Description
Loaded Bacon and Egg Hash Brown Muffins are a delicious and hearty breakfast option, combining crispy hash browns, savory bacon, and fluffy eggs in a convenient muffin form.
Ingredients
- 2 cups frozen hash browns, thawed
- 1 cup shredded cheddar cheese
- 6 large eggs
- 1 cup cooked bacon, chopped
- 1/2 cup green onions, sliced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Cooking spray or oil for greasing
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, half of the cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly combined.
- Press the hash brown mixture into the bottom and up the sides of each muffin cup to form a crust.
- Bake the hash brown crusts in the preheated oven for 20 minutes, or until they are golden brown and crispy.
- While the crusts are baking, whisk the eggs in a separate bowl. Stir in the chopped bacon, green onions, and the remaining cheddar cheese. Season with salt and pepper.
- Once the hash brown crusts are done, remove them from the oven and carefully pour the egg mixture into each crust, filling them about 3/4 full.
- Return the muffin tin to the oven and bake for an additional 15-18 minutes, or until the egg is set and lightly golden.
- Allow the muffins to cool for a few minutes before carefully removing them from the tin. Serve warm.
Notes
- For a spicier kick, add diced jalapeños or a dash of hot sauce to the egg mixture.
- Substitute the bacon with cooked sausage or turkey bacon for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 35-38 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 150mg