Loaded Bacon and Egg Hash Brown Muffins
These loaded bacon and egg hash brown muffins are a complete breakfast in one bite. They're perfect for meal prep and easy mornings.
Ingredients - Serves 12
- Salt and pepper - To taste
- Green onions - 2, chopped
- Cheddar cheese - 1 cup, shredded
- Eggs - 6 large
- Bacon - 6 slices, cooked and crumbled
- Hash browns - 3 cups, thawed
Let's Get Started
- Preheat your oven to 400°F and grease a 12-cup muffin tin.
- Press the thawed hash browns into the bottom and up the sides of each muffin cup.
- Bake the hash browns for 15 minutes, or until they're golden and crispy.
- While the hash browns are baking, beat the eggs in a large bowl and stir in the crumbled bacon, shredded cheese, chopped green onions, salt, and pepper.
- Pour the egg mixture into the baked hash brown cups, filling each one nearly to the top.
- Return the muffin tin to the oven and bake for another 10 minutes, or until the eggs are set.
- Let the muffins cool for a few minutes before removing them from the tin. Serve warm.
Dietary Info
- Dish Type: Breakfast
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Calories: 150
- Fat: 8g
- Carbs: 12g
- Protein: 7g
- Sodium: 200mg
- Sugar: 1g