Loaded Bacon and Egg Hash Brown Muffins

Loaded Bacon and Egg Hash Brown Muffins offer a delightful twist on breakfast classics. Here’s a recipe to satisfy your cravings:


  • 6 slices bacon, cooked and crumbled
  • 2 cups frozen shredded hash browns, thawed
  • 1 cup shredded cheddar cheese
  • 4 large eggs
  • 1/4 cup milk
  • 1/4 cup chopped green onions
  • Salt and pepper, to taste
  • Cooking spray or butter for greasing muffin tin


  1. Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin with cooking spray or butter.
  2. In a large mixing bowl, combine the thawed shredded hash browns, crumbled bacon, shredded cheddar cheese, and chopped green onions. Season with salt and pepper to taste. Mix until well combined.
  3. In a separate bowl, whisk together the eggs and milk until well beaten.
  4. Pour the egg mixture into the hash brown mixture. Stir until everything is evenly coated and combined.
  5. Spoon the mixture evenly into the prepared muffin tin, filling each cup to the top.
  6. Bake in the preheated oven for 20-25 minutes, or until the muffins are set and golden brown on top.
  7. Remove the muffin tin from the oven and let the muffins cool for a few minutes before carefully removing them from the tin.
  8. Serve the loaded bacon and egg hash brown muffins warm as a delicious breakfast or brunch option.

These muffins can also be stored in an airtight container in the refrigerator for a few days. Simply reheat them in the microwave or oven before serving.

Enjoy the delightful combination of crispy hash browns, savory bacon, gooey cheese, and fluffy eggs in every bite!

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