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.
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: (Scroll down for full printable recipe.)
- Prepare the Pan – Preheat the oven to 350°F and spray a regular 12 cup muffin tin with cooking spray or buttered flavor cooking spray. Set aside.
- Egg Filling – In a medium size mixing bowl, whisk together the eggs, sour cream, garlic salt, black pepper and paprika.
- Mix-Ins – Add the hash browns, melted butter, green onion, crumbled bacon, grated Parmesan cheese and 1 1/2 cup shredded cheddar cheese. Mix well to combine.
- Transfer to Pan – Divide the mixture between the muffin cups.
- Cheddar Cheese Topping – Sprinkle the remaining 1/2 cup shredded cheddar cheese on top.
- Oven – Bake for 25-30 minutes until golden. Rest for 5 minutes, then run a knife around the edges to loosen.
- Garnish – Serve as is or with a dollop of sour cream and a sprinkle of bacon crumbles and green onion.
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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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 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
Instructions
- Preheat the oven to 350°F and spray a regular 12 cup muffin tin with cooking spray or butter flavor cooking spray. Set aside.
- In a medium size mixing bowl whisk together the eggs, sour cream, garlic salt, black pepper and paprika.
- To the egg mixture add the hash browns, melted butter, green onion, crumbled bacon, grated Parmesan cheese and 1 1/2 cups shredded cheddar cheese. Mix well to combine.
- Use a measuring cup or a medium size ice cream scoop to 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 onions.
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 ??
~Brenda~
I’ve not had this issue. You could try omitting the butter if you want a drier texture. I’m wondering if it was the cheese you used?
Melissa, these look great and I’d like to make them for a baby shower. Have you tried assembling them ahead of time and baking them at the last minute?
Hi Suzi, I typically make these and bake them. While I haven’t tested it my thought is that they would likely do fine. If you try it let us know how it goes!
Can these be made without cheese? Would it change / texture / taste if not added?
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.
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.
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!!!!!!!!
I’m so happy you and your friends enjoyed this, thanks!
Can you bake it in a pan
What size would you recommend?
I haven’t tested this recipe in a pan. My best guess would be 13 x 9 inch. If you try it, let us know how it goes!
This recipe looks crazy good. Can I do everything the night before then bake them the next morning?
You can prep everything the night before, then assemble just before baking.
Are you able to freeze these?
You can freeze these and reheat them, yes.
How do these freeze? Am looking for easy ideas for Sunday after wedding to serve at a destination wedding
You can freeze these and reheat them, yes.
This sounds delicious. Can I bake them in muffin liners? They are for a company meeting.
Thank you.
You might consider baking them in a muffin pan, then placing them in liners for serving.
I am excited to try this recipe! Do you thaw the tater tots first or use them frozen?
This recipe uses refrigerated hash browns not tater tots. If you choose to use frozen hash browns yes, thaw them first.
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
Absolutely yes, cook the sausage first.
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.
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!
Can I substitute Gruyere cheese for the cheddar?
Absolutely, or any other of your favorite cheese varieties.
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.
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!
Hi Erica, thank you so much. I’m happy you’re enjoying this recipe!
These are a great make ahead breakfast! Thanks for sharing the recipe
Used 8 eggs and ham instead of bacon but came out great
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!
Sounds great, thanks so much!
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.
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.
Hi Helen, of course you can, yes please use what you have, no problem at all.