Loaded Bacon and Egg Hash Brown Muffins offer a delightful twist on breakfast classics. Here’s a recipe to satisfy your cravings:
Ingredients:
- 6 slices bacon, cooked and crumbled
- 2 cups frozen shredded hash browns, thawed
- 1 cup shredded cheddar cheese
- 4 large eggs
- 1/4 cup milk
- 1/4 cup chopped green onions
- Salt and pepper, to taste
- Cooking spray or butter for greasing muffin tin
Instructions:
- Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin with cooking spray or butter.
- In a large mixing bowl, combine the thawed shredded hash browns, crumbled bacon, shredded cheddar cheese, and chopped green onions. Season with salt and pepper to taste. Mix until well combined.
- In a separate bowl, whisk together the eggs and milk until well beaten.
- Pour the egg mixture into the hash brown mixture. Stir until everything is evenly coated and combined.
- Spoon the mixture evenly into the prepared muffin tin, filling each cup to the top.
- Bake in the preheated oven for 20-25 minutes, or until the muffins are set and golden brown on top.
- Remove the muffin tin from the oven and let the muffins cool for a few minutes before carefully removing them from the tin.
- Serve the loaded bacon and egg hash brown muffins warm as a delicious breakfast or brunch option.
These muffins can also be stored in an airtight container in the refrigerator for a few days. Simply reheat them in the microwave or oven before serving.
Enjoy the delightful combination of crispy hash browns, savory bacon, gooey cheese, and fluffy eggs in every bite!