If you are craving a breakfast treat that combines crispy, cheesy, and savory flavors all in one bite, the Loaded Bacon and Egg Hash Brown Muffins Recipe is your new best friend in the kitchen. This delightful dish brings together tender eggs, crunchy hash browns, smoky bacon, and sharp cheddar cheese baked into convenient, grab-and-go muffins. Perfect for busy mornings or brunch gatherings, these muffins pack a punch of comfort and satisfaction that will leave you reaching for seconds without any guilt.
Ingredients You’ll Need
The best part about this recipe is how straightforward yet impactful each ingredient is. Every component plays a crucial role in developing the incredible taste, texture, and color of these muffins, making them a reliable dish for anyone, from beginner cooks to seasoned pros.
- 8 large eggs: The rich base that binds all the ingredients and adds creaminess to the muffins.
- 1/3 cup milk: Lightens the eggs and ensures a tender, fluffy texture.
- 2 cups frozen hash browns (thawed): Provides the crispy and hearty foundation with that beloved golden crunch.
- 1 cup shredded cheddar cheese: Adds sharp, melty cheesiness that complements every bite.
- 6 slices bacon (cooked and crumbled): Brings smoky depth and a satisfying crunch to the mix.
- 1/4 cup green onions (chopped): Delivers fresh, mild zest and a pop of bright color.
- 1 tsp garlic powder: Infuses subtle savory warmth without overpowering the other flavors.
- 1/2 tsp salt: Enhances and balances the overall flavor beautifully.
- 1/4 tsp black pepper: Adds a hint of spice for a well-rounded taste.
How to Make Loaded Bacon and Egg Hash Brown Muffins Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by preheating your oven to 375°F. While the oven heats up, generously grease a muffin tin so your muffins come out easily without any sticking. This prep step ensures your muffins have a perfect, intact shape and a lovely golden crust.
Step 2: Whisk Together the Eggs and Milk
In a large mixing bowl, whisk the 8 large eggs with 1/3 cup milk until the mixture is smooth and slightly frothy. This step is key for a light and fluffy texture once baked, so don’t rush it—take a minute to get a nice blend.
Step 3: Mix in the Hash Browns and Flavorful Ingredients
Fold in your thawed hash browns, shredded cheddar cheese, crumbled bacon, chopped green onions, garlic powder, salt, and black pepper. Stir everything carefully to distribute the ingredients evenly throughout the mixture, ensuring each muffin will have that perfect balance of flavors and textures.
Step 4: Fill the Muffin Cups
Divide the mixture evenly among the prepared muffin cups. To step up the cheese factor, sprinkle some extra shredded cheese on top of each cup. This will melt to a golden, bubbly layer, adding an irresistible finishing touch.
Step 5: Bake Until Golden Brown
Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. The muffins should be set but still moist inside, with a golden-brown crust on top. Keep an eye towards the end to avoid overbaking, which could dry them out.
Step 6: Cool and Remove from the Tin
Once baked, let the muffins cool in the tin for about five minutes. This resting time helps them firm up slightly, making them easier to remove without breaking. After that, gently take them out and get ready to enjoy this scrumptious breakfast delight.
How to Serve Loaded Bacon and Egg Hash Brown Muffins Recipe
Garnishes
These muffins taste wonderful on their own, but topping them with fresh herbs like chopped parsley or extra green onions elevates their freshness and visual appeal. A dollop of sour cream or a drizzle of hot sauce can add a creamy or spicy kick if you love extra flavor layers.
Side Dishes
Pair your loaded muffins with a crisp side salad or some fresh fruit to balance the richness. For a heartier brunch, serve alongside roasted tomatoes or even avocado slices for a creamy contrast to the muffins’ crispiness.
Creative Ways to Present
For brunch parties, arrange these muffins on a wooden board garnished with colorful veggies and fresh herbs. You can also slice them horizontally and layer with fresh spinach and tomato for a sandwich-style presentation that’s both fun and practical for gatherings.
Make Ahead and Storage
Storing Leftovers
Any leftover Loaded Bacon and Egg Hash Brown Muffins Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. This makes them perfect for busy mornings or snacks throughout the week without compromising flavor.
Freezing
You can freeze these muffins individually by wrapping them tightly in plastic wrap and then placing them in a freezer bag. Frozen muffins will stay fresh for up to 2 months and can be pulled out whenever you want a quick, satisfying breakfast.
Reheating
To enjoy your muffins warm, reheat them in the oven at 350°F for about 10–12 minutes or pop them in the microwave for 30–45 seconds. This will bring back that delightful melty-cheese goodness and ensure they taste just as fresh as when first baked.
FAQs
Can I use fresh potatoes instead of frozen hash browns?
Absolutely! Just grate fresh potatoes, squeeze out excess moisture, and use them in place of frozen hash browns. Keep in mind that fresh potatoes might add a slightly different texture and may require a bit more cooking time to crisp up.
Is it possible to make this recipe vegetarian?
You can easily omit the bacon or substitute it with vegetarian bacon or sautéed mushrooms. The cheese and eggs provide plenty of flavor, so the muffins will still be delicious without meat.
Can I prepare the mixture the night before?
Yes, you can mix everything except for the cheese topping the night before and store the batter covered in the fridge. Add the extra cheese on top just before baking for the best results.
What type of cheese works best in this recipe?
Cheddar cheese is the classic choice because of its sharp, melty qualities, but feel free to experiment with pepper jack for a spicy kick or mozzarella for a gooey, milder flavor.
Are these muffins suitable for freezing and meal prep?
Definitely! These hash brown muffins freeze wonderfully and make for a handy, nutritious breakfast option you can grab and go throughout the week. Just be sure to wrap them well to maintain freshness.
Final Thoughts
Making the Loaded Bacon and Egg Hash Brown Muffins Recipe is one of those joyful kitchen moments where simplicity meets incredible flavor. Whether you’re feeding a crowd or treating yourself on a quiet morning, these muffins are a warm hug of breakfast goodness that’s hard to resist. Give this recipe a try—you’ll soon wonder how you ever started your day without them!
Print
Loaded Bacon and Egg Hash Brown Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Loaded Bacon and Egg Hash Brown Muffins are savory breakfast treats combining fluffy eggs, crispy bacon, and cheesy hash browns baked to golden perfection. These easy-to-make muffins are perfect for meal prep or a hearty start to your day.
Ingredients
Egg Mixture
- 8 large eggs
- 1/3 cup milk
Main Ingredients
- 2 cups frozen hash browns, thawed
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 1/4 cup green onions, chopped
Seasoning
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and grease a muffin tin to prevent sticking.
- Mix Eggs and Milk: In a large mixing bowl, whisk together the 8 large eggs and 1/3 cup milk until smooth and well combined.
- Add Remaining Ingredients: Stir in the thawed hash browns, shredded cheddar cheese, crumbled cooked bacon, chopped green onions, garlic powder, salt, and black pepper until everything is evenly incorporated.
- Fill Muffin Cups: Divide the mixture evenly among the greased muffin cups, then sprinkle any remaining cheese on top of each muffin for a golden crust.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are set and golden brown on top.
- Cool and Serve: Allow the muffins to cool for five minutes in the tin before carefully removing them. Serve warm.
Notes
- Use thawed hash browns to avoid excess moisture in the muffins.
- Bacon can be substituted with turkey bacon for a leaner option.
- These muffins can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Reheat gently in the microwave or oven before serving.
- To make this recipe vegetarian, omit bacon and add sautéed mushrooms or bell peppers.
