Description
A savory and hearty breakfast option, these Loaded Bacon and Egg Hash Brown Muffins combine the flavors of crispy bacon, creamy eggs, and golden hash browns into a convenient muffin form.
Ingredients
Scale
- 4 cups frozen shredded hash browns, thawed
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1/4 cup chopped green onions
- 1/4 cup melted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C). Spray a 12-cup muffin tin with non-stick cooking spray.
- In a large bowl, combine the hash browns, cheddar cheese, crumbled bacon, green onions, melted butter, garlic powder, onion powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
- Divide the hash brown mixture evenly among the muffin cups, pressing it firmly into the bottom and up the sides to create a nest.
- Bake in the preheated oven for 15-20 minutes, or until the hash brown nests are golden and crispy.
- In a medium bowl, whisk together the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Remove the muffin tin from the oven and carefully pour the egg mixture into each hash brown nest.
- Return the muffin tin to the oven and bake for an additional 12-15 minutes, or until the eggs are set.
- Let the muffins cool slightly before removing them from the tin. Garnish with fresh parsley if desired. Serve warm.
Notes
- These muffins can be made ahead and reheated for a quick breakfast.
- Feel free to add your favorite veggies or substitute different cheeses.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 1g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 160mg