Loaded Bacon Hash Brown Muffins

This loaded bacon and egg hash brown muffin recipe transforms breakfast classics into convenient, handheld delights that solve the morning rush dilemma. Perfect for busy weekdays, these savory muffins combine crispy hash browns, fluffy eggs, and the irresistible flavor of bacon in every bite.

I created these during a particularly hectic week when my family needed breakfast options we could eat on the run. Now they've become our Sunday meal prep staple, ensuring we always have a protein-packed breakfast ready to go.

Ingredients

• Large eggs: the foundation that holds everything together with rich flavor
• Milk: creates the perfect fluffy texture in the egg mixture
• Frozen hash browns: adds the crispy potato texture without all the work of shredding
• Shredded cheddar cheese: forms a golden, melty topping and adds savory depth
• Bacon: provides that smoky, salty flavor that makes breakfast special
• Green onions: adds fresh, mild onion flavor and beautiful color contrast
• Garlic powder: enhances the savory profile without overwhelming
• Salt and pepper: essential seasonings that bring everything together

Step-by-Step Instructions

Prepare Your Oven and Pan:

Preheat your oven to 375°F and thoroughly grease each cup of your muffin tin. For easiest removal, use paper liners or a high-quality non-stick pan with plenty of cooking spray.

Create Your Egg Base:

In a large bowl, vigorously whisk the eggs and milk until fully combined and slightly frothy. This creates the perfect texture and ensures even cooking throughout your muffins.

Mix Your Filling Ingredients:

Add the thawed hash browns, most of your cheese, the crumbled bacon, green onions, and seasonings to the egg mixture. Stir everything thoroughly but gently to ensure even distribution of ingredients without deflating the eggs too much.

Fill Muffin Cups:

Use a ladle or measuring cup to divide the mixture evenly among all 12 muffin cups. Fill each about three-quarters full to allow room for rising during baking.

Add The Cheese Topping:

Sprinkle the remaining cheese over each muffin to create a beautiful golden crust that will indicate when they're perfectly done.

Bake To Perfection:

Place the muffin tin in the center of your preheated oven and bake for 20-25 minutes. Look for golden tops and eggs that are completely set in the center when tested with a toothpick.

Cool And Serve:

Allow the muffins to cool in the tin for 5 minutes to set up properly. This makes removal much easier and prevents them from falling apart.

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I particularly love using thick-cut, applewood smoked bacon in this recipe. During our family's lake house vacation last summer, I made a double batch of these muffins for everyone to grab between water activities, and they disappeared faster than any other breakfast option!

Make Ahead Strategy

These muffins are the ultimate meal prep solution. Make a double batch on Sunday, refrigerate what you'll eat within 5 days, and freeze the rest. Portion them in individual containers for the perfect grab-and-go option that only needs 30-45 seconds in the microwave to reheat.

Creative Variations

Transform these muffins into different flavor profiles by switching up the ingredients. Try a Mediterranean version with feta, spinach and diced tomatoes, or a Southwestern style with pepper jack cheese, chorizo and diced green chilies. The base recipe remains the same while offering endless variety for your breakfast routine.

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Serving Suggestions

Pair these muffins with fresh fruit for a complete breakfast or serve alongside a simple green salad for lunch. For brunch gatherings, arrange on a platter with fresh herbs as garnish and offer hot sauce or salsa on the side. They're also perfect tucked into a napkin for truly on-the-go eating.

Storage Success

For refrigerator storage, wait until muffins are completely cool before transferring to containers. When freezing, wrap individual muffins in parchment paper before placing in freezer bags to prevent them from sticking together. Always reheat from frozen without thawing for best texture results.

Frequently Asked Questions

→ Can I substitute hash browns with another ingredient?

Yes, you can use shredded sweet potatoes or even cooked quinoa for a different texture and flavor.

→ How do I prevent the muffins from sticking to the tin?

Grease the muffin tin well or use paper liners to ensure the muffins come out easily.

→ Can I make these muffins ahead of time?

Absolutely! These muffins can be made ahead and stored in the fridge for up to 5 days or frozen for up to 3 months.

→ What can I use as a vegetarian alternative to bacon?

You can replace bacon with sautéed mushrooms, diced bell peppers, or plant-based bacon for a vegetarian option.

→ What’s the best way to reheat these muffins?

Reheat the muffins in the microwave for about 30 seconds or in the oven at 350°F for 5-7 minutes until warm.

→ Can I add extra vegetables to the muffins?

Yes, feel free to add veggies like spinach, tomatoes, or zucchini to enhance the flavors and nutritional value.