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–+ servings

Loaded Bacon and Egg Hash Brown Muffins

4 from 2 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 muffins
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 375°F. Grease a 12-cup muffin tin or line with paper liners.
  2. In a large bowl, whisk together eggs and milk.
  3. Add thawed hash browns, 3/4 cup of the cheese, bacon, green onions, garlic powder, salt, and pepper. Mix well.
  4. Divide mixture evenly among muffin cups.
  5. Sprinkle remaining cheese on top of each muffin.
  6. Bake for 20-25 minutes, until eggs are set and tops are golden brown.
  7. Let cool in the tin for 5 minutes before removing.
  8. Serve warm or store in an airtight container in the fridge for up to 5 days.

Notes

To reheat, microwave for about 30 seconds or until warm.
Feel free to substitute bacon with ham or sausage, or add veggies like bell peppers or spinach.

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