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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: (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.
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.
loaded-bacon-egg-hash-brown-muffins

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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Helpful Kitchen Items:

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

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.

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.

Nutrition

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!

80 Comments

  1. 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. ??

    1. 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.

  2. 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?

    1. 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.

  3. 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!

  4. 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.

  5. 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!

    1. 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!

      1. Melissa
        I am going to make 48 of these to take to the church by 7:00am. I was wondering can the batter prepared the night before and then scoop them out in the morning and bake them so they’ll be fresh for the kids when I get there.

    1. 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.

    1. 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.

  6. 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

    1. 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.

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

  7. 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

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

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

      1. 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.

  8. 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!

    1. 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.

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

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