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Home » Breakfast & Brunch » Loaded Bacon And Egg Hash Brown Muffins

Loaded Bacon And Egg Hash Brown Muffins

June 20, 2015 by Melissa 41 Comments

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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

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.

Loaded Bacon And Egg Hash Brown Muffins

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:

  • Non Stick 12-Cup Muffin Pan
  • Stainless Steel Cheese Grater
  • Whisk Set
  • Mixing Bowls


Loaded Bacon And Egg Hash Brown Muffins
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Loaded Bacon And Egg Hash Brown Muffins

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast, brunch
Cuisine: American
Keyword: loaded-bacon-and-egg-hash-brown-muffins
Servings: 12 muffins
Author: Melissa Sperka

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

If serving fully loaded add additional crumbled bacon and chopped green onion in addition to the amounts called for in the recipe for garnishing.
Tried this recipe?Mention @melissassk or tag #melissassk!

 

 

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Comments

  1. Cindy Sandberg says

    June 20, 2015 at 1:43 pm

    can these muffins be frozen for later use?

    Reply
    • Melissa says

      June 20, 2015 at 2:12 pm

      Yes they can. Cool completely, then wrap in plastic wrap individually. Thaw in the fridge and reheat in the microwave.

      Reply
  2. Cynthia B. says

    June 20, 2015 at 9:51 pm

    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!

    Reply
    • Melissa says

      June 20, 2015 at 9:56 pm

      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.

      Reply
  3. Joan says

    June 22, 2015 at 10:14 am

    is the baking temperature 350?

    Reply
    • Melissa says

      June 22, 2015 at 10:17 am

      Hi Joan, yes it is. Sorry that wasn’t clear, I’ve updated the directions. Thanks!

      Reply
  4. Joshua Hampton says

    June 23, 2015 at 3:03 am

    These muffins look delicious. I’m sure my boys will gobble these up. Thanks for the recipe.

    Reply
    • Melissa says

      June 23, 2015 at 6:34 pm

      My pleasure!

      Reply
      • Vicki says

        July 3, 2015 at 6:04 am

        What is 1 [20] oz refrigerated hash browns? Frozen hash browns already made?

      • Melissa says

        July 3, 2015 at 8:05 am

        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.

  5. linda says

    June 23, 2015 at 5:57 pm

    Right up my alley Melissa. Great recipe!

    Reply
    • Melissa says

      June 23, 2015 at 6:33 pm

      Thank you Linda!

      Reply
  6. Mary W says

    July 6, 2015 at 12:07 am

    Can I use cupcake papers to make them “travel friendly”?

    Reply
    • Melissa says

      July 6, 2015 at 10:20 am

      Sure Mary!

      Reply
  7. Susan williams says

    July 6, 2015 at 4:32 pm

    I am on low carb diet. Any way this would work without the hash browns?

    Reply
    • Melissa says

      July 6, 2015 at 4:35 pm

      Hi Susan, this particular recipe won’t, no. Take a look at my other egg muffins to see if they would work for you.

      Reply
  8. Amanda says

    July 6, 2015 at 11:07 pm

    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

    Reply
    • Melissa says

      July 7, 2015 at 8:40 am

      The recipe calls for one 20 oz package of shredded hash brown potatoes. Uncooked shredded potatoes.

      Reply
  9. Cindy says

    November 2, 2015 at 9:16 am

    Will these still be good if cooked but not eaten for awhile .. room temp??

    Reply
    • Melissa says

      November 2, 2015 at 10:28 am

      These are still delish eaten slightly warmed. If you’re planning a buffet they should do fine at room temperature.

      Reply
  10. natalie says

    December 15, 2015 at 12:17 am

    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

    Reply
    • Melissa says

      December 15, 2015 at 10:13 am

      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.

      Reply
  11. Denise says

    December 17, 2015 at 7:02 pm

    Can you substitute sausage?

    Reply
    • Melissa says

      December 17, 2015 at 7:55 pm

      Sure!

      Reply
  12. Jackqulin says

    February 27, 2016 at 2:50 pm

    Thanks for sharing your great idea. this seem so delicious! I should try ASAP!!
    Let me do and will inform you

    Reply
    • Melissa says

      February 27, 2016 at 4:04 pm

      Sounds great these are yummy hope you like them!

      Reply
  13. Barb DiMaggio says

    July 9, 2016 at 6:45 pm

    Can I make these in a mini muffin pan for a Sunday morning work crowd? Look delicious!

    Reply
    • Melissa says

      July 9, 2016 at 7:48 pm

      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.

      Reply
  14. LeAnn says

    August 12, 2016 at 2:22 pm

    Can this be made the day before and baked in the morning?

    Reply
    • Melissa says

      August 12, 2016 at 2:55 pm

      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.

      Reply
  15. Jessica says

    August 29, 2016 at 11:04 am

    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!

    Reply
    • Melissa says

      August 29, 2016 at 11:55 am

      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!

      Reply
  16. Judi Norvell says

    June 12, 2017 at 8:57 am

    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.

    Reply
    • Melissa says

      June 12, 2017 at 2:02 pm

      That’s a great tip!

      Reply
  17. Kayestes says

    December 18, 2017 at 7:05 pm

    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!

    Reply
    • Melissa says

      December 18, 2017 at 7:46 pm

      Awesome!

      Reply
  18. Andrea says

    February 9, 2019 at 2:33 am

    5 stars
    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?

    Reply
    • Melissa says

      February 9, 2019 at 8:15 am

      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.

      Reply
  19. BACarter says

    March 11, 2019 at 2:51 pm

    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. ??

    Reply
    • Melissa says

      March 11, 2019 at 4:08 pm

      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.

      Reply

Trackbacks

  1. 20 Easy & Delicious Breakfast Muffins - ConservaMom says:
    February 20, 2018 at 11:04 am

    […] Loaded Bacon and Egg Hash brown muffins from Melissas Southern Kitchen […]

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hello,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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