Description
Start your morning with these heartwarming Loaded Bacon and Egg Hash Brown Muffins, featuring crispy hash browns, savory bacon, and fluffy eggs.
Ingredients
Scale
- 4 cups shredded hash browns
- 6 slices of bacon, cooked and crumbled
- 6 large eggs
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup milk
- Salt and pepper to taste
- Cooking spray or oil for muffin tin
Instructions
- Preheat the oven to 375°F (190°C). Grease a muffin tin with cooking spray or oil.
- In a large bowl, combine shredded hash browns, crumbled bacon, and half the cheese.
- In another bowl, whisk together eggs, milk, salt, and pepper.
- Divide the hash brown mixture evenly into the muffin tin.
- Pour the egg mixture over the hash browns in each muffin cup.
- Sprinkle the remaining cheese on top.
- Bake for 25-30 minutes or until the egg is set and the tops are golden.
- Let cool slightly before removing from the muffin tin and enjoy!
Notes
Use fresh hash browns for a crispy texture. You can freeze muffins for up to 3 months.
- 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: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 186mg