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Loaded Bacon and Egg Hash Brown Muffins

Loaded Bacon and Egg Hash Brown Muffins for Busy Mornings

Loaded Bacon and Egg Hash Brown Muffins are a delicious and customizable breakfast option for busy mornings.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 1 bag Frozen Shredded Hash Browns Ensure well-drained for best texture.
  • Cooking Spray Prevents sticking and ensures easy removal from the muffin pan.
For the Filling
  • 6 large Large Eggs No direct substitutes recommended.
  • 1/4 cup Milk Substitute with non-dairy options for a dairy-free choice.
  • 1 cup Shredded Cheddar Cheese Can use dairy-free cheese for lactose-free version.
  • 1 cup Cooked and Crumbled Bacon Can be swapped for sausage or omitted for vegetarian option.
  • 1/4 cup Chopped Green Onions Replace with chives or omit if desired.
  • Salt and Pepper Adjust to your taste preferences.

Equipment

  • Muffin Tin

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin with cooking spray.
    Loaded Bacon and Egg Hash Brown Muffins
  2. Combine the well-drained, thawed frozen shredded hash browns, 1 cup of shredded cheddar cheese, and half of the crumbled bacon in a large mixing bowl.
    Loaded Bacon and Egg Hash Brown Muffins
  3. Press the hash brown mixture firmly into the bottom and sides of each muffin cup.
    Loaded Bacon and Egg Hash Brown Muffins
  4. Whisk together the large eggs, milk, salt, pepper, and chopped green onions in a separate bowl.
    Loaded Bacon and Egg Hash Brown Muffins
  5. Fill each crispy hash brown cup with the prepared egg mixture, filling them about ¾ full.
    Loaded Bacon and Egg Hash Brown Muffins
  6. Sprinkle the remaining cheddar cheese and crumbled bacon on top of each filled muffin cup.
    Loaded Bacon and Egg Hash Brown Muffins
  7. Bake the muffins for an additional 12-15 minutes, or until the egg is set and slightly puffed up.
    Loaded Bacon and Egg Hash Brown Muffins
  8. Allow the muffins to cool in the pan for a few minutes before gently lifting each muffin out.
    Loaded Bacon and Egg Hash Brown Muffins

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 20gProtein: 15gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 300IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

These muffins are perfect for meal prep, and can be frozen for quick breakfasts.

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