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Loaded Bacon and Egg Hash Brown Muffins

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These Loaded Bacon and Egg Hash Brown Muffins are a cozy brunch idea, combining crispy hash browns, fluffy eggs, and savory bacon in a delightful muffin shape.

Ingredients

Scale
  • 2 cups frozen hash browns, thawed
  • 1 cup shredded cheddar cheese
  • 6 large eggs
  • 1 cup cooked bacon, crumbled
  • 1/4 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 cup chopped green onions
  • Cooking spray or oil for greasing muffin tin

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Grease a muffin tin with cooking spray or a light coating of oil.
  3. Combine the thawed hash browns with half of the shredded cheddar cheese in a mixing bowl.
  4. Divide the hash brown mixture evenly among the muffin cups, pressing down firmly.
  5. Bake in the preheated oven for 15 minutes until edges are golden and crispy.
  6. Whisk together the eggs, milk, salt, black pepper, garlic powder, onion powder, and chopped green onions.
  7. Add the crumbled bacon over each hash brown base.
  8. Pour the egg mixture evenly over the bacon in each muffin cup.
  9. Top each muffin cup with the remaining cheddar cheese.
  10. Bake for an additional 15-20 minutes until eggs are set and lightly golden.
  11. Cool in the tin for 5 minutes, then remove the muffins.

Notes

These muffins are perfect for breakfast, brunch, or as a snack. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.

Nutrition

Find it online: https://recypez.com/bacon-egg-hash-brown-muffins-recipe/

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