Description
Loaded Bacon and Egg Hash Brown Muffins are packed with crispy bacon, fluffy eggs, and shredded hash browns, all wrapped up in a convenient, portable package.
Ingredients
- 2 cup frozen hash browns, thawed
- 6 slices thick-cut bacon
- 1 cup shredded sharp cheddar cheese
- 3 green onions, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 6 large eggs
Instructions
1. Preheat Oven: To 400°F. Grease a muffin tin with nonstick spray.
2. Cook Bacon: In a skillet over medium heat, cook the bacon until crispy. Let it cool slightly, then chop into small pieces.
3. Mix Ingredients: In a large bowl, combine the thawed hash browns, chopped bacon, shredded cheese, chopped green onions, salt, and pepper. Mix well until all the ingredients are evenly distributed.
4. Prepare Muffin Batter: In another bowl, whisk the eggs until well-beaten. Pour the egg mixture into the hash brown mixture and stir gently until everything is evenly combined.
5. Fill Muffin Tin: Spoon the mixture into each muffin cup, filling about three-quarters full.
6. Bake: Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until the tops are golden brown.
7. Serve: Allow the Loaded Bacon and Egg Hash Brown Muffins to cool slightly before serving. Enjoy them warm, perfect for any breakfast or brunch gathering.
Notes
For perfectly cooked muffins, be sure to avoid overmixing the batter, which can lead to a dense, tough texture. Keep an eye on them in the oven, and test for doneness by inserting a toothpick into the center – it should come out clean when the muffins are ready.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 1 gram
- Sodium: 500 milligrams
- Fat: 17 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 11 grams
- Fiber: 1 gram
- Protein: 17 grams
- Cholesterol: 180 milligrams