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Loaded Bacon and Egg Hash Brown Muffins

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.

Loaded Bacon And Egg Hash Brown Muffins

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 simple Loaded Bacon and Egg Hash Brown Muffins:

  • Filling – Large eggs, sour cream and butter.
  • Seasonings – Garlic salt, black pepper and paprika.
  • Hash Browns – One 20 ounce package shredded refrigerated hash browns.
  • Mix-ins – Green onions, bacon cooked and finely crumbled, finely grated Parmesan cheese plus shredded sharp cheddar cheese. 
  • Toppings – Additional sour cream, bacon crumbles and green onions for garnishing.
Loaded Bacon And Egg Hash Brown Muffins ingredients

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:

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Loaded Bacon and Egg Hash Brown Muffins

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast, Main Course
Cuisine: American, Southern
Keyword: loaded-bacon-and-egg-hash-brown-muffins
Servings: 12 muffins
Calories: 200kcal
Author: Melissa Sperka


  • 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


  • 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.


If serving fully loaded add additional crumbled bacon and chopped green onion in addition to the amounts called for in the recipe for garnishing.


Serving: 1serving | Calories: 200kcal | Carbohydrates: 19g | Protein: 11g | Fat: 17g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 504mg | Potassium: 104mg | Fiber: 1g | Sugar: 1g | Vitamin A: 499IU | Vitamin C: 1mg | Calcium: 207mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. 5 stars
    Melissa, I made these as jumbo muffins, they too 34 minutes, but where very oily, do you think we can omit the butter? Has anyone else had this problem ??

    1. I haven’t tested this recipe without cheese. Cheese serves as a binder to help hold it together and you definitely wouldn’t get the same result in flavor.

    2. 5 stars
      These were yummy. I used small sized muffin tin and it made a mess of my oven I would reccomend large muffin tins or Pyrex custard cups.

  2. 5 stars
    Made it for a bunch for Sunday class,loved it,people wanted recipe,I did add some chopped ham to it.Great item for anytime ,love it on weekends!!!!!!!!

  3. How do these freeze? Am looking for easy ideas for Sunday after wedding to serve at a destination wedding

  4. This sounds delicious. Can I bake them in muffin liners? They are for a company meeting.
    Thank you.

  5. I plan on using sausage for this recipe should I brown the sausage before combining it in with the rest of the ingredients?

    Thank you

  6. Hi Melissa,
    If I make these in jumbo size muffin pan, how long do I need to bake them? Or is it about the same amount of time? I have 2 huge very hungry teenage g-sons I’d like to make these, so they have some ready frozen for a quick b-fast on the run. Your recipe will probably make 6 jumbo muffins, right? Maybe I make 2 dzs. jumbo muffins so they have for a while. I enjoy doing stuff like that for them, they’ll remember their Mema. Thanks.

    1. Hi Maribel, you could turn these into jumbo muffins and likely they would need longer bake time. Now, since I haven’t tested it, I can’t tell you how much with certainty. I’m guessing you’re a seasoned cook, and I would check them after baking them per the recipe, then add time as needed from there. I hope they love these, you’re a thoughtful Mema!

  7. 5 stars
    I’ve made this several times for my spouse who works in the City. It’s easy. I’ve substituted curly fries or tator tots for hash browns without issue. I also used greased ramekins instead of cupcake pans for a larger serving and easier clean up.

  8. 5 stars
    I absolutely love this recipe, have made it many times now! I love that the hash browns are mixed in, not having to bake them as a base or bowl before which can be so fussy. These are delicious as-is, I’ve also substituted different veggies and meats to mix it up, and its good every time!

  9. 5 stars
    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!

  10. 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.

  11. 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.

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