Description
Loaded Bacon and Egg Hash Brown Muffins are savory breakfast treats combining fluffy eggs, crispy bacon, and cheesy hash browns baked to golden perfection. These easy-to-make muffins are perfect for meal prep or a hearty start to your day.
Ingredients
Scale
Egg Mixture
- 8 large eggs
- 1/3 cup milk
Main Ingredients
- 2 cups frozen hash browns, thawed
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 1/4 cup green onions, chopped
Seasoning
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and grease a muffin tin to prevent sticking.
- Mix Eggs and Milk: In a large mixing bowl, whisk together the 8 large eggs and 1/3 cup milk until smooth and well combined.
- Add Remaining Ingredients: Stir in the thawed hash browns, shredded cheddar cheese, crumbled cooked bacon, chopped green onions, garlic powder, salt, and black pepper until everything is evenly incorporated.
- Fill Muffin Cups: Divide the mixture evenly among the greased muffin cups, then sprinkle any remaining cheese on top of each muffin for a golden crust.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are set and golden brown on top.
- Cool and Serve: Allow the muffins to cool for five minutes in the tin before carefully removing them. Serve warm.
Notes
- Use thawed hash browns to avoid excess moisture in the muffins.
- Bacon can be substituted with turkey bacon for a leaner option.
- These muffins can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Reheat gently in the microwave or oven before serving.
- To make this recipe vegetarian, omit bacon and add sautéed mushrooms or bell peppers.
