Print

Loaded Bacon and Egg Hash Brown Muffins

Print Recipe

Deliciously crispy hash brown muffins loaded with savory bacon and fluffy eggs, perfect for a hearty breakfast or brunch treat.

Ingredients

Scale
  • 2 cups frozen shredded hash browns, thawed
  • 6 slices bacon, cooked and crumbled
  • 4 large eggs
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup diced green onions
  • 1/4 cup diced bell peppers (optional)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter, melted

Instructions

  1. Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray or butter.
  2. In a large bowl, combine the thawed hash browns, melted butter, salt, and black pepper.
  3. Press a heaping tablespoon of the hash brown mixture into the bottom and up the sides of each muffin cup to form a nest.
  4. Bake the hash brown nests for 15 minutes or until they start to turn golden and crispy.
  5. Remove from the oven and evenly distribute the crumbled bacon, diced green onions, and bell peppers among the nests.
  6. Crack one egg into each hash brown nest over the toppings.
  7. Sprinkle shredded cheddar cheese over the eggs.
  8. Return the muffin tin to the oven and bake for an additional 12-15 minutes, or until the eggs are set to your liking.
  9. Let the muffins cool for a few minutes, then carefully remove them from the tin and serve warm.

Notes

For an extra kick, sprinkle with hot sauce or add diced jalapeños before baking. These muffins are also great served with a side of fresh fruit or a simple green salad.

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