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how to make Loaded Bacon Egg and Cheese Muffins
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Loaded Bacon and Egg Hash Brown Muffins

Course Breakfast, Main Course
Cuisine American, Southern
Keyword loaded-bacon-and-egg-hash-brown-muffins
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 muffins
Calories 200kcal
Author Melissa Sperka

Ingredients

  • 6 large eggs
  • 1/4 cup sour cream plus additional for serving
  • 1 tsp garlic salt
  • 1/2 tsp black pepper
  • 1/4 tsp smoked paprika
  • 1 20 oz package shredded refrigerated hash browns
  • 2 Tbsp butter melted
  • 4 green onion finely chopped
  • 6 slices bacon cooked and finely crumbled
  • 1/2 cup grated Parmesan cheese
  • 2 cup shredded sharp cheddar cheese divided

Instructions

  • Preheat the oven to 350°F and spray a regular 12 cup muffin tin with cooking spray or butter flavor cooking spray. Set aside.
  • In a medium size mixing bowl whisk together the eggs, sour cream, garlic salt, black pepper and paprika.
  • To the egg mixture add the hash browns, melted butter, green onion, crumbled bacon, grated Parmesan cheese and 1 1/2 cups shredded cheddar cheese. Mix well to combine.
  • Use a measuring cup or a medium size ice cream scoop to divide the mixture between the muffin cups. Sprinkle the remaining 1/2 cup shredded cheddar cheese on top.
  • Bake for 25-30 minutes until golden. Rest for 5 minutes, then run a knife around the edges to loosen.
  • Serve as is or with a dollop of sour cream and a sprinkle of bacon crumbles and green onions.

Notes

If serving fully loaded add additional crumbled bacon and chopped green onion in addition to the amounts called for in the recipe for garnishing.

Nutrition

Serving: 1serving | Calories: 200kcal | Carbohydrates: 19g | Protein: 11g | Fat: 17g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 504mg | Potassium: 104mg | Fiber: 1g | Sugar: 1g | Vitamin A: 499IU | Vitamin C: 1mg | Calcium: 207mg | Iron: 1mg