If there’s one thing that can elevate a breakfast from mundane to magnificent, it’s a dish that combines comfort, flavor, and convenience—all in one neat package. Enter the Loaded Bacon and Egg Hash Brown Muffins, a culinary masterpiece that brings together the savory richness of crispy bacon, the creamy texture of eggs, and the satisfying crunch of hash browns, all encased in a perfectly baked muffin form.
This recipe is a family favorite that has graced our breakfast table on many a Sunday morning. I recall the first time I made these muffins; the aroma of bacon sizzling and hash browns crisping in the oven was so inviting that I knew I had stumbled upon something special. Each bite is a delightful mix of textures and flavors, making them not just a meal but an experience.
Whether you’re hosting a brunch, looking for a quick grab-and-go breakfast, or simply in the mood for a comforting treat, these muffins are sure to delight. Their versatility means they can be enjoyed fresh out of the oven or at room temperature, making them a perfect make-ahead option for busy mornings.
Ingredients
1 pack (20 ounces) shredded refrigerated hash browns
6 large eggs
1/4 cup sour cream, plus more for serving
2 tablespoons melted butter
3 chopped green onions
6 slices bacon, cooked and crumbled, plus more for topping
1/2 cup grated Parmesan cheese
2 cups shredded sharp cheddar cheese
Salt and pepper to taste
Instructions
Step 1: Prepare the Oven and Muffin Tin
Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This step ensures that the muffins will bake evenly and reach that golden-brown perfection.
Prepare the Muffin Tin
Lightly grease a 12-cup muffin tin or line it with muffin liners. Greasing the tin helps prevent the muffins from sticking, ensuring they come out easily and retain their shape.
Step 2: Mix the Muffin Base
Beat the Egg Mixture
In a large mixing bowl, crack 6 large eggs. Beat them together with 1/4 cup of sour cream, and season with salt and pepper to taste. The sour cream adds a lovely creaminess to the muffins, balancing out the richness of the bacon and cheese.
Incorporate Hash Browns and Other Ingredients
Gently fold in 20 ounces of shredded refrigerated hash browns into the egg mixture. These hash browns provide a hearty, satisfying base for the muffins. Then add 2 tablespoons of melted butter, 3 chopped green onions, 6 slices of crumbled bacon, 1/2 cup of grated Parmesan cheese, and 1.5 cups of shredded sharp cheddar cheese. Mix everything together until well combined. The cheese melts into the mixture, creating pockets of gooey goodness.
Step 3: Spoon and Bake
Spoon Mixture into Muffin Tin
Using a spoon or a cookie scoop, evenly distribute the mixture into the prepared muffin cups. Fill each cup almost to the top to ensure you get a generous muffin.
Top with Cheese
Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top of each muffin. This will create a deliciously cheesy crust as the muffins bake.
Bake the Muffins
Place the muffin tin in the preheated oven and bake for 25-30 minutes. Keep an eye on them towards the end of the baking time. The muffins are done when they are golden brown and set in the center. You can test for doneness by inserting a toothpick into the center; it should come out clean.
Step 4: Cool and Serve
Cool Slightly
Once baked, remove the muffin tin from the oven and allow the muffins to cool in the tin for about 5 minutes. This brief cooling period helps them set and makes them easier to remove from the tin.
Serve
Carefully transfer the muffins to a wire rack to cool slightly. Serve them warm with a dollop of sour cream on the side and a sprinkle of crumbled bacon for extra flavor.
Variations and Substitutions
Vegetarian Option: Skip the bacon and add extra vegetables like bell peppers, mushrooms, or spinach for a vegetarian twist. You can also use plant-based cheese if you prefer.
Different Cheeses: Experiment with different types of cheese. Gouda, Monterey Jack, or a mix of your favorite cheeses can add unique flavors and textures.
Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the egg mixture for an extra kick of spice.
Gluten-Free: If you need a gluten-free version, make sure your hash browns and any added ingredients are certified gluten-free.
Dairy-Free: Use dairy-free substitutes like almond milk and dairy-free cheese to make this recipe suitable for those with dairy allergies.
Summary
Loaded Bacon and Egg Hash Brown Muffins are more than just a breakfast item—they’re a versatile and delectable treat that combines the best of savory and comforting flavors into one convenient package. The crispy hash browns, rich eggs, and flavorful bacon all come together in a muffin form that is perfect for any occasion. These muffins are ideal for busy mornings, brunches, or even as a satisfying snack. With their easy preparation and delicious results, they’re sure to become a staple in your recipe collection. Whether you enjoy them fresh out of the oven or as a make-ahead breakfast, these muffins promise to delight with every bite, making your mornings a little brighter and much more flavorful.
