Print

Loaded Bacon and Egg Hash Brown Muffins

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 131 reviews

Delicious muffins filled with crispy hash browns, fluffy eggs, cheddar cheese, and savory bacon, perfect for breakfast or brunch.

Ingredients

Scale
  • 4 cups frozen shredded hash browns, thawed and well-drained
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup cooked and crumbled bacon
  • 6 large eggs
  • 1/4 cup milk
  • 1/4 cup chopped green onions
  • Salt and pepper to taste
  • Cooking spray

Instructions

  1. Preheat your oven to 375°F. Lightly grease a 12-cup muffin tin with cooking spray.
  2. Mix together the thawed hash browns, 1 cup of shredded cheddar cheese, and a pinch of salt and pepper in a large bowl.
  3. Press the hash brown mixture evenly into the bottom and up the sides of each muffin cup.
  4. Bake for 15-20 minutes or until the edges are golden brown and crispy.
  5. Whisk together the eggs, milk, green onions, and a bit more salt and pepper in a separate bowl. Stir in the cooked bacon and remaining cheese.
  6. Pour the egg mixture into each hash brown nest, filling them to the top.
  7. Return the muffin tin to the oven and bake for an additional 12-15 minutes or until the eggs are set.
  8. Cool the muffins in the pan for a few minutes before removing them to serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven as desired.

Nutrition

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

Scroll to Top