and cook time. Turned out great!
Melissa says
Awesome!
Andrea says
I make these muffins for my husband (and freeze them) as a quick breakfast on work days. He gets up in the wee hours of the morning and has little time for a conventional breakfast. He absolutely loves them. I have one problem – when I make them I drain the potatoes really well and follow the recipe to a tee, but the mixture is extremely runny and makes a big mess. Any ideas on how to fix this?
Melissa says
I’m glad your family is enjoying these! I’ve not had that issue but you could ad an extra egg to see if that helps. My thought is, perhaps the muffin cups are too full. Stretch the filling into more muffins, if needed.
BACarter says
Thinking about making these in a mini-muffin tin for a bridal brunch shower. Anybody done that? I’m sure the cooking time would be shorter. ??
Melissa says
I’ve never made these bite sized but, it’s a great idea! They would take less time to cook. If you try it let us know how it goes.
Helen says
This recipe looks delicious and I can’t wait to try! Question: Instead of the “dark, non-stick” muffin pans, can I use a regular aluminum muffin pan? I live in high altitude (Denver, Colorado), and I have not had much luck with the dark non-stick pans. Things tend to get very dark or burn, following the regular baking times of the recipes.
Melissa says
Hi Helen, of course you can, yes please use what you have, no problem at all.
MJ says
I made these in mini muffin pans, made 63 muffins. I chopped the shredded hash browns, added green peppers, used breakfast sausage vs. bacon and added more shredded cheddar. These were really good, people at church loved them. They freeze well and are good eaten at room temperature, too.
Diane says
These are excellent Melissa…enjoying them very much! I wanted a breakfast muffin recipe that included hash browns, and yours was the only one I found that you mixed in the potatoes with the egg mixture. The others I read made a “bowl” of hash browns, you bake that, then have to add the rest and bake. This was easier! I did substitute diced ham instead of bacon. I will try it with bacon, but this time the already cooked, diced ham was quicker. And a note to others, I use parchment baking cups (Amazon) and the muffin does not stick at all and easier pan clean up. Thank you for sharing the recipe!
Melissa says
Sounds great, thanks so much!