Loaded Bacon and Egg Hash Brown Muffins

Ingredients

Frozen hash browns

2 cups, thawed

Eggs

6 large

Bacon

6 slices, cooked and crumbled

Cheddar cheese

1 cup, shredded

Green onions

1/4 cup, chopped

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Cooking spray or oil

for greasing muffin tin

Instructions

1. Preheat your oven to 400°F (200°C) and grease a 12-cup muffin tin with cooking spray or oil.
2. In a medium bowl, press the thawed hash browns into the bottom and up the sides of each muffin cup to create a crust.
3. Bake the hash browns for 15 minutes, or until they are golden brown and crispy.
4. 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.
5. 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.
6. Return the muffin tin to the oven and bake for an additional 10 minutes, or until the eggs are set and slightly puffed.
7. Let the muffins cool in the tin for a few minutes before carefully removing them. Serve warm and enjoy!