Loaded Bacon and Egg Hash Brown Muffins
Ingredients
Scale
- 8 large eggs
- 1/3 cup milk
- 2 cups frozen hash browns (thawed)
- 1 cup shredded cheddar cheese
- 6 slices bacon (cooked and crumbled)
- 1/4 cup green onions (chopped)
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°F. Grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together eggs and milk.
- Add thawed hash browns, 3/4 cup of the cheese, bacon, green onions, garlic powder, salt, and pepper. Mix well.
- Divide mixture evenly among muffin cups.
- Sprinkle remaining cheese on top of each muffin.
- Bake for 20-25 minutes, until eggs are set and tops are golden brown.
- 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.
