Loaded Bacon and Egg Hash Brown Muffins

These Loaded Bacon and Egg Hash Brown Muffins are a savory, protein-packed breakfast you can grab on the go or serve for brunch. With crispy shredded hash browns, creamy eggs, melty cheddar cheese, and smoky bacon, each muffin is like a mini breakfast casserole in handheld form. Easy to make, freezer-friendly, and endlessly customizable.

Why You’ll Love This Recipe

• All-in-one breakfast with protein, cheese, and potatoes
• Meal prep friendly: make ahead and reheat during busy mornings
• Great for feeding a crowd—perfect for holidays and brunches
• Freezer-safe for long-term storage
• Customizable: swap out bacon for sausage or add veggies

Ingredients

• 6 large eggs
• 1/4 cup sour cream, plus more for serving
• 1 tsp garlic salt
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika
• 1 (20 oz) package shredded refrigerated hash browns
• 2 Tbsp butter, melted
• 4 green onions, finely chopped
• 6 slices bacon, cooked and finely crumbled
• 1/2 cup grated Parmesan cheese
• 2 cups shredded sharp cheddar cheese, divided

Directions

Prepare Your Muffin Tin

Preheat the oven to 350°F (175°C). Spray a 12-cup muffin tin generously with nonstick spray or butter-flavored cooking spray. Set aside.

Whisk the Egg Mixture

In a medium mixing bowl, whisk together:

• 6 eggs
• 1/4 cup sour cream
• 1 tsp garlic salt
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika
  Whisk until the mixture is smooth and fully blended.

Add the Mix-Ins

To the egg mixture, add:

• 20 oz shredded hash browns
• 2 Tbsp melted butter
• 4 chopped green onions
• 6 slices crumbled bacon
• 1/2 cup grated Parmesan
• 1 1/2 cups shredded cheddar cheese
  Stir everything together until well combined.

Fill Muffin Cups

Using a spoon or a medium ice cream scoop, divide the mixture evenly among the 12 prepared muffin cups.
Sprinkle the remaining 1/2 cup shredded cheddar cheese over the tops of each muffin.

Bake

Bake for 25–30 minutes, or until the tops are golden brown and the muffins are set in the center.

Cool and Serve

Let the muffins cool in the pan for 5 minutes, then carefully run a knife around the edges to release them.
Serve warm, optionally topped with a dollop of sour cream and extra bacon crumbles or green onions.

Pro Tips and Variations

• Crispier edges? Use metal muffin tins and don’t overfill.
• Meat swap: Use sausage crumbles or diced ham instead of bacon.
• Vegetarian: Omit bacon and add diced bell peppers or mushrooms.
• Extra spice: Use pepper jack instead of cheddar.
• Mini muffins: Bake in a mini muffin tin for 12–15 minutes.

Serving Suggestions

• Serve with a fruit salad or smoothie for a complete breakfast.
• Make a brunch platter with muffins, yogurt parfaits, and pastries.
• Pair with a hot sauce drizzle or a side of salsa for a spicy kick.

Storage/Reheating

• Refrigerator: Store cooled muffins in an airtight container for up to 3 days.
• Freezer: Freeze for up to 1 month. Thaw overnight in the fridge.
• Reheating: Microwave individual muffins for 30–45 seconds or reheat in an air fryer or toaster oven.

FAQs

Can I prepare the mix the night before and bake in the morning?
Yes. Store the mixture in the fridge overnight. Fill the muffin tins and top with cheese right before baking.

Can I make these without meat?
Yes! Leave out the bacon and add more vegetables like peppers or spinach.

Are they good cold?
They taste best warm, but can be eaten cold or at room temperature.

Conclusion

These Loaded Bacon and Egg Hash Brown Muffins are everything you love about a full breakfast packed into a perfectly portioned muffin. Quick to make, easy to reheat, and endlessly adaptable, they’ll become your new breakfast MVP—whether you’re meal prepping for the week or serving up a crowd at brunch.

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