Teresa's Recipes
Loaded Bacon and Egg Hash Brown Muffins
Start your day off right with these Loaded Bacon and Egg Hash Brown Muffins! Each muffin packs a delicious punch with crispy hash browns forming a perfect cup, filled with fluffy eggs, savory bacon, and melty cheddar cheese. Ideal for meal prep, these muffins can be made ahead of time and reheated for quick breakfasts, making them a go-to for busy mornings. With a sprinkle of fresh green onions, they bring a delightful crunch and freshness to every bite. Originally inspired by the classic breakfast hash, these muffins elevate a traditional dish into a portable and fun breakfast treat!
Ingredients
- 2 cups, thawed Frozen hash browns
- 6 large Eggs
- 6 slices, cooked and crumbled Bacon
- 1 cup, shredded Cheddar cheese
- 1/4 cup, chopped Green onions
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- for greasing muffin tin Cooking spray or oil
Dietary Notes
- Servings: 12
- Dish Type: Breakfast
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 220
- Fat: 15g
- Carbs: 12g
- Protein: 10g
- Sodium: 400mg
- Sugar: 1g
Instructions
- Preheat your oven to 400°F (200°C) and grease a 12-cup muffin tin with cooking spray or oil.
- In a medium bowl, press the thawed hash browns into the bottom and up the sides of each muffin cup to create a crust.
- Bake the hash browns for 15 minutes, or until they are golden brown and crispy.
- While the hash browns are baking, in a large bowl, beat the eggs and stir in the crumbled bacon, shredded cheddar cheese, chopped green onions, salt, and black pepper until well combined.
- Remove the muffin tin from the oven and pour the egg mixture into the baked hash brown cups, filling each one nearly to the top.
- Return the muffin tin to the oven and bake for an additional 10 minutes, or until the eggs are set and slightly puffed.
- Let the muffins cool in the tin for a few minutes before carefully removing them. Serve warm and enjoy!
Tips
- Feel free to customize these muffins by adding your favorite vegetables like bell peppers or spinach for extra nutrition.
- For a spicier kick, add some diced jalapeños or a dash of hot sauce to the egg mixture.
- These muffins can be stored in the refrigerator for up to 5 days and reheated in the microwave for a quick breakfast on the go.