Description
A modern twist on a classic breakfast staple, these muffins combine crispy hash brown crusts with fluffy eggs, savory bacon, and melted cheese.
Ingredients
Scale
- 2 cups frozen hash browns
- 4 eggs
- 1 cup cooked bacon, chopped
- 1 cup shredded cheese (cheddar or your choice)
- 1/4 cup green onions, chopped
- Salt and pepper to taste
- Cooking spray
Instructions
- Preheat your oven to 375°F (190°C) and grease a muffin tin with cooking spray.
- Mix the frozen hash browns with salt and pepper. Press the mixture into the muffin cups to form a crust.
- Bake the hash brown crust for about 15 minutes or until golden brown.
- Whisk the eggs in a separate bowl until fluffy.
- Stir in the cooked bacon, shredded cheese, and green onions into the egg mixture.
- Pour the egg mixture into each hash brown cup, filling generously.
- Return to the oven and bake for another 15-20 minutes or until the eggs are set.
- Let cool for a few minutes before removing from the muffin tin.
Notes
These muffins can be frozen for up to 2 months. Consider using fresh potatoes or your favorite add-ins for customization.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 1g
- Sodium: 450mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 185mg