Loaded Bacon and Egg Hash Brown Muffins
Deliciously crispy hash brown muffins loaded with savory bacon and perfectly cooked eggs, ideal for a hearty breakfast or brunch treat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 2 cups frozen shredded hash browns, thawed
- 6 slices bacon, cooked and crumbled
- 6 large eggs
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced green onions
- Salt and pepper to taste
- Cooking spray or butter for greasing muffin tin
Instructions
- Preheat oven to 400°F (200°C). Grease a 6-cup muffin tin with cooking spray or butter.
- Press about 1/3 cup of the thawed hash browns into the bottom and up the sides of each muffin cup to form a crust.
- Bake the hash brown crusts for 15 minutes or until lightly golden and crisp.
- Remove from oven and sprinkle cooked bacon and diced green onions evenly into each crust.
- Crack one egg into each muffin cup over the bacon and hash brown crust.
- Sprinkle shredded cheddar cheese on top of each egg.
- Season with salt and pepper to taste.
- Bake for an additional 12–15 minutes or until eggs are set to your liking.
- Allow muffins to cool for a few minutes before carefully removing from the tin.
- Serve warm and enjoy your loaded bacon and egg hash brown muffins.
Notes
For an extra kick, sprinkle some hot sauce or add diced jalapeños before baking. These muffins can also be made ahead and reheated for a quick breakfast.