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Bacon And Egg Hash Brown Muffins

Bacon And Egg Hash Brown Muffins for a Cozy Breakfast Delight

Delight in these Bacon And Egg Hash Brown Muffins, a perfect breakfast option for busy mornings or brunches.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 2 cups hash browns fresh or frozen
  • 6 slices bacon can substitute with turkey bacon
  • 1 cup shredded cheese cheddar, feta, or your favorite
  • ¼ cup green onions sliced
  • 4 large eggs
  • to taste salt
  • to taste pepper
For Additional Customization
  • vegetables like spinach or bell peppers
  • herbs and spices like paprika or garlic powder

Equipment

  • Muffin tin
  • Skillet
  • Mixing bowl
  • Whisk
  • Spatula

Method
 

Step‑by‑Step Instructions for Bacon And Egg Hash Brown Muffins
  1. Preheat your oven to 400°F (200°C) and grease a muffin tin.
  2. Cook the bacon in a skillet over medium heat until crispy, about 5-7 minutes.
  3. Combine hash browns, chopped bacon, cheese, green onions, salt, and pepper in a large mixing bowl.
  4. Whisk the eggs in a separate bowl and fold them into the hash brown mixture.
  5. Fill each muffin cup about three-quarters full with the mixture.
  6. Bake in the oven for 20-25 minutes or until golden brown.

Nutrition

Serving: 1muffinCalories: 220kcalCarbohydrates: 14gProtein: 10gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 150mgSodium: 300mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 300IUVitamin C: 2mgCalcium: 200mgIron: 1.5mg

Notes

Allow muffins to cool for 5 minutes before removing from the tin. Store leftovers in an airtight container for up to 3 days.

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