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Cheesy Loaded Hash Brown Muffins

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These cheesy loaded hash brown muffins with bacon and chives are a quick, savory breakfast or brunch option packed with crispy potatoes, melty cheese, and smoky bacon. Perfect for busy mornings, meal prep, or a crowd-pleasing brunch, they’re portable, customizable, and full of flavor.

Ingredients

Scale
  • 2 1/2 cups (about 280g) frozen shredded hash browns, thawed and squeezed dry
  • 4 slices thick-cut bacon, cooked and crumbled
  • 1 cup (110g) shredded sharp cheddar cheese
  • 1/3 cup (30g) grated Parmesan cheese
  • 1/4 cup (15g) chopped fresh chives (or green onions)
  • 3 large eggs, room temperature
  • 1/2 cup (120ml) whole milk (or unsweetened dairy-free milk)
  • 1/2 teaspoon garlic powder (optional)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • Optional toppings: extra shredded cheddar, more chives or sliced green onions, sour cream or Greek yogurt for serving

Instructions

  1. Preheat oven to 400°F (200°C). Cook bacon in a skillet over medium heat until crispy (about 8 minutes), drain, cool, and crumble. Alternatively, bake bacon on a rack over a foil-lined sheet pan at 400°F for 15 minutes.
  2. Thaw hash browns and squeeze out as much moisture as possible using paper towels or a clean kitchen cloth.
  3. In a large bowl, whisk together eggs and milk until well combined. Add garlic powder, onion powder, salt, and black pepper.
  4. Stir in hash browns, shredded cheddar, Parmesan, chopped chives, and crumbled bacon. Mix gently until just combined.
  5. Lightly grease a 12-cup muffin tin or line with parchment liners. Divide the mixture evenly among the cups, filling each about 3/4 full. Sprinkle extra cheese on top if desired.
  6. Bake on the middle rack for 22–25 minutes, or until muffins are golden brown and set. They should feel firm to the touch and pull away slightly from the edges.
  7. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm, topped with more chives or a dollop of sour cream if desired.

Notes

For best results, squeeze hash browns very dry to avoid soggy muffins. Use parchment liners for easy release. Customize with different cheeses, add veggies, or make vegetarian by omitting bacon. Muffins can be made ahead, refrigerated up to 4 days, or frozen for 2 months. Reheat in toaster oven for crispiness. Check hash browns for gluten if needed.

Nutrition

Keywords: hash brown muffins, cheesy breakfast muffins, bacon and chive muffins, make ahead breakfast, brunch, gluten-free breakfast, savory muffins, portable breakfast, meal prep

Find it online: https://bitefuljoy.com/cheesy-loaded-hash-brown-muffins-recipe-easy-bacon-and-chives-breakfast/