If you’re looking for a breakfast recipe that’s equal parts delicious, easy, and fun to make, Cheese and Bacon Muffin Tin Hash Browns are your answer. These crispy, golden hash brown cups are packed with savory bacon, melty cheese, and perfectly seasoned potatoes. They’re a crowd-pleaser for breakfast, brunch, or even as a snack. Plus, they’re baked in a muffin tin, making them portable and perfect for meal prep.
In this comprehensive guide, we’ll dive deep into everything you need to know about making these irresistible muffin tin hash browns. From the ingredients and step-by-step instructions to tips, variations, and nutritional information, this post has it all. Let’s get started!
Why You’ll Love This Recipe
Before we jump into the details, let’s talk about why this recipe is a must-try:
- Perfectly Portable: These hash brown cups are baked in a muffin tin, making them easy to grab and go.
- Customizable: Add your favorite ingredients like veggies, different cheeses, or even swap bacon for sausage.
- Crispy and Golden: The muffin tin method ensures a crispy exterior and a tender interior.
- Meal Prep Friendly: Make a batch ahead of time and reheat for quick breakfasts all week.
Ingredients for Cheese and Bacon Muffin Tin Hash Browns
The beauty of this recipe lies in its simplicity. Here’s what you’ll need:
Main Ingredients
- Shredded Hash Browns: You can use store-bought frozen hash browns (thawed) or freshly grated potatoes. Fresh potatoes will give you a slightly crispier texture.
- Bacon: Cooked until crispy and crumbled. Use thick-cut bacon for a richer flavor.
- Shredded Cheddar Cheese: Sharp cheddar works best, but you can experiment with other cheeses like mozzarella, pepper jack, or gouda.
Binding Ingredients
- Eggs: These act as the glue to hold the hash brown mixture together.
- Milk or Cream (optional): Adds a touch of richness to the mixture.
Seasonings
- Salt and Black Pepper: Essential for enhancing the flavors.
- Garlic Powder: Adds a subtle savory note.
- Paprika: Optional, but it gives a smoky depth to the hash browns.
Optional Add-Ins
- Chopped Green Onions or Chives: For a fresh, oniony kick.
- Diced Bell Peppers: Adds color and a slight sweetness.
- Jalapeños: Perfect for those who love a spicy twist.
Cheese and Bacon Muffin Tin Hash Browns
Course: Breakfast4
servings30
minutes40
minutes300
kcal1
hour10
minutesIngredients
1 kg / 2 lb starchy potatoes (see notes)
3/4 tsp salt
Pepper
1 tbsp parsley , finely chopped (for garnish – optional)
3 bacon rashers , finely diced
1 cup grated cheese (any melting cheese)
2 or1/2 tbsp olive oil , separated
Step-by-Step Instructions
- Step 1: Prep the Ingredients
Cook the Bacon: Fry the bacon until crispy, then drain on paper towels and crumble into small pieces.
Shred the Cheese: Use a box grater or buy pre-shredded cheese for convenience.
Prepare Add-Ins: Chop any additional ingredients like green onions or bell peppers. - Step 2: Prepare the Hash Brown Mixture
In a large mixing bowl, combine the shredded hash browns, crumbled bacon, shredded cheese, and seasonings.
In a separate bowl, whisk the eggs (and milk/cream if using) until well combined.
Pour the egg mixture over the hash brown mixture and stir until everything is evenly coated. - Step 3: Assemble in the Muffin Tin
Preheat your oven to 400°F (200°C).
Generously grease a muffin tin with cooking spray or butter to prevent sticking.
Scoop the hash brown mixture into each muffin cup, pressing it down firmly to create a compact nest shape. - Step 4: Bake
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the edges are golden brown and crispy.
Check for doneness by inserting a knife into the center of a hash brown cup—it should come out clean. - Step 5: Cool and Serve
Let the hash brown cups cool in the tin for 5-10 minutes before carefully removing them with a spoon or knife.
Serve warm with optional toppings like sour cream, salsa, or extra cheese.
Recipe Notes
- Avoid Sogginess: If using fresh potatoes, squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth. Excess moisture can make the hash browns soggy.
Make-Ahead Option: Prepare the mixture the night before and store it in the fridge. Assemble and bake in the morning for a quick breakfast.
Freezing Instructions: Bake the hash brown cups, let them cool completely, then freeze in an airtight container. Reheat in the oven or toaster oven for best results.
Customization Ideas:
Swap bacon for sausage or ham.
Use sweet potatoes instead of regular potatoes for a healthier twist.
Add vegetables like spinach, mushrooms, or zucchini for extra nutrients.
Nutrition Information
Here’s a breakdown of the approximate nutritional values per serving (1 hash brown cup):
| Nutrient | Amount |
|---|---|
| Calories | 150-200 |
| Total Fat | 10-12g |
| Saturated Fat | 4-5g |
| Cholesterol | 40-50mg |
| Sodium | 300-400mg |
| Carbohydrates | 10-12g |
| Fiber | 1-2g |
| Protein | 6-8g |
Note: Nutritional values may vary depending on specific ingredients and portion sizes.
Variations to Try
If you’re feeling adventurous, here are some delicious variations to spice up your muffin tin hash browns:
- Vegetarian Option: Skip the bacon and add sautéed mushrooms, spinach, or sun-dried tomatoes.
- Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper to the mixture.
- Cheesy Bliss: Mix in different cheeses like mozzarella, pepper jack, or feta for a unique flavor profile.
- Sweet Potato Twist: Use shredded sweet potatoes instead of regular potatoes for a slightly sweeter, nutrient-packed version.
Why This Recipe Works: The Science Behind the Crispiness
Ever wonder why these muffin tin hash browns turn out so crispy? Here’s the science behind it:
- High Heat Baking: Baking at 400°F (200°C) ensures the exterior crisps up while the inside stays tender.
- Eggs as a Binder: The eggs not only hold the mixture together but also create a golden crust during baking.
- Moisture Control: Removing excess moisture from the potatoes prevents steaming, which can lead to soggy hash browns.
Quotes from Happy Cooks
Here’s what people are saying about this recipe:
“These muffin tin hash browns are a game-changer! They’re so easy to make and perfect for busy mornings.” – Sarah T.
“I love how customizable this recipe is. I added some diced bell peppers and jalapeños, and they turned out amazing!” – Mike R.
Conclusion
Cheese and Bacon Muffin Tin Hash Browns are a versatile, delicious, and easy-to-make breakfast option that’s sure to impress. Whether you’re serving them at a brunch gathering or meal prepping for the week, these crispy, cheesy hash brown cups are a winner.
So, what are you waiting for? Grab your muffin tin, gather your ingredients, and give this recipe a try. Don’t forget to share your creations and variations in the comments below!
