Description
These Loaded Bacon & Egg Hash Brown Muffins are a deliciously hearty breakfast or brunch option, combining crispy bacon, fluffy eggs, melted cheddar cheese, and tender hash browns baked into convenient, golden muffins. Perfect for meal prep or serving a crowd, these savory muffins offer a satisfying blend of flavors and textures in every bite.
Ingredients
Scale
Main Ingredients
- 4 cups hash browns (frozen or homemade)
- 6 strips bacon, cooked and crumbled
- 6 large eggs
- 1 cup shredded cheddar cheese
- ¼ cup sliced green onions
- ½ teaspoon salt
- ½ teaspoon black pepper
- Cooking spray (as needed)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Spray a muffin tin with cooking spray or grease with olive oil to prevent sticking.
- Cook the bacon: In a skillet over medium heat, cook the bacon strips until crispy, approximately 5-7 minutes. Transfer the bacon to a paper towel-lined plate to drain excess fat, then crumble it into small pieces.
- Prepare the egg mixture: In a large mixing bowl, whisk together the eggs, salt, and black pepper until the mixture is well combined and slightly frothy.
- Combine ingredients: Add the hash browns, crumbled bacon, shredded cheddar cheese, and sliced green onions to the egg mixture. Gently stir until all ingredients are evenly coated and mixed together.
- Fill the muffin tin: Spoon the mixture into the prepared muffin cups, filling each about three-quarters full to allow room for rising during baking.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 25-30 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the muffins to cool in the pan for 5 minutes before carefully removing them. Transfer to a wire rack to cool completely or serve warm.
Notes
- You can make homemade hash browns by shredding fresh potatoes and squeezing out excess moisture before using.
- For a healthier option, use turkey bacon or reduce the amount of cheese.
- These muffins can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave.
- Feel free to add other vegetables like bell peppers or spinach for extra nutrition and flavor.
