Loaded Bacon and Egg Hash Brown Muffins

Okay, so I’ve been making these Loaded Bacon and Egg Hash Brown Muffins for like three months now, and I honestly can’t believe I’m only NOW writing about them. My husband keeps asking me to make them every single weekend, which is saying something because he’s usually a cereal-for-breakfast kind of guy.

Look, I’m gonna be honest with you. The first time I tried making hash brown cups, it was a complete disaster. Like, we’re talking hash browns stuck to the muffin tin so bad I thought I’d have to throw the whole pan away. But then I figured out the trick (more on that later), and now these things are literally my go-to breakfast when I need to feed people and look like I have my life together.

What Are Loaded Bacon and Egg Hash Brown Muffins?

So basically, you’re taking hash browns and pressing them into muffin tins to make little cups, then you fill them with all the good stuff—bacon, eggs, cheese, whatever you want really. It’s like a portable breakfast that you can grab on your way out the door. My neighbor Sarah calls them “adult lunchables” which… yeah, that’s pretty accurate.

The best part? You can make a batch on Sunday and eat them all week. Well, if they last that long. In my house, they’re usually gone by Tuesday.

Why These Hash Brown Cups Are Better Than Others

Here’s the thing about most hash brown cup recipes online—they’re either too complicated or they don’t actually work. I’ve tried the Pioneer Woman’s version, and while it’s good, it takes forever. And don’t even get me started on those recipes that tell you to use fresh potatoes and grate them yourself. Like, who has time for that on a Sunday morning?

These Loaded Bacon and Egg Hash Brown Muffins use frozen hash browns (yes, the kind from a bag), and they turn out CRISPY on the outside and tender on the inside. The key is—oh wait, I forgot to mention—you absolutely HAVE to squeeze out all the moisture from the hash browns. This was my big mistake the first time.

My Hash Brown Cup Journey (It Was Rough)

First attempt: Didn’t squeeze out the water. Hash browns were soggy and stuck to everything. Disaster. Complete disaster.

Second attempt: Squeezed out some water but not enough. Better, but still kinda mushy. My 8-year-old took one bite and said “Mom, this is wet.” Kids are brutal, man.

Third attempt: Squeezed those hash browns like my life depended on it. Added more cheese than the recipe called for because I’m obsessed with cheese. FINALLY got it right. Crispy edges, held together perfectly, and nobody complained.

Now I make them at least twice a month, sometimes more if we have people over for brunch. Speaking of brunch, why is brunch so expensive at restaurants? These cost like maybe $10 to make a whole batch and you get 12 muffins. Just saying.

Ingredients for Loaded Bacon and Egg Hash Brown Muffins

Okay, here’s what you need. And before you ask, yes, you can substitute stuff. I’ll tell you what works and what doesn’t (learned this the hard way).

For the Hash Brown Cups:

• 1 bag (20 oz) frozen shredded hash browns, thawed (I use the Simply Potatoes brand, but store brand works fine)
• 2 tablespoons melted butter (don’t use margarine, it’s weird)
• 1 cup shredded cheddar cheese (DO NOT buy pre-shredded. Just don’t. Shred it yourself, it melts better)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper (I use way more than you’d think)

For the Filling:

• 8 slices of bacon, cooked and crumbled (or use pre-cooked bacon if you’re lazy like me sometimes)
• 6 large eggs
• 1/4 cup milk (I’ve used almond milk, regular milk, even cream once—all worked)
• 1/2 cup shredded cheese (more cheese, yes)
• 2 tablespoons chopped green onions (optional, but they make it look fancy)
• Salt and pepper to taste

Pro tip: Good luck finding decent bacon this time of year that’s not crazy expensive. I usually just wait for it to go on sale and freeze a bunch. My freezer is like 40% bacon at this point.

How to Make Hash Brown Cups with Egg and Bacon

Alright, let’s do this. I’m gonna walk you through exactly how I make these, including all the weird little things I’ve learned along the way.

Step 1: Preheat and Prep

Preheat your oven to 400°F. This is important—don’t skip preheating. I did once because I was impatient and the timing was all messed up.

Spray a 12-cup muffin tin with cooking spray. Like, REALLY spray it. Be generous. This is not the time to worry about calories (trust me on this one).

Step 2: The Hash Brown Situation

Okay, this is where it gets crucial. Take your thawed hash browns and dump them into a clean kitchen towel. Like a dish towel, not a fancy one. Then twist that towel and SQUEEZE. I mean really squeeze it. You want to get out as much water as humanly possible. My arms literally hurt after doing this, but it’s worth it.

Last Tuesday, I was in a hurry and only did a half-hearted squeeze. Yeah, soggy hash browns. Don’t be like Tuesday me.

Step 3: Mix the Hash Brown Base

Put your dried-out hash browns in a bowl. Add the melted butter, 1 cup of shredded cheese, garlic powder, onion powder, salt, and pepper. Mix it all together with your hands. It’s messy but whatever, you’re gonna wash them anyway.

The mixture should kinda stick together when you squeeze it. If it doesn’t, you might need a tiny bit more butter. Or maybe you squeezed out too much moisture? It happens.

Step 4: Form the Cups

Take about 2-3 tablespoons of the hash brown mixture and press it into the bottom and up the sides of each muffin cup. You want to create a little nest shape. Make sure there are no holes in the bottom—learned that lesson when egg leaked through and made a mess.

Use your fingers or the back of a spoon to really pack it in there. The sides should come up almost to the top of the muffin cup.

Step 5: First Bake

Pop those hash brown cups in the oven for about 15-18 minutes. You want them to start getting golden and crispy on the edges. They won’t be fully cooked yet, and that’s fine.

Set a timer. Then inevitably get distracted by your phone and panic when you smell them cooking. Or maybe that’s just me.

Step 6: Make the Egg Mixture

While the hash browns are doing their thing, crack your eggs into a bowl. Add the milk, salt, and pepper. Whisk it up until everything’s combined. Don’t overthink it—you’re not making a fancy omelet here.

Step 7: Add the Good Stuff

When the hash brown cups come out of the oven (they’ll look kinda weird at first, kinda shrunk down, but that’s normal), it’s time to fill them.

First, sprinkle some bacon in each cup. Then pour the egg mixture in, filling each cup about 3/4 full. Don’t overfill or they’ll overflow and make a mess. Ask me how I know this.

Top each one with more cheese because, again, cheese is life. Add some green onions if you’re using them.

Step 8: Final Bake

Put them back in the oven for another 13-15 minutes. The eggs should be set and not jiggly anymore. The tops will puff up a little, which looks cool.

The cheese on top should be melted and starting to get those little brown spots. That’s when you know they’re perfect.

Step 9: Cool and Remove

Here’s where patience is key (which I don’t have, but I’m working on it). Let them cool in the pan for about 5 minutes. This helps them firm up and makes them way easier to remove.

Run a butter knife around the edges and gently pop them out. If one breaks, just eat it immediately and call it “quality control.” Nobody needs to know.

Tips for Perfect Hash Brown Breakfast Muffins

Okay, so here’s all the random stuff I’ve figured out through trial and error:

The Moisture Thing: I cannot stress this enough—squeeze those hash browns dry. This is like 80% of getting them to turn out right. My mom always said I was too impatient, and she was right because the first few times I didn’t squeeze them enough.

Cheese Matters: Pre-shredded cheese has this weird coating that keeps it from sticking together. Fresh shredded cheese melts better and helps hold everything together. Is it more work? Yeah. Is it worth it? Also yeah.

Bacon Shortcuts: Sometimes I use pre-cooked bacon because who wants to dirty another pan? Judge me if you want, but I’m all about efficiency on busy mornings. Found out by accident that bacon bits from a jar actually work too, though they’re not as good.

Customization Ideas: I’ve made these with sausage instead of bacon (good but greasier), added diced peppers (my kid picked them out), tried ham (solid choice), and once threw in some leftover taco meat which was… actually pretty amazing?

Storage: These keep in the fridge for like 4-5 days. Just reheat them in the microwave for 30-45 seconds. They’re not AS crispy as fresh, but still really good. You can also freeze them, though I’ve never had them last long enough to need to.

Serving Suggestions: We eat these plain, with hot sauce, with ketchup (the kids’ choice), or with salsa. My husband puts Sriracha on literally everything, so that’s his go-to.

Why I Keep Making These Loaded Hash Brown Cups

Look, I’m not someone who usually meal preps or has their stuff together. Like, I’m the person who forgets to defrost dinner until 5 PM and then panics. But these? These I actually make regularly because they’re that good and that easy.

My 8-year-old, who refuses to eat anything green and survived on chicken nuggets for like six months, actually ASKS for these. That’s basically a parenting win in my book.

Plus, when you make them for people, they think you’re some kind of breakfast genius. My sister-in-law asked for the recipe three times because she kept forgetting to write it down (hi Sarah, it’s finally in writing now).

And honestly? They’re just tasty. Crispy hash browns, melty cheese, bacon, eggs—what’s not to love? It’s like all the best parts of a diner breakfast but in a cute little muffin form that you can eat with your hands.

Common Questions About Hash Brown Egg Cups

Can I make these ahead? Yes! Make them on Sunday and eat them all week. Or make a double batch and freeze half. I’m supposed to do this but they never last long enough in my house.

What if I don’t have a muffin tin? Um, you kind of need one for this. But if you have a mini muffin tin, you could make smaller versions for like, brunch parties or whatever.

Can I skip the first bake? I mean, you could try? But I think the hash browns won’t be as crispy. The two-stage baking is what makes them work. I tried doing it all at once early on and it was just… wrong.

What about making them without bacon? Sure, do whatever you want. Add veggies, different meat, just cheese, whatever. I’m not the boss of you. Though bacon is pretty essential in my opinion.

My Final Thoughts on These Breakfast Muffins

Okay so here’s the deal. Are these fancy? No. Are they Instagram-perfect? Definitely not (mine always look kinda wonky). But are they delicious and practical and something you’ll actually make more than once? YES.

I’ve been making breakfast for my family for I don’t even know how many years now, and these Loaded Bacon and Egg Hash Brown Muffins have become one of those recipes that I actually get excited about making. And that’s saying something because I’m not really a morning person.

If you’re looking for a breakfast that you can make ahead, that holds up well, that kids will eat, that you can grab on your way out the door, and that actually tastes good—this is it. This is the one.

Seriously, try making these this weekend and let me know how they turn out! And if you have any tricks for making them even better, drop a comment because I’m always looking for ways to improve my recipes.

Now I’m craving these again even though I literally just ate breakfast. Thanks a lot, brain. 😊

Happy cooking! (and may your hash browns be crispy and your eggs be perfectly set)