Loaded Bacon and Egg Hash Brown Muffins

I served this dish for brunch the other day, and guests couldn’t stop raving about it!

LOADED BACON AND EGG HASH BROWN MUFFINS

Ingredients:

  • 1 pack shredded refrigerated hash browns, 20 ounces
  • 6 large eggs
  • 1/4 cup sour cream
  • 2 tablespoons melted butter
  • 3 chopped green onions
  • 6 slices cooked and crumbled bacon
  • 1/2 cup grated Parmesan cheese
  • 2 cups shredded sharp cheddar cheese
  • Salt and pepper to taste

Instructions:

  • 1. Preheat oven to 350°F. Grease muffin tin or use liners.
  • 2. In a bowl, beat eggs, sour cream, salt, and pepper. Add shredded hash browns, melted butter, green onions, bacon, 1.5 cups cheddar cheese, and Parmesan cheese. Combine well.
  • 3. Spoon mixture into muffin tins.
  • 4. Sprinkle remaining cheddar cheese over each muffin.
  • 5. Bake for 25-30 minutes until set and golden.
  • 6. Let muffins cool briefly before serving. Serve with sour cream and more crumbled bacon on top!

These Loaded Bacon and Egg Hash Brown Muffins are perfect to enjoy straight from the oven or at room temperature. They can be made ahead of time, refrigerated, and reheated whenever you need a quick and delicious breakfast. Their portable nature makes them a convenient option for on-the-go mornings, and their incredible taste guarantees that you’ll start your day on a high note.

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