Description
Start your day with a delightful and filling breakfast treat – Loaded Bacon and Egg Hash Brown Muffins. These savory, cheesy muffins are the perfect on-the-go breakfast or brunch option, packed with crispy hash browns, fluffy eggs, and salty bacon.
Ingredients
- 4 cup frozen shredded hash browns, thawed and well-drained
- 1 1/2 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 6 large eggs
- 1/4 cup milk
- 1/4 cup chopped green onions
- Salt and pepper to taste
- Cooking spray
Instructions
1. Preheat your oven to 375°F. Lightly grease a 12-cup muffin tin with cooking spray.
2. In a large bowl, mix together the thawed and well-drained hash browns, 1 cup of the shredded cheddar cheese, and a pinch of salt and pepper. Press the hash brown mixture evenly into the bottom and up the sides of each muffin cup, forming a nest-like shape.
3. Bake for 15-20 minutes, or until the edges are golden brown and crispy.
4. While the hash browns are baking, whisk together the eggs, milk, green onions, and a bit more salt and pepper in a separate bowl. Stir in the cooked and crumbled bacon and the remaining 1/2 cup of cheddar cheese.
5. Once the hash brown cup are baked, carefully pour the egg mixture into each one, filling them up to the top. Return the muffin tin to the oven and bake for an additional 12-15 minutes, or until the eggs are set.
6. Allow the muffins to cool in the pan for a few minutes before removing them. Serve warm and enjoy!
Notes
These muffins can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, microwave for 30-60 seconds or reheat in the oven at 350°F for 5-10 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 150mg