These Loaded Bacon and Egg Hash Brown Muffins are not only delicious but also incredibly easy to make. They are perfect for meal prep and can be stored in the fridge for a quick grab-and-go breakfast. Preheat your oven to 375°F (190°C) then lightly grease a muffin tin with non-stick cooking spray to prevent sticking. To prepare the hash browns, place the shredded hash browns in a large bowl.

Season with a pinch of salt and pepper then mix well. Scoop a generous spoonful of hash browns into each muffin cup, pressing them down firmly to create a base. Make sure the hash browns cover the bottom and sides of each cup. Evenly distribute the crumbled bacon over the hash brown bases in each muffin cup. The smoky bacon flavour will complement the hash browns perfectly once baked.

Carefully crack one egg into each muffin cup on top of the bacon and hash browns. Be careful not to break the yolk unless you prefer your eggs scrambled. Sprinkle a generous amount of shredded cheddar cheese over each egg, the cheese will melt and create a gooey, delicious topping then finish off by garnishing each muffin with a sprinkle of chopped green onions for a burst of fresh flavour.

Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the eggs are set and the cheese is bubbly and golden brown. Once baked, remove from the oven and allow the loaded bacon and egg hash brown muffins to cool in the tin for a few minutes before carefully removing them. Serve warm and enjoy. Try this recipe today and enjoy the perfect combination of bacon, eggs, and hash browns in every bite.


  • 2 cups shredded hash browns
  • 6 strips of bacon, cooked and crumbled
  • 6 large eggs
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped green onions
  • Salt and pepper to taste
  • Non-stick cooking spray