Alright, let’s cook up something special! I’ve got a recipe that’ll knock your socks off – Loaded Breakfast Muffins. These aren’t your typical sweet muffins, oh no. We’re talking savory, hearty, and packed with all the breakfast goodies you love.
Picture this: you’ve got your hash browns, crispy bacon, fluffy eggs, and melty cheese all wrapped up in one convenient package. It’s like a full breakfast platter you can eat on the go!
Now, I stumbled upon this idea when I was trying to figure out how to feed my hungry bunch on busy mornings. You know how it is – everyone’s running around like chickens with their heads cut off, and there’s no time for a sit-down breakfast. These muffins are the perfect solution!
Here’s what makes these muffins special:
- They’re customizable. Don’t like bacon? Swap it for ham or sausage. Vegetarian? Load ’em up with extra veggies.
- They’re make-ahead friendly. Whip up a batch on Sunday, and you’ve got breakfast sorted for the week.
- They’re portable. Perfect for those mornings when you’re running out the door with your coffee in one hand and your keys in the other.
Let me walk you through how to make these bad boys:
Ingredients
- 8 large eggs
- 1/3 cup milk
- 2 cups frozen hash browns thawed
- 1 cup shredded cheddar cheese
- 6 slices bacon cooked and crumbled
- 1/4 cup green onions chopped
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°F. Grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together eggs and milk.
- Add thawed hash browns, 3/4 cup of the cheese, bacon, green onions, garlic powder, salt, and pepper. Mix well.
- Divide mixture evenly among muffin cups.
- Sprinkle remaining cheese on top of each muffin.
- Bake for 20-25 minutes, until eggs are set and tops are golden brown.
- Let cool in the tin for 5 minutes before removing.
- Serve warm or store in an airtight container in the fridge for up to 5 days.
Notes
Feel free to substitute bacon with ham or sausage, or add veggies like bell peppers or spinach.
A few tips from my kitchen to yours:
- Use a non-stick muffin tin, or line with paper cups for easy cleanup.
- Don’t overmix the eggs – you want them fluffy, not tough.
- Feel free to experiment with different cheeses. Sharp cheddar, Swiss, or even pepper jack for a kick!
- These reheat beautifully in the microwave. About 30 seconds should do the trick.
So there you have it, folks! Give these a try, and I guarantee your mornings will get a whole lot tastier. Happy cooking!
Do these freeze well ?