Dinner

Loaded Bacon and Egg Hash Brown Muffins Recipe

Name: Loaded Bacon and Egg Hash Brown Muffins Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 cups frozen shredded hash browns (thawed and well-drained); 1 cup shredded cheddar cheese; ½ cup cooked and crumbled bacon; Cooking spray; 6 large eggs; ¼ cup milk; ¼ cup chopped green onions; Salt and pepper to taste; ½ cup shredded cheddar cheese; ½ cup cooked and crumbled bacon (for topping)

ByJeannette Jaeger December 11, 2025December 11, 2025

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Introduction

If you love a hearty breakfast with crispy bacon, golden hash browns, and fluffy eggs, these Loaded Bacon and Egg Hash Brown Muffins will quickly become a favorite. These savory muffins are perfect for busy mornings or leisurely brunches, offering convenience and comfort all in one bite.

A close-up view of multiple savory egg muffins in a dark muffin pan on a white marbled surface. Each muffin has a golden brown crispy crust at the bottom and edges, with a soft yellow scrambled egg center. On top of the eggs, there are small pieces of crispy reddish-brown bacon and bright green chopped scallions scattered evenly. The texture shows melted cheese blending into the eggs, giving a shiny, rich appearance. The focus is on one muffin in the front, showing the layers and textures clearly, while the rest are slightly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups frozen shredded hash browns (thawed and well-drained)
1 ½ cups shredded cheddar cheese
½ cup cooked and crumbled bacon
6 large eggs
¼ cup milk
¼ cup chopped green onions
Salt and pepper to taste
Cooking spray

Instructions

Step 1: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin thoroughly with cooking spray to prevent sticking.
Step 2: In a large bowl, combine the thawed hash browns, 1 cup of shredded cheddar cheese, and half of the crumbled bacon. Mix well.
Step 3: Evenly distribute the hash brown mixture into the muffin cups. Press firmly into the bottom and up the sides to form a nest shape.
Step 4: Bake the hash brown nests for 15 minutes, or until the edges turn golden and crispy.
Step 5: While baking, whisk together the eggs, milk, salt, pepper, and chopped green onions in a separate bowl.
Step 6: Carefully pour the egg mixture into each baked hash brown cup, filling them about three-quarters full.
Step 7: Sprinkle the remaining cheddar cheese and bacon on top of each muffin cup.
Step 8: Return the muffin tin to the oven and bake an additional 12–15 minutes, or until the eggs are fully set.
Step 9: Allow the muffins to cool slightly before gently removing them from the pan. Serve warm and enjoy.

Tips & Variations

Use fresh hash browns if you prefer a softer texture, but be sure to squeeze out excess moisture to avoid sogginess.
Swap cheddar cheese for pepper jack or mozzarella to change up the flavor profile.
Try adding diced bell peppers or mushrooms to the egg mixture for extra veggies.
For a vegetarian version, omit the bacon and add sautéed spinach or sun-dried tomatoes instead.

Storage

Store leftover muffins in an airtight container in the refrigerator for up to 3 days. To reheat, microwave for 30–45 seconds or warm in a 350°F oven for about 10 minutes until heated through.

How to Serve

The image shows a close-up of a black muffin tin holding several golden-brown breakfast egg cups. Each cup has a crispy, crunchy exterior with a soft, cooked egg center that is creamy white and yellow. On top of the egg cups are small pieces of browned bacon and bright green chopped scallions, adding color and texture contrast. The cups fill the muffin tin wells, and the background is a white marbled surface. The photo has a warm, natural light highlighting the food's vibrant colors and texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these muffins ahead of time?

Yes, you can prepare the hash brown nests and egg mixture separately and assemble everything before baking. You can also fully bake them and reheat when ready to eat.

Can I freeze the loaded hash brown muffins?

Absolutely! Cool the muffins completely, then freeze them in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe container. Reheat in the oven at 350°F for 15–20 minutes or until warmed through.