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 to Make Loaded Bacon and Egg Hash Brown Muffins
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.
Ways To Serve These Loaded Bacon and Egg Hash Brown Muffins
- 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 in the microwave, 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 from Inside BruCrew Life.
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Helpful Kitchen Items:
Loaded Bacon and Egg Hash Brown Muffins
Ingredients
- 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 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
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 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.
Notes
Nutrition
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Maribel Marrero
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.
Melissa
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!
Taryn
Can I substitute Gruyere cheese for the cheddar?
Melissa
Absolutely, or any other of your favorite cheese varieties.
Susan Maddalena
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.
Erica
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!
Melissa
Hi Erica, thank you so much. I'm happy you're enjoying this recipe!
GREGG CROSBY
These are a great make ahead breakfast! Thanks for sharing the recipe
Dleigh
Used 8 eggs and ham instead of bacon but came out great
Diane
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
Sounds great, thanks so much!
MJ
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.
Helen
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
Hi Helen, of course you can, yes please use what you have, no problem at all.