Loaded Bacon and Egg Hash Brown Muffins
Loaded Egg and Hash Brown Muffins are savory, satisfying bites packed with flavor, perfect for a quick breakfast or snack any time of day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups frozen hash browns
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large eggs
- 1 cup shredded sharp cheddar cheese
- 1/4 cup chopped green onions
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and lightly spray a muffin tin with nonstick cooking spray.
- In a bowl, mix frozen hash browns, salt, and pepper. Press about two tablespoons of this mixture into each muffin cup to form a crust.
- In another bowl, whisk together the eggs until well combined.
- Stir in shredded cheese, chopped green onions, and additional salt and pepper as desired.
- Pour the egg mixture evenly over the hash brown crusts in each muffin cup.
- Place the muffin tin in the preheated oven and bake for about 20-25 minutes or until the egg is set and tops are golden brown.
- Allow muffins to cool slightly before removing them from the tin.
Nutrition
- Serving Size: 1 muffin (85g)
- Calories: 160
- Sugar: 1g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 160mg