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Bacon and Egg Hash Brown Muffins

Bacon and Egg Hash Brown Muffins: A Cozy Breakfast Treat

Bacon and Egg Hash Brown Muffins combine crispy hash browns, fluffy eggs, and savory bacon for a delightful breakfast treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Hash Brown Base
  • 4 cups Hash Browns Substitution: Fresh hash browns can be used; rinse and dry to avoid moisture.
  • 4 tablespoons Melted Butter Can be replaced with dairy-free alternatives as needed.
  • 1 teaspoon Garlic Powder Fresh minced garlic may be substituted; use about 1/4 teaspoon.
  • 1 teaspoon Onion Powder Can be replaced with finely chopped onions; adjust quantity to taste.
  • 1 teaspoon Salt Ensure to use in moderation if using salted ingredients.
  • 1/2 teaspoon Black Pepper Use freshly ground for the best flavor.
For the Filling
  • 1 cup Sharp Cheddar Cheese No substitutions recommended for the full flavor profile.
  • 1/2 cup Grated Parmesan Cheese Parmesan can be swapped with Pecorino for a stronger taste.
  • 6 slices Crispy Bacon Substitutes: Use cooked sausage, turkey bacon, or omit for a vegetarian option.
  • 6 Eggs No alternative suggested, as it's essential for structure.
  • 1/4 cup Milk Dairy-free milk can replace regular milk for lactose intolerance.
  • 1/4 cup Green Onions Chives can be a suitable alternative if green onions are unavailable.

Equipment

  • Muffin tin
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and grease a 12-cup muffin tin with cooking spray or melted butter.
  2. In a large mixing bowl, combine thawed hash browns with sharp cheddar, grated Parmesan cheese, melted butter, garlic powder, onion powder, salt, and black pepper. Stir well until evenly incorporated.
  3. Take small amounts of the hash brown mixture and press them firmly into the greased muffin cups, creating sturdy nests.
  4. Place the muffin tin in the oven and bake for 15-20 minutes until golden brown and crisp around the edges.
  5. In a separate bowl, whisk together eggs, milk, crispy bacon, and chopped green onions until well combined.
  6. Carefully remove the muffin tin from the oven and pour the egg mixture into each hash brown nest, filling just below the rim.
  7. Return the muffin tin to the oven and bake for an additional 12-15 minutes, or until the eggs are set and firm to the touch.
  8. Allow the muffins to cool slightly in the pan for about 5 minutes before carefully removing them.

Nutrition

Serving: 1muffinCalories: 230kcalCarbohydrates: 15gProtein: 10gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 150mgSodium: 500mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days; reheat for optimal crispness.

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