Loaded Bacon and Egg Hash Brown Muffins Recipe
Loaded Bacon and Egg Hash Brown Muffins combine crispy hash browns, savory bacon, melted cheddar cheese, and fluffy baked eggs for a delicious and portable breakfast treat. Perfect for busy mornings or brunch, these muffins are hearty, flavorful, and easy to prepare with a crunchy exterior and a soft, cheesy egg center.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
Hash Brown Stuffing
- 4 cups frozen shredded hash browns (thawed and well-drained)
- 1 cup shredded cheddar cheese
- ½ cup cooked and crumbled bacon
- Cooking spray
Egg Mixture
- 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)
Instructions
- Preheat and Grease: Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin using cooking spray to prevent sticking.
- Prepare Hash Brown Nests: In a large mixing bowl, combine the thawed and well-drained hash browns with 1 cup of shredded cheddar cheese and half of the crumbled bacon. Stir well to mix.
- Form Muffin Cups: Evenly distribute the hash brown mixture into the prepared muffin tin cups, pressing firmly on the bottom and up the sides to shape a nest capable of holding the egg mixture.
- Bake Hash Brown Nests: Place the muffin tin in the oven and bake for 15 minutes or until the edges are golden brown and crispy, forming a sturdy nest.
- Prepare Egg Filling: Meanwhile, whisk together the eggs, milk, salt, pepper, and chopped green onions in a bowl until fully combined and smooth.
- Fill Nests with Eggs: Carefully pour the egg mixture into each pre-baked hash brown nest, filling them about three-quarters full to allow room for expansion.
- Add Toppings: Sprinkle the remaining ½ cup shredded cheddar cheese and the rest of the crumbled bacon evenly over the top of each muffin.
- Final Bake: Return the muffin tin to the oven and bake for an additional 12–15 minutes or until the eggs are fully set and cooked through.
- Cool and Serve: Allow the muffins to cool slightly for a few minutes to firm up and then carefully remove them from the tin. Serve warm and enjoy!
Notes
- Be sure to thoroughly drain the thawed hash browns to prevent soggy muffins.
- You can substitute cheddar cheese with any cheese of your choice like mozzarella or pepper jack for different flavors.
- For a vegetarian version, omit the bacon and add sautéed veggies like bell peppers or mushrooms.
- These muffins can be made ahead and refrigerated for up to 3 days or frozen for longer storage. Reheat in the oven or microwave before serving.
- If you prefer crispier edges, you can broil the muffins for 1-2 minutes after baking to brown the tops further.
Keywords: bacon and egg muffins, hash brown muffins, breakfast muffins, savory breakfast, baked egg muffins, easy breakfast recipe, portable breakfast
