Print

Loaded Bacon and Egg Hash Brown Muffins

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These muffins combine crispy hash browns, rich cheddar, savory bacon, and fluffy eggs in a convenient muffin shape, perfect for busy mornings!

Ingredients

Scale
  • 2 cups frozen hash browns, thawed
  • 1 cup shredded cheddar cheese, divided
  • 6 large eggs
  • 1 cup cooked bacon, crumbled
  • 1/4 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 cup chopped green onions
  • Cooking spray or oil for greasing muffin tin

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Grease a muffin tin with cooking spray or oil.
  3. Combine thawed hash browns with half of the shredded cheddar cheese in a mixing bowl.
  4. Divide the hash brown mixture among the muffin cups, pressing down to form a base.
  5. Bake for 15 minutes or until the edges are golden and crispy.
  6. Whisk together eggs, milk, salt, black pepper, garlic powder, onion powder, and green onions in a bowl.
  7. Sprinkle crumbled bacon over each hash brown base.
  8. Pour the egg mixture over the bacon in each muffin cup.
  9. Sprinkle the remaining cheddar cheese on top.
  10. Bake for an additional 15-20 minutes until eggs are set.
  11. Cool in the tin for 5 minutes before removing.
  12. Enjoy!

Notes

These muffins can be made ahead of time and reheated. Store leftovers in an airtight container for up to 4 days, or freeze for up to 2 months.

Nutrition

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

Scroll to Top