Loaded Bacon and Egg Hash Brown Muffins
Loaded Bacon and Egg Hash Brown Muffins are the perfect breakfast treat that combines the deliciousness of eggs, crispy bacon, and golden hash browns into a convenient muffin form. These muffins are versatile enough for brunch, meal prep, or a quick on-the-go breakfast. With their savory flavors and satisfying textures, they stand out as a unique breakfast option that everyone will love.
Why You’ll Love This Recipe
- Quick and Easy: These muffins come together in just 15 minutes of prep time, making them perfect for busy mornings.
- Flavor-Packed: The combination of bacon, cheese, and green onions creates a delightful burst of flavor in every bite.
- Versatile Serving Options: Enjoy them fresh out of the oven or store them in the fridge for easy breakfasts throughout the week.
- Kid-Friendly: Loaded Bacon and Egg Hash Brown Muffins are sure to please even the pickiest eaters.
- Make Ahead Friendly: Bake a batch to save time during hectic weekdays; they keep well in the fridge for up to five days.
Tools and Preparation
To make these tasty muffins, you’ll need a few essential tools to ensure great results.
Essential Tools and Equipment
- Muffin tin
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Rubber spatula
Importance of Each Tool
- Muffin tin: This is crucial for shaping your muffins into perfect portions that bake evenly.
- Mixing bowl: A large bowl allows you to mix all ingredients thoroughly without spilling.
- Whisk: Ideal for blending eggs and milk smoothly, ensuring a fluffy texture in your muffins.
Ingredients
For the Muffins
- 8 large eggs
- 1/3 cup milk
- 2 cups frozen hash browns (thawed)
- 1 cup shredded cheddar cheese
- 6 slices bacon (cooked and crumbled)
- 1/4 cup green onions (chopped)
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
How to Make Loaded Bacon and Egg Hash Brown Muffins
Step 1: Preheat the Oven
Preheat your oven to 375°F. Grease a 12-cup muffin tin or line it with paper liners to prevent sticking.
Step 2: Prepare the Egg Mixture
In a large mixing bowl, whisk together:
1. 8 large eggs
2. 1/3 cup milk
Step 3: Combine All Ingredients
Add the following ingredients to your egg mixture:
– 2 cups thawed hash browns
– 3/4 cup shredded cheddar cheese
– 6 slices crumbled bacon
– 1/4 cup chopped green onions
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
Mix everything together until well combined.
Step 4: Fill the Muffin Cups
Divide the mixture evenly among the muffin cups. Ensure each cup is filled about three-quarters full.
Step 5: Add Cheese Topping
Sprinkle the remaining cheese on top of each muffin for extra flavor.
Step 6: Bake
Place the muffin tin in the preheated oven. Bake for 20-25 minutes, or until the eggs are set and tops are golden brown.
Step 7: Cool Before Serving
Let cool in the tin for about 5 minutes before carefully removing each muffin.
Step 8: Serve or Store
Enjoy these muffins warm! Alternatively, store them in an airtight container in the fridge for up to five days.
How to Serve Loaded Bacon and Egg Hash Brown Muffins
These Loaded Bacon and Egg Hash Brown Muffins are perfect for breakfast or brunch. They are versatile and can be paired with various sides or toppings to enhance their flavor.
Pair with Fresh Fruit
- Berries: Strawberries, blueberries, or raspberries add a refreshing touch.
- Melon Slices: Cantaloupe or honeydew offer a sweet contrast.
Add a Side Salad
- Mixed Greens: A light salad with vinaigrette complements the savory muffins.
- Caesar Salad: The creamy dressing pairs well with the richness of the muffins.
Serve with Dips
- Salsa: Adds a zesty kick; perfect for those who enjoy a bit of spice.
- Avocado Dip: Creamy and rich, it balances the flavors beautifully.
Garnish with Herbs
- Chopped Cilantro: Brightens up the taste and adds color.
- Fresh Parsley: A simple garnish that enhances presentation.
How to Perfect Loaded Bacon and Egg Hash Brown Muffins
Perfecting your Loaded Bacon and Egg Hash Brown Muffins is easy with a few tips. Here are some suggestions to elevate your baking:
- Use fresh ingredients: Fresh eggs and high-quality bacon enhance flavor.
- Don’t overmix: Stir until just combined to keep the muffins fluffy.
- Customize your toppings: Experiment with different cheeses or add peppers for variety.
- Check doneness carefully: Use a toothpick to ensure muffins are fully set without overbaking.
- Cool before storing: Let them cool completely before storing to maintain texture.
Best Side Dishes for Loaded Bacon and Egg Hash Brown Muffins
Enjoying these muffins can be even better with some delicious side dishes. Here are some great options:
- Crispy Hash Browns: Serve alongside for an extra potato fix; perfect for those who love crunch.
- Fruit Smoothie: A blended drink packed with vitamins makes a refreshing pairing.
- Yogurt Parfait: Layer yogurt with granola and fruit for a sweet contrast.
- Breakfast Sausages: Add protein and heartiness; serve either links or patties on the side.
- Grilled Tomatoes: Juicy tomatoes bring acidity, complementing the richness of the muffins.
- Oven-Baked Beans: A hearty option that adds sweetness and fiber to your meal.
Common Mistakes to Avoid
When making Loaded Bacon and Egg Hash Brown Muffins, avoiding common mistakes can ensure your muffins turn out perfectly every time.
- Skipping the Thawing: Always remember to thaw your hash browns before mixing. This prevents excess moisture that can make the muffins soggy.
- Neglecting to Grease the Tin: Failing to grease your muffin tin can lead to sticking. Use cooking spray or liners for easy removal.
- Not Mixing Thoroughly: It’s crucial to mix all ingredients well. Inadequate mixing may result in uneven flavors and textures.
- Ignoring Cook Time: Overbaking can dry out your muffins. Keep an eye on them and remove them as soon as they’re golden brown.
- Using Cold Ingredients: Cold eggs and milk can affect the final texture. Let them sit at room temperature for about 10 minutes before using.
Storage & Reheating Instructions
Refrigerator Storage
- Duration: Store in the refrigerator for up to 5 days.
- Containers: Use an airtight container to maintain freshness.
Freezing Loaded Bacon and Egg Hash Brown Muffins
- Duration: These muffins freeze well for up to 3 months.
- Containers: Place in a freezer-safe bag or container, ensuring as much air is removed as possible.
Reheating Loaded Bacon and Egg Hash Brown Muffins
- Oven: Preheat to 350°F and bake for about 10-15 minutes until heated through.
- Microwave: Heat on high for about 30-60 seconds; check regularly to avoid overheating.
- Stovetop: Warm in a skillet over low heat, flipping occasionally for even heating.
Frequently Asked Questions
Here are some frequently asked questions about Loaded Bacon and Egg Hash Brown Muffins.
What are Loaded Bacon and Egg Hash Brown Muffins?
Loaded Bacon and Egg Hash Brown Muffins are savory breakfast treats made with eggs, bacon, cheese, and hash browns baked in a muffin tin.
How do I customize Loaded Bacon and Egg Hash Brown Muffins?
Feel free to add vegetables like bell peppers or swap bacon for sausage. Experiment with different cheeses or spices for unique flavors!
Can I make these muffins ahead of time?
Yes! You can prepare Loaded Bacon and Egg Hash Brown Muffins in advance and store them in the refrigerator or freezer for later enjoyment.
Are Loaded Bacon and Egg Hash Brown Muffins gluten-free?
Yes, this recipe is gluten-free if you use gluten-free hash browns. Always check labels if you have dietary restrictions.
Final Thoughts
Loaded Bacon and Egg Hash Brown Muffins are a delightful way to start your day. They are versatile, easy to make, and perfect for meal prep. Feel free to customize with your favorite ingredients for a unique twist!
Breakfast
Loaded Bacon and Egg Hash Brown Muffins
- Total Time: 40 minutes
- Yield: Makes approximately 12 muffins 1x
Description
Loaded Bacon and Egg Hash Brown Muffins are the ultimate breakfast delight, perfectly blending fluffy eggs, crispy bacon, and golden hash browns into a handy muffin shape. Ideal for busy mornings or leisurely brunches, these muffins are both delicious and versatile. They can be enjoyed fresh from the oven or stored for quick breakfasts throughout the week. Packed with savory flavors and satisfying textures, they are sure to win over everyone at the breakfast table.
Ingredients
- 8 large eggs
- 1/3 cup milk
- 2 cups frozen hash browns (thawed)
- 1 cup shredded cheddar cheese
- 6 slices cooked bacon (crumbled)
- 1/4 cup chopped green onions
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 375°F and grease a muffin tin or line it with paper liners.
- In a large mixing bowl, whisk together the eggs and milk until well combined.
- Add in the thawed hash browns, shredded cheddar cheese, crumbled bacon, chopped green onions, garlic powder, salt, and black pepper. Mix until combined.
- Fill each muffin cup about three-quarters full with the mixture and top with additional cheese.
- Bake for 20-25 minutes until the eggs are set and tops are golden brown.
- Allow to cool for about 5 minutes before removing from the tin.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (100g)
- Calories: 210
- Sugar: 1g
- Sodium: 450mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 210mg
