Hash Brown Egg Muffins with Bacon & Chives

Hash Brown Egg Muffins with Bacon & Chives are a cozy, savory breakfast that feels both comforting and elevated. First, tender shredded hash browns bake into soft, golden cups with lightly crisped edges. Then, baked eggs fill the center, creating a satisfying, protein-rich bite. Meanwhile, crumbled bacon adds smoky depth, while fresh chives bring a mild onion flavor that brightens every muffin.

Because these muffins bake neatly in a standard muffin tin, they’re ideal for busy mornings, weekend brunches, or simple meal prep. In addition, they reheat beautifully, making them a practical option throughout the week. Although hash browns are traditionally served flat and crispy, turning them into muffin-style cups has become a modern breakfast favorite. Over time, this method gained popularity for its ease, versatility, and clean presentation.

Most importantly, this recipe uses simple ingredients and delivers consistent results. As a result, these muffins are flavorful, comforting, and easy to love.

Recipe Yield: 6 servings

INGREDIENTS

1 ½ cup frozen hash browns, thawed and squeezed dry
6 large eggs
¼ cup shredded cheddar cheese
¼ cup cooked bacon, crumbled
1 Tbsp olive oil
½ tsp salt
¼ tsp black pepper
1 Tbsp fresh chives, finely chopped
Nonstick spray

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 400°F. Meanwhile, generously grease a standard muffin tin with nonstick spray.

2. Season the hash browns:
In a bowl, combine hash browns, olive oil, salt, and black pepper. Stir until evenly coated.

3. Form the potato cups:
Divide hash browns evenly among muffin cups. Then, firmly press them up the sides and bottom to form a nest.

4. Bake until crisp:
Bake for 18–22 minutes, until edges are golden and crisp. Remove from oven.

5. Add eggs and toppings:
Crack one egg into each hash brown cup. Next, sprinkle with cheese, bacon, and chives. Alternatively, you may lightly whisk the eggs with the bacon and chives, then divide the mixture evenly among the cups.

6. Final bake:
Return to oven and bake 10–14 minutes, until egg whites are set and yolks reach desired doneness.

7. Rest and serve:
Cool for 2 minutes, then gently remove and serve warm. If desired, sprinkle with a little extra bacon and fresh chives just before serving.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Crispier hash brown base: Make sure hash browns are fully thawed and squeezed dry, because excess moisture prevents crisping.
• Perfect egg doneness: For runnier yolks, check at 10 minutes. However, for fully set eggs, bake closer to 14 minutes.
• Easy release: Let muffins rest briefly before removing, which helps the potato cups hold their shape.