Loaded Bacon and Egg Hash Brown Muffins

These delightful muffins are filled with a comforting blend of crispy bacon, smooth eggs, and hearty hash browns, perfect for cozy family breakfasts.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Breakfast, Brunch

Cuisine American

Servings muffins

Calories 200 kcal

Ingredients

Main Ingredients

2 cups frozen hash browns, thawed Squeeze out any excess moisture for fluffier muffins.
6 slices bacon, cooked and crumbled Feel free to substitute with sausage or omit for a vegetarian version.
6 large eggs
1 cup shredded cheese Cheddar or any cheese of your choice.
1/4 cup milk
Salt and pepper to taste
Cooking spray or oil for greasing muffin tin

Instructions

Preparation

Preheat the oven to 375°F (190°C). Grease a muffin tin with cooking spray or oil.
In a large mixing bowl, combine the thawed hash browns, crumbled bacon, shredded cheese, salt, and pepper. Mix until well blended.
In another bowl, whisk together the eggs and milk until smooth. Pour this mixture into the hash brown bowl and gently stir until everything is coated.
Spoon the mixture evenly into the muffin tin, filling each cup about 3/4 full.

Baking

Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and firm.
Once cooled slightly, carefully remove the muffins from the tin. Serve them warm.

Notes

For added flavor, consider incorporating diced vegetables or spices. Leftovers can be refrigerated for up to three days or frozen for up to two months.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 20gProtein: 12gFat: 10gSaturated Fat: 4gSodium: 300mgFiber: 1gSugar: 1g

Keyword Bacon Muffins, Comfort Food, Easy Breakfast, Egg Muffins, Hash Brown Muffins

Tried this recipe?Let us know how it was!