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Loaded Bacon and Egg Hash Brown Muffins

Home cook, taken with iPhone 14. Close-up slight angle of comforting Loaded Bacon and Egg Hash Brown Muffins on white plate. Hearty comforting --ar 4:3 --style raw --s 240
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These Loaded Bacon and Egg Hash Brown Muffins combine crispy hash browns, savory bacon, and fluffy eggs into a convenient, hearty breakfast perfect for any morning.

Ingredients

Scale
  • 2 cups frozen shredded hash browns, thawed
  • 6 slices cooked bacon, chopped
  • 4 large eggs
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup diced green onions
  • Salt and pepper to taste
  • 1/4 cup milk
  • 1 tablespoon olive oil or butter (for greasing muffin tin)

Instructions

  1. Preheat your oven to 375°F (190°C) and lightly grease a 6-cup muffin tin with olive oil or butter.
  2. In a medium bowl, combine the thawed hash browns, chopped bacon, green onions, salt, and pepper.
  3. Press about 1/3 cup of the hash brown mixture into the bottom and slightly up the sides of each muffin cup to form a crust.
  4. In a small bowl, whisk together eggs and milk until well combined.
  5. Sprinkle a little cheddar cheese evenly over each hash brown crust.
  6. Pour the egg mixture evenly into each muffin cup, filling almost to the top.
  7. Bake for 20-25 minutes, or until the eggs are set and the tops are golden brown.
  8. Remove from oven and let cool for a few minutes before carefully removing the muffins from the tin.
  9. Serve warm, garnished with additional green onions if desired.

Notes

For an extra spicy kick, add a dash of hot sauce or diced jalapeños before baking. These muffins also freeze well for quick breakfasts later.

Find it online: https://auntyspices.com/loaded-bacon-and-egg-hash-brown-muffins/