Loaded Bacon and Egg Muffins (Print Version)
# Ingredients:
01 -
8 large eggs
02 -
1/3 cup milk
03 -
2 cups frozen hash browns, thawed
04 -
1 cup shredded cheddar cheese
05 -
6 slices bacon, cooked and crumbled
06 -
1/4 cup green onions, chopped
07 -
1 teaspoon garlic powder
08 -
1/2 teaspoon salt
09 -
1/4 teaspoon black pepper
# Instructions:
01 -
Preheat oven to 375°F. Grease a 12-cup muffin tin or line with paper liners.
02 -
In a large bowl, whisk together eggs and milk.
03 -
Add thawed hash browns, 3/4 cup of the cheese, bacon, green onions, garlic powder, salt, and pepper. Mix well.
04 -
Divide mixture evenly among muffin cups.
05 -
Sprinkle remaining cheese on top of each muffin.
06 -
Bake for 20-25 minutes, until eggs are set and tops are golden brown.
07 -
Let cool in the tin for 5 minutes before removing. Serve warm or store in an airtight container in the fridge for up to 5 days.
# Notes:
01 -
To reheat, microwave for about 30 seconds or until warm. Feel free to substitute bacon with ham or sausage, or add veggies like bell peppers or spinach.
02 -
Use a non-stick muffin tin or line with paper cups for easy cleanup.
03 -
Don’t overmix the eggs – you want them fluffy, not tough.
04 -
Feel free to experiment with different cheeses like sharp cheddar, Swiss, or pepper jack for a kick.
05 -
These muffins reheat beautifully in the microwave. About 30 seconds should do the trick.