Loaded Bacon And Egg Hash Brown Muffins
Loaded Bacon and Egg Hash Brown Muffins are a breakfast delight that combines crispy hash browns, savory bacon, fluffy eggs, and melted cheese in every bite. Perfect for busy mornings or brunch gatherings, these muffins are not only easy to prepare but also highly customizable. Enjoy them warm for a satisfying start to your day that will leave everyone craving more.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups frozen hash browns
- 6 slices thick-cut bacon
- 4 large eggs
- 1 cup shredded sharp cheddar cheese
- 1/4 cup chopped green onions
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and grease a muffin tin with nonstick spray.
- Cook the bacon in a skillet over medium heat until crispy; crumble into pieces.
- In a mixing bowl, combine thawed hash browns with half of the cheddar cheese and press this mixture firmly into muffin cups to form crusts.
- Whisk together eggs with salt, pepper, and green onions until frothy; pour the egg mixture over the hash brown layers.
- Top each muffin cup with the remaining cheddar cheese and bake for 20-25 minutes until golden brown and set.
- Allow muffins to cool slightly before serving.
Nutrition
- Serving Size: 1 muffin (100g)
- Calories: 245
- Sugar: 1g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 160mg
Keywords: - For a healthier option, substitute turkey bacon or add chopped vegetables like bell peppers or spinach. - Leftover muffins can be stored in an airtight container in the fridge for up to five days or frozen for longer preservation.