Loaded Bacon and Egg Hash Brown Muffins
Delicious and hearty muffins made with hash browns, bacon, and cheese, perfect for brunch or a satisfying snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Brunch
- Method: Baking
- Cuisine: American
- Diet: Carnivore
Ingredients
Scale
- 4 large eggs
- 1/2 cup milk
- 2 cups shredded hash browns
- 6 slices of bacon, cooked and crumbled
- 1 cup shredded cheese (cheddar or your choice)
- Salt and pepper to taste
- Cooking spray or oil for muffin tin
Instructions
- Preheat the oven to 375°F (190°C). Grease a muffin tin with cooking spray or oil.
- In a large bowl, whisk the eggs with milk. Season with salt and pepper, blending until well incorporated.
- Add the shredded hash browns, crumbled bacon, and shredded cheese to the egg mixture. Stir until everything is evenly combined.
- Spoon the mixture into the muffin tin, filling each cup about 3/4 full.
- Bake in the oven for 20-25 minutes, or until the muffins are set and the tops turn golden brown.
- Let the muffins cool for a few minutes in the tin before removing them. Serve warm and enjoy.
Notes
For a healthier version, consider using turkey bacon or a dairy-free cheese alternative. Store in an airtight container for up to 3-4 days in the refrigerator or freeze for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 1g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 150mg