Go Back
Print Recipe

Bacon and Egg Hash Brown Muffins

Delicious muffins with a crispy hash brown crust, creamy eggs, and savory bacon, perfect for breakfast, brunch, or parties.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer, Breakfast, Brunch
Cuisine: American
Keyword: Bacon and Egg Muffins, Breakfast Muffins, Brunch Recipe, Easy Muffins, Hash Brown Muffins
Servings: 8 muffins
Calories: 180kcal

Ingredients

For the Potato Crust

  • 2 cups frozen shredded hash brown potatoes About 300 g, thawed
  • 1/2 cup shredded Asiago cheese About 50 g
  • 1 large egg About 50 g
  • to taste Salt
  • to taste Pepper

For the Filling

  • 3 large eggs
  • 2 tablespoons fresh chives, chopped About 10 g
  • 1/2 cup Colby Monterey Jack cheese, shredded About 50 g
  • 1 cup fresh baby spinach, chopped About 30 g
  • 4 strips turkey bacon, cooked and crumbled

Instructions

Preparation

  • Preheat your oven to 425°F (220°C). Grease eight muffin cups very well, making sure to cover the corners to help the potato crusts release easily.
  • In a mixing bowl, whisk together one large egg with salt and pepper until blended. Then add the thawed hash browns and Asiago cheese, stirring thoroughly until everything is evenly coated and holds together.
  • Scoop about a quarter cup of the potato mixture into each muffin cup. Press it firmly and evenly against the sides and bottom to create a shell, ensuring an even thickness throughout.

Baking the Crust

  • Place the muffin tin in the oven and bake for 14 to 17 minutes or until the edges turn a light golden color.

Preparing the Filling

  • While the crusts are baking, whisk together three eggs with chopped chives in another bowl until smooth.
  • Gently fold in the shredded Colby Monterey Jack cheese and the chopped spinach, ensuring the greens are well mixed.

Final Baking

  • Once the crusts are ready, carefully spoon the egg and spinach mixture into each potato shell, dividing the filling evenly among all the cups.
  • Finally, sprinkle the crumbled turkey bacon on top of each muffin.
  • Return the muffin tin to the oven and bake for an additional 6 to 8 minutes. The eggs should look just set—test by inserting a knife in the center; it should come out clean when ready.

Notes

For extra flair, garnish with extra chopped chives. These muffins freeze well; just let them cool and store in a sealed container. Reheat in the microwave or oven as desired.