Description
Loaded Bacon and Egg Hash Brown Muffins are the perfect breakfast solution for busy mornings or casual brunch gatherings. These savory muffins combine crispy hash browns, fluffy eggs, and crunchy bacon into a delightful handheld meal. With a golden cheesy topping and a soft interior, they not only taste amazing but also offer versatility for any occasion—whether you serve them warm for breakfast or as a snack throughout the day.
Ingredients
Scale
- 8 large eggs
- 1/3 cup milk
- 2 cups frozen hash browns (thawed)
- 1 cup shredded cheddar cheese
- 6 slices cooked and crumbled bacon
- 1/4 cup chopped green onions
- Garlic powder
- Salt
- Black pepper
Instructions
- Preheat your oven to 375°F. Grease a 12-cup muffin tin or line it with paper liners.
- In a mixing bowl, whisk together eggs and milk until well combined.
- Add thawed hash browns, 3/4 cup cheddar cheese, bacon, green onions, garlic powder, salt, and pepper; mix until everything is evenly coated.
- Divide the mixture among muffin cups. Sprinkle the remaining cheese on top of each muffin.
- Bake for 20-25 minutes until the tops are golden brown and the eggs are set.
- Allow the muffins to cool in the tin for about 5 minutes before removing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (85g)
- Calories: 220
- Sugar: 1g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 225mg