Loaded Bacon And Egg Hash Brown Muffins Recipe

I made Loaded Bacon And Egg Hash Brown Muffins that tuck bacon, eggs, cheese, and shredded hash browns into tidy muffin tins with a clever twist you’ll want to try.

I love turning ordinary mornings into something a little dangerous. Picture Breakfast Egg Muffins With Hash Browns energy, but louder and greedier.

I call mine Loaded Bacon And Egg Hash Brown Muffins and yeah, they make people do weird things at the table. There are thawed frozen shredded hash browns and plenty of crisp bacon in every mouthful, so you get crunchy salt and comfort at once.

They’re messy, kind of showy, and somehow always disappear faster than I expect. I screw up the timing more than I’d admit but somehow its always the best result.

Ingredients

• Shredded potatoes add carbs and fibre, crisp up for texture, kinda bland solo.
• Crispy bacon gives smoky protein and fat, adds savory punch, not heart healthy.
• Eggs bring protein, rich yolks add creaminess it’s great for binding the mix.
• Sharp cheddar adds melty fat and salt, lots of calcium and bold flavor.
• Milk or cream makes eggs tender and rich, ups calories and silky texture.
• Fresh chives give oniony brightness, small calorie hit but big flavor lift.
• Butter or oil helps browning and crisping, adds mouthfeel and extra fat.

Ingredient Quantities

• 1 lb (about 450 g) frozen shredded hash browns, thawed
• 8 slices bacon cooked crisp and crumbled
• 6 large eggs
• 1/3 cup whole milk or heavy cream
• 1 cup (about 115 g) shredded sharp cheddar cheese
• 1/4 cup grated Parmesan cheese (optional)
• 1/4 cup finely diced onion (optional)
• 1/4 cup finely diced red bell pepper (optional)
• 2 tablespoons chopped fresh chives or green onions
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 2 tablespoons melted butter or neutral oil
• non stick cooking spray or extra oil

How to Make this

1. Preheat oven to 400°F (200°C). Spray a 12-cup muffin tin with non stick spray or rub with oil, or use a little melted butter so the hash brown cups won’t stick.

2. Squeeze excess water from the thawed hash browns using a clean kitchen towel or several paper towels, then toss with 2 tablespoons melted butter or oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon garlic powder.

3. Press about 1 heaping 1/3 cup of the seasoned hash browns into each muffin cup, making a rim up the sides so you get a little nest for the eggs. Make sure the bottom is fairly compact so it holds together.

4. Bake the hash brown shells for 12 to 15 minutes until they start to get golden and hold their shape. If edges look pale, give them a couple more minutes, but don’t burn them.

5. Meanwhile, cook the bacon until crisp, drain on paper towels and crumble. If using, sauté the diced onion and red bell pepper in a tiny bit of bacon fat or oil for 3 to 4 minutes just to soften and take the raw edge off.

6. In a bowl whisk together 6 large eggs, 1/3 cup whole milk or cream, 1 cup shredded sharp cheddar, 1/4 cup grated Parmesan (if using), chopped chives, and a little extra salt and pepper to taste. Fold in the crumbled bacon and the cooled sautéed onion and pepper.

7. Lower oven to 350°F (175°C). Spoon the egg and cheese mixture into the pre baked hash brown cups, filling almost to the top but not overfilling — the eggs will puff a bit.

8. Sprinkle a little extra cheddar or Parmesan on top if you want more melty cheese, then bake for 12 to 16 minutes until the eggs are set and a toothpick comes out clean from the center.

9. Let the muffins cool in the tin for 5 minutes so they firm up, then run a knife around the edges and lift them out. Serve warm with extra chives on top. Leftovers reheat well in a toaster oven or air fryer to keep the hash brown edges crispy.

Equipment Needed

1. 12-cup muffin tin (non stick or greased)
2. Large mixing bowl (or two) for eggs and for the hash browns
3. Whisk or fork and measuring cups + spoons
4. Skillet or frying pan for bacon and sautéing onions/peppers
5. Spatula or tongs for flipping/draining bacon
6. Sharp knife and small cutting board for chopping chives, onion, pepper
7. Oven mitts and a cooling rack or a heatproof surface
8. Clean kitchen towel and paper towels for squeezing/draining hash browns and bacon
9. Spoon or small scoop for pressing hash browns and filling the cups

FAQ

Loaded Bacon And Egg Hash Brown Muffins Recipe Substitutions and Variations

• Frozen shredded hash browns: use fresh shredded russets (squeeze and pat dry first), or frozen tater tots smashed a bit, or riced cauliflower for a low‑carb version (it wont get as crispy).
• Bacon: swap with pancetta or diced smoked ham, or cooked breakfast sausage crumbles, or turkey bacon if you want it leaner.
• Whole milk / heavy cream: use half and half, or unsweetened oat or soy milk for dairy free, or 1/3 cup plain Greek yogurt thinned with water for extra creaminess.
• Sharp cheddar cheese: use Colby Jack or Monterey Jack (melts smoother), pepper jack if you want some heat, or a dairy‑free shredded cheese for a vegan friendly swap.

Pro Tips

1) Squeeze the heck out of the hash browns, then toss them with a tiny binder if they seem loose — a beaten egg or a tablespoon of cornstarch/flour works wonders so the cups don’t fall apart when you lift them. Trust me, they’ll hold way better.

2) Use an ice cream scoop for even portions and press the hash browns down with the bottom of a measuring cup or the back of a spoon to compact the base, otherwise the bottom can be soggy and they fall apart when you take them out.

3) For extra crisp edges, use a little bacon fat or melted butter on the outside of the cups and bake until a clear golden color, not just pale. If the edges start getting too dark, lower the rack or cover them lightly with foil and finish cooking the eggs.

4) These freeze and reheat great, so make a double batch. Cool completely, freeze on a sheet tray then bag them. Reheat in a toaster oven or air fryer to bring the edges back to crisp, microwaving will make them limp.