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Loaded Bacon and Egg Hash Brown Muffins

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  • 8 large eggs
  • 1/3 cup milk
  • 2 cups frozen hash browns thawed
  • 1 cup shredded cheddar cheese
  • 6 slices bacon cooked and crumbled
  • 1/4 cup green onions chopped
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  • Preheat oven to 375°F. Grease a 12-cup muffin tin or line with paper liners.
  • In a large bowl, whisk together eggs and milk.
  • Add thawed hash browns, 3/4 cup of the cheese, bacon, green onions, garlic powder, salt, and pepper. Mix well.
  • Divide mixture evenly among muffin cups.
  • Sprinkle remaining cheese on top of each muffin.
  • Bake for 20-25 minutes, until eggs are set and tops are golden brown.
  • Let cool in the tin for 5 minutes before removing.
  • Serve warm or store in an airtight container in the fridge for up to 5 days.

Notes

To reheat, microwave for about 30 seconds or until warm. Feel free to substitute bacon with ham or sausage, or add veggies like bell peppers or spinach.