Looking for a fun and satisfying breakfast idea that’s easy to prep ahead and packed with flavor? These Cheesy Hash Brown Egg Muffin Cups with Beef Bacon are everything you love about a hearty breakfast—crispy hash browns, fluffy eggs, gooey cheese, and savory bacon—all baked together in a convenient muffin form.
Whether you’re hosting brunch, need a grab-and-go breakfast for the week, or just want to switch things up from the usual scrambled eggs, these hash brown egg cups are a game-changer. They’re kid-friendly, freezer-friendly, and endlessly customizable.
Why You’ll Love This Recipe
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Crispy on the Outside, Fluffy on the Inside: Golden hash brown nests form a crunchy base for fluffy baked eggs.
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Meal Prep Approved: Make a batch ahead and reheat throughout the week.
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Customizable: Add your favorite veggies, cheeses, or protein to switch things up.
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Perfectly Portable: Great for school, work, or road trip breakfasts.
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Crowd-Pleaser: A fun and filling addition to any brunch spread.
Ingredients
(Tip: You can find the full list of ingredients and measurements in the recipe card below.)
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4 cups frozen shredded hash browns, thawed and well-drained
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1 ½ cups shredded cheddar cheese
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½ cup cooked and crumbled beef bacon
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6 large eggs
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¼ cup milk
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¼ cup chopped green onions
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Salt and pepper, to taste
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Cooking spray (for greasing muffin tin)
Instructions
Step 1: Prep and Preheat
Preheat your oven to 375°F (190°C). Generously spray a 12-cup muffin tin with cooking spray.
Step 2: Make the Hash Brown Nests
In a large bowl, combine the thawed and drained hash browns, 1 cup of shredded cheddar cheese, and half of the cooked beef bacon. Mix well.
Evenly divide the mixture between the 12 muffin cups. Press firmly into the bottom and up the sides of each cup to form a “nest.”
Step 3: Bake the Nests
Bake for 15 minutes, or until the hash brown edges are golden and starting to crisp.
Step 4: Prepare the Egg Filling
While the nests are baking, whisk together the eggs, milk, salt, pepper, and chopped green onions in a medium bowl.
Step 5: Fill and Top
Carefully pour the egg mixture into each hash brown nest, filling about ¾ of the way full. Sprinkle the tops with the remaining cheese and beef bacon.
Step 6: Bake Again
Return the muffin tin to the oven and bake for another 12–15 minutes, or until the eggs are set and the tops are lightly golden.
Step 7: Cool and Serve
Let the muffin cups cool in the pan for 5 minutes before gently removing. Serve warm, or let cool completely and store for later.
Variations
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Veggie Boost: Add sautéed spinach, bell peppers, or mushrooms to the egg mixture.
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Spicy Kick: Mix in chopped jalapeños or a pinch of chili flakes.
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Cheese Swap: Try pepper jack, feta, or Swiss cheese for different flavors.
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Meatless Option: Omit the bacon or use plant-based alternatives.
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Mini Size: Make them in a mini muffin tin for party bites or kid-friendly snacks.
Heating & Storage
Storage: Let the muffins cool completely, then store in an airtight container in the fridge for up to 4 days.
Reheating: Microwave for 30–45 seconds or reheat in the oven at 350°F for 8–10 minutes.
Freezing: Freeze individually wrapped muffins for up to 2 months. Thaw overnight in the fridge or reheat straight from frozen.
Frequently Asked Questions
Can I use fresh potatoes instead of frozen hash browns?
Yes, but you’ll need to grate them and squeeze out as much moisture as possible before mixing.
Is beef bacon a good substitute?
Absolutely. Beef bacon provides a smoky, savory flavor similar to traditional bacon, and it crisps up beautifully.
Can I make these dairy-free?
Yes—use non-dairy cheese and a milk alternative like almond or oat milk.
What’s the best way to prevent sticking?
Grease the muffin tin well with cooking spray or use silicone muffin liners.
Can I make these ahead of time?
Yes! They’re perfect for meal prep and store well in the fridge or freezer.
How do I know when the eggs are set?
The tops should be firm to the touch and not jiggly. Insert a toothpick in the center—if it comes out clean, they’re done.
Can I use egg whites only?
Yes, substitute the 6 whole eggs with 1 ½ cups of egg whites for a lighter version.
Can I use a mini muffin pan?
Definitely—just reduce the bake time to 8–10 minutes per round.
What cheese works best?
Cheddar melts well and adds sharp flavor, but any melting cheese like mozzarella, Monterey Jack, or gouda works too.
Are these gluten-free?
Yes, as long as all your ingredients (like bacon and cheese) are certified gluten-free.
Conclusion
These Cheesy Hash Brown Egg Muffin Cups with Beef Bacon are a delicious and practical breakfast solution for busy mornings, lazy brunches, or weekly meal prep. Crispy, cheesy, and packed with flavor, they’re sure to become a favorite in your home. Make them once, and you’ll be hooked!
Print
Cheesy Hash Brown Egg Muffin Cups with Beef Bacon
- Total Time: 45 minutes
- Yield: 12 muffins
- Diet: Gluten Free
Description
These crispy and cheesy hash brown egg muffin cups are filled with savory beef bacon, fluffy eggs, and green onions. Perfect for breakfast meal prep, brunch, or on-the-go mornings.
Ingredients
4 cups frozen shredded hash browns, thawed and drained
1 ½ cups shredded cheddar cheese
½ cup cooked and crumbled beef bacon
6 large eggs
¼ cup milk
¼ cup chopped green onions
Salt and black pepper, to taste
Cooking spray
Instructions
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Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray.
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In a large bowl, mix hash browns, 1 cup cheddar cheese, and half of the beef bacon.
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Divide mixture into muffin cups and press firmly into the bottom and sides to form nests.
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Bake for 15 minutes or until golden and crispy.
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Meanwhile, whisk eggs, milk, salt, pepper, and green onions.
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Fill each baked nest ¾ full with egg mixture. Top with remaining cheese and bacon.
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Bake again for 12–15 minutes until eggs are set.
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Cool slightly before serving. Enjoy warm or store for later.
Notes
- Use well-drained hash browns for maximum crispiness.
- Add your favorite veggies or herbs for more variety.
- Store in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
