Loaded Bacon and Egg Hash Brown Muffins: The Ultimate Brunch Recipe
Looking for a crowd-pleasing brunch recipe that’s both easy to make and packed with flavor? These Loaded Bacon and Egg Hash Brown Muffins are your answer! Perfect for meal prep, busy mornings, or special occasions, this dish combines the crispy goodness of hash browns, the savory richness of bacon, and the creamy delight of eggs and cheese. Serve them warm with a dollop of sour cream and extra bacon crumbles for a decadent breakfast experience.
Ingredients:
- 1 pack (20 ounces) shredded refrigerated hash browns
- 6 large eggs
- 1/4 cup sour cream, plus more for serving
- 2 tablespoons melted butter
- 3 chopped green onions
- 6 slices bacon, cooked and crumbled, plus more for topping
- 1/2 cup grated Parmesan cheese
- 2 cups shredded sharp cheddar cheese
- Salt and pepper to taste
Preparation:
Preheat your oven to 350°F and prepare a muffin tin with grease or liners. In a large bowl, whisk together the eggs, sour cream, salt, and pepper. Gently fold in the shredded hash browns, melted butter, green onions, crumbled bacon, 1.5 cups of cheddar cheese, and Parmesan until well combined. Spoon the mixture into the muffin tin, filling each cup to the top. Sprinkle the remaining cheddar cheese over each muffin. Bake for 25-30 minutes or until the muffins are golden and set. Let them cool slightly before serving with extra sour cream and bacon crumbles.
These muffins are perfect for meal prep—enjoy them fresh, at room temperature, or reheated. Their portability makes them ideal for on-the-go breakfasts, ensuring your mornings start with a burst of flavor!
