Description
Delicious Loaded Bacon and Egg Hash Brown Muffins that are easy to make and perfect for breakfast or brunch.
Ingredients
Scale
- 2 cups frozen hash browns, thawed
- 1 cup shredded cheddar cheese
- 6 large eggs
- 1/2 cup cooked bacon, chopped
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Cooking spray or oil for greasing the muffin tin
Instructions
- Preheat your oven to 400°F (200°C) and grease a muffin tin with cooking spray or oil.
- In a large bowl, combine the thawed hash browns and shredded cheddar cheese. Mix well.
- Press the hash brown mixture into the bottom and up the sides of each muffin cup to form a crust.
- In another bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until well combined.
- Stir in the chopped bacon, then pour the egg mixture evenly into each hash brown crust.
- Bake in the preheated oven for 20-25 minutes, or until the egg is set and the edges are golden brown.
- Allow the muffins to cool for a few minutes before carefully removing them from the tin.
Notes
- For a vegetarian option, substitute the bacon with sautéed vegetables like bell peppers and spinach.
- Add a dollop of salsa or avocado on top before serving for an extra flavor boost.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 200mg