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Loaded Bacon And Egg Hash Brown Muffins

Loaded Bacon And Egg Hash Brown Muffins for a Delicious Brunch

Enjoy delightful Loaded Bacon And Egg Hash Brown Muffins, a perfect brunch recipe that combines crispy hash browns, savory bacon, and fluffy eggs.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 3 cups Hash Browns Can substitute with shredded zucchini or sweet potatoes.
  • 6 slices Bacon Consider using turkey bacon or plant-based alternatives.
  • 1 cup Shredded Cheese Cheddar, mozzarella, or feta are great options.
  • 1/4 cup Green Onions Replace with chives or shallots if desired.
  • 6 Eggs Flax eggs work for a vegan version.
  • to taste Salt
  • to taste Pepper

Equipment

  • Muffin tin
  • Skillet
  • Mixing Bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (200°C) and grease a muffin tin.
  2. Cook bacon in a skillet over medium heat for 6-8 minutes until crispy, then chop.
  3. In a bowl, mix hash browns, chopped bacon, cheese, green onions, salt, and pepper.
  4. Whisk eggs in a separate bowl until light and frothy, then combine with the hash brown mix.
  5. Fill muffin cups about three-quarters full with the mixture.
  6. Bake for 20-25 minutes or until tops are golden and a toothpick comes out clean.
  7. Let cool for 5 minutes, then remove muffins from the tin and serve warm.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 15gProtein: 8gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 350mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 100IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

Assemble the muffins the night before for a quick breakfast option in the morning.

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