Loaded Bacon and Egg Hash Brown Muffins
Satisfy your breakfast cravings with these Loaded Bacon and Egg Hash Brown Muffins. Perfectly crispy hash brown cups are filled with savory bacon, fluffy eggs, and melted cheese, creating a deliciously satisfying bite. Ideal for busy mornings or weekend brunches, these muffins are not only easy to make but also customizable to suit your taste. Enjoy them fresh from the oven or pack them for a picnic!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups frozen shredded hash browns (thawed)
- 6 slices thick-cut bacon (cooked and chopped)
- 6 large eggs
- 1 cup shredded sharp cheddar cheese
- 1/4 cup chopped green onions
- 2 tablespoons melted butter
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and grease a muffin tin.
- In a bowl, combine thawed hash browns, melted butter, salt, and pepper.
- Press about two tablespoons of the hash brown mixture into each muffin cup to form bases.
- Cook bacon until crispy, chop it into small pieces, and set aside.
- In another bowl, whisk together eggs, adding salt and pepper. Stir in cooked bacon, cheese, and green onions.
- Pour the egg mixture evenly over the hash brown bases. Bake for 20 minutes or until golden brown.
Nutrition
- Serving Size: 1 muffin (90g)
- Calories: 230
- Sugar: 1g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 210mg