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
Scale
- 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