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–+ servings
Loaded Bacon and Egg Hash Brown Muffins

Loaded Bacon and Egg Hash Brown Muffins for Ultimate Brunch Bliss

Loaded Bacon and Egg Hash Brown Muffins are a delicious twist on breakfast, perfect for brunch and easy to make.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 4 cups thawed hash browns can use fresh if well-rinsed and dried
  • 1 cup shredded cheddar cheese adds gooey flavor
  • 1/2 cup grated Parmesan cheese enhances crunchiness
  • 1/4 cup melted butter prevents sticking
  • 1 teaspoon garlic powder adds savory depth
  • 1 teaspoon onion powder balances flavors
  • 1 teaspoon salt enhances flavors
  • 1/2 teaspoon black pepper adds spice
For the Filling
  • 6 slices crispy bacon can substitute with sausage or omit for vegetarian
  • 4 large eggs binds the mixture
  • 1/4 cup milk adds creaminess
  • 1/4 cup chopped green onions adds fresh flavor

Equipment

  • Muffin Tin
  • mixing bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and grease a 12-cup muffin tin.
  2. In a large mixing bowl, combine the thawed hash browns, shredded cheddar cheese, grated Parmesan cheese, melted butter, garlic powder, onion powder, salt, and black pepper. Mix well until sticky.
  3. Evenly distribute the potato mixture into the muffin cups, pressing firmly to form nests.
  4. Place the muffin tin in the oven and bake for 15 to 20 minutes until golden brown and crispy.
  5. While the nests are baking, whisk together the eggs, milk, bacon, and green onions in a separate bowl.
  6. Carefully pour the egg mixture into each nest once baked, filling just below the rim.
  7. Return the muffin tin to the oven and bake for another 12 to 15 minutes until the eggs are set.
  8. Cool for a few minutes before removing muffins from the tin.

Nutrition

Serving: 1muffinCalories: 220kcalCarbohydrates: 25gProtein: 8gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 450mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 10IUVitamin C: 2mgCalcium: 15mgIron: 6mg

Notes

Store muffins in an airtight container for up to 3 days or freeze for up to 1 month. Reheat in toaster oven for best results.

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