Loaded Bacon and Egg Hash Brown Muffins
Deliciously crispy hash brown muffins loaded with smoky bacon, fluffy eggs, and melted cheese, perfect for a hearty breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 2 cups frozen shredded hash browns, thawed
- 4 slices bacon, cooked and crumbled
- 4 large eggs
- 1 cup shredded cheddar cheese
- 1/4 cup diced green onions
- Salt and pepper, to taste
- 2 tablespoons olive oil or butter
- Non-stick cooking spray or muffin liners
Instructions
- Preheat oven to 375°F (190°C). Spray a 12-cup muffin tin with non-stick cooking spray or line with muffin liners.
- In a large bowl, combine thawed hash browns, salt, and pepper. Stir well to mix.
- Press a generous handful of hash browns into the bottom and up the sides of each muffin cup to form a crust.
- Drizzle olive oil or dot butter over the hash browns in each muffin cup.
- Bake the hash brown crusts for 15 minutes or until lightly golden and set.
- Remove the tin from the oven and evenly distribute crumbled bacon and diced green onions into each crust.
- Crack one egg into each muffin cup on top of the bacon and green onions.
- Sprinkle shredded cheddar cheese over the eggs.
- Return the muffin tin to the oven and bake for an additional 12-15 minutes, or until the eggs are cooked to your desired doneness.
- Allow muffins to cool slightly before removing from the tin. Serve warm.
Notes
For extra flavor, try adding diced bell peppers or a dash of hot sauce before baking. These muffins also freeze well for a quick breakfast option.
Find it online: https://momsgate.com/loaded-bacon-and-egg-hash-brown-muffins/