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.
Easy Loaded Bacon and Egg Hash Brown Muffins Recipe
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.
How to Make the Best Loaded Bacon and Egg Hash Brown Muffins Recipe
- Ingredients you'll need to make homemade Bacon and Egg Hash Brown Muffins: Large eggs, cooked and crumbled bacon, shredded sharp cheddar cheese or your favorite flavor of cheese, green onions, garlic powder, black pepper, paprika, refrigerated shredded hash browns, grated Parmesan cheese and melted butter.
- Kitchen gadgets you'll need: A standard size 12 cup muffin pan, measuring cups and spoons, bowls, a skillet to cook the bacon, a whisk, cheese grater, sharp knife and cutting board.
- You can use shredded frozen hash browns for this recipe but they need to be thawed and then squeezed in a lint free towel to remove any moisture.
- These muffins are delicious served as is or fully loaded garnished with a dollop of sour cream, a sprinkle of crumbled bacon and green onion.
- For a time saver, they can be made in advance and gently reheated in the microwave, too. For a special day or any day, it's a treat worth waking up for.
- If desired, you could swap out bacon for crumbled sausage or diced ham. You could even use chopped Canadian bacon, if desired.
- Store Loaded Bacon and Egg Hash Brown Muffins chilled in the refrigerator for up to 3 days and reheat gently in the microwave in single servings.
- Freeze baked muffins for up to 1 month. Thaw in the refrigerator and reheat as needed.
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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Loaded Bacon and Egg Hash Brown Muffins
- 6 large eggs
- ¼ cup sour cream plus additional for serving
- 1 teaspoon garlic salt
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika
- 1 20 oz package shredded refrigerated hash browns
- 2 tablespoon butter melted
- 4 green onion finely chopped
- 6 slices bacon cooked and finely crumbled
- ½ cup grated Parmesan cheese
- 2 cup shredded sharp cheddar cheese divided
- 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 ½ 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 ½ 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.