close-up of hash brown egg muffins stack on white plate

Hash Brown Egg Muffins

These hash brown egg muffins have hash browns packed into muffin tins to make a crispy nest and are then loaded with eggs, peppers, cheese and bacon!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 12 muffins
Calories 186kcal
Author Ryan Beck


  • 1 (20 oz bag) shredded hash browns
  • 10 large eggs
  • 1/2 cup milk
  • 2 cups sharp cheddar cheese
  • 8 slices cooked bacon, crumbled
  • 1/2 green bell pepper, chopped
  • 1/4 cup chopped onion
  • 1/4 tsp salt
  • 1/4 tsp black pepper


  • Preheat oven to 450°F. Heat hash browns in microwave for 30 seconds so they're more pliable. In a large bowl, combine the hash browns, 1/2 cup cheese, and season with salt and pepper. Grease a 12 cup muffin tin with cooking spray. Divide the hash brown mixture evenly in the muffin cups. Use your fingers to pack them tightly and shape them into nests.
  • Bake for 20 minutes or until the edges have browned. Remove the hash browns from the oven and reduce temperature to 350°F.
  • In a large mixing bowl, combine eggs and milk and whisk until eggs are beaten. Stir in 1 cup cheese, bacon, pepper, onion, salt and black pepper.
  • Divide mixture evenly in the 12 hash brown nests. Sprinkle each with remaining 1/2 cup cheddar. Bake for 20-25 minutes or until centers are set and top is beginning to brown. (These can be eaten now or frozen and warmed up in microwave later)


Serving: 1muffin | Calories: 186kcal | Carbohydrates: 6g | Protein: 12g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 178mg | Sodium: 288mg | Potassium: 124mg | Fiber: 1g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 15.7mg | Calcium: 170mg | Iron: 1.1mg