There it is, the golden, crispy crown jewel of brunch: Loaded Bacon and Egg Hash Brown Muffins. Imagine the delightful crunch of hash browns, dancing together with salty bacon and creamy eggs, all baked to perfection in a muffin tin. chicken salad sandwiches The aroma wafts through your kitchen like a warm hug on a chilly morning, promising a flavor explosion that will make your taste buds sing. chicken wild rice soup. For more inspiration, check out this creamy deviled eggs recipe recipe.
I remember the first time I whipped up these Loaded Bacon and Egg Hash Brown Muffins for my family. They devoured them faster than I could say “breakfast is served,” leaving only crumbs and happy faces behind. Whether it’s a lazy Sunday or an impromptu brunch with friends, these muffins are perfect for any occasion. Get ready to experience breakfast bliss! For more inspiration, check out this rosemary garlic white bean soup recipe.
[info_box title=”Why You’ll Love This Recipe”] These loaded muffins are not only easy to make but also burst with flavors that will impress everyone. They look adorable in their muffin cups, making them perfect for serving at gatherings. Plus, you can customize the ingredients based on your preferences or what’s in your fridge. Enjoy them fresh out of the oven or save some for later—either way, they’re delicious! [/info_box]
It’s always heartwarming to see my kids fight over the last muffin, claiming it as their own treasure.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Frozen Hash Browns: Choose shredded hash browns for easy mixing; thaw them slightly for better texture.
Bacon: Use thick-cut bacon for crispy bites; feel free to swap with turkey bacon for a lighter option. crispy sweet potato fries.
Eggs: Fresh eggs are key; they bind everything together beautifully while adding richness.
Cheddar Cheese: Shredded sharp cheddar adds a lovely tang and melts perfectly among the other ingredients.
Green Onions: Chopped green onions add freshness and a pop of color; don’t skip these!
Salt and Pepper: Essential seasoning; adjust according to your taste preferences.
Non-Stick Cooking Spray: A must-have to ensure those muffins slide right out of the pan without a fight.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat Your Oven and Prepare Muffin Tin: Preheat your oven to 400°F (200°C). Grab a muffin tin and spray each cup generously with non-stick cooking spray to prevent sticking.
Crisp Up That Bacon: In a skillet over medium heat, cook about 6 slices of bacon until crispy. Let it cool slightly before chopping into bite-sized pieces.
Mix Hash Browns and Eggs: In a large bowl, combine about 3 cups of thawed hash browns with 4 beaten eggs. Add salt and pepper to taste; mix well until everything coats evenly.
Add Cheese and Bacon: Gently fold in 1 cup of shredded cheddar cheese and the chopped bacon pieces into your hash brown mixture until evenly distributed.
Scoop Into Muffin Tin: Using a measuring cup or spoon, scoop equal amounts of the mixture into each prepared muffin cup, pressing down slightly for good shape while baking.
Bake Until Golden Brown: Bake in preheated oven for about 25-30 minutes or until golden brown on top. Your kitchen will smell heavenly by now!
Enjoy these Loaded Bacon and Egg Hash Brown Muffins fresh from the oven or store them in an airtight container for up to three days. high protein egg muffins You might even consider doubling the recipe because they disappear fast!
[info_box title=”You Must Know”] These Loaded Bacon and Egg Hash Brown Muffins are not just breakfast; they’re a morning hug! The golden-brown hash browns, crispy bacon, and creamy eggs create a flavor explosion. Perfectly portable, they keep you energized on busy mornings or lazy weekends. [/info_box]
Perfecting the Cooking Process
Start by preparing the hash browns first. Once they’re crispy, cook the bacon, then mix in the eggs. This sequence ensures each ingredient shines without getting soggy.
Add Your Touch
Feel free to swap in your favorite veggies, like bell peppers or spinach. You can also try different cheeses for a unique twist, or even add hot sauce for some spice!
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F for about 10 minutes to keep them crispy.
[info_box title=”Chef’s Helpful Tips”] For perfectly golden hash browns, squeeze out excess moisture before cooking. Use a non-stick pan to prevent sticking and ensure easy flipping. Experiment with spices like paprika for added flavor depth that delights every bite. [/info_box]
The first time I made these muffins, my friends devoured them in minutes! Their laughter and compliments made me realize breakfast could be this fun and delicious.
FAQ
Can I freeze Loaded Bacon and Egg Hash Brown Muffins?
Yes, these muffins freeze well! Just wrap them individually before storing.
What kind of cheese works best?
Cheddar cheese adds great flavor, but feel free to use your favorite!
How do I make them vegetarian?
Simply omit the bacon and add extra veggies for a hearty vegetarian option!
Loaded Bacon and Egg Hash Brown Muffins
- Total Time: 45 minutes
- Yield: Makes about 12 muffins 1x
Description
These Loaded Bacon and Egg Hash Brown Muffins are the ultimate brunch treat! Crispy hash browns combine with savory bacon, creamy eggs, and melted cheddar for a deliciously satisfying bite. Perfect for lazy Sundays or any gathering, these muffins are easy to make and can be customized with your favorite ingredients. Enjoy them fresh from the oven or save some for later—either way, they’re sure to impress!
Ingredients
- 3 cups frozen shredded hash browns (thawed)
- 6 slices thick-cut bacon (cooked and chopped)
- 4 large eggs (beaten)
- 1 cup shredded sharp cheddar cheese
- 1/4 cup chopped green onions
- Salt and pepper to taste
- Non-stick cooking spray
Instructions
- Preheat your oven to 400°F (200°C) and spray a muffin tin with non-stick cooking spray.
- Cook the bacon in a skillet over medium heat until crispy. Let cool, then chop into pieces.
- In a bowl, mix thawed hash browns, beaten eggs, salt, and pepper until well combined.
- Fold in shredded cheddar cheese and chopped bacon until evenly distributed.
- Scoop the mixture into the prepared muffin tin, pressing down slightly.
- Bake for 25-30 minutes or until golden brown on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (85g)
- Calories: 223
- Sugar: 1g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 88mg
