Description
Delicious muffins filled with crispy hash browns, fluffy eggs, rich bacon, and melted cheese—perfect for breakfast or brunch.
Ingredients
Scale
- 2 cups frozen hash browns, thawed
- 6 large eggs
- 1 cup cooked bacon, crumbled
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup milk
- Salt and pepper to taste
- Cooking spray or muffin liners
Instructions
- Preheat the oven to 375°F (190°C). Grease a muffin tin with cooking spray or line it with muffin liners.
- Mix the thawed hash browns with salt and pepper. Press into the bottom and up the sides of each muffin cup.
- Whisk together the eggs and milk in another bowl. Stir in the crumbled bacon and shredded cheese until evenly distributed.
- Pour the egg mixture into the hash brown cups, filling them about 3/4 full. Bake for 20-25 minutes or until the egg is set and the hash browns are golden brown.
- Let the muffins cool for a few minutes before removing them from the muffin tin. Serve warm.
Notes
These muffins are great for meal prepping and can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 1g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 220mg