Ingredients:
- 6 slices of bacon, chopped
- 6 large eggs
- 2 cups frozen hash browns, thawed
- 1 cup shredded cheddar cheese
- 1/4 cup diced green onions
- Salt and pepper, to taste
- Cooking spray or butter, for greasing muffin tin
Instructions:
1. Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray or butter.
2. Cook the Bacon:
- In a skillet over medium heat, cook the chopped bacon until it becomes crispy. Transfer the cooked bacon to a paper towel-lined plate to drain excess grease. Set aside.
3. Prepare the Hash Browns:
- In a large bowl, combine the thawed hash browns, shredded cheddar cheese, diced green onions, cooked bacon, salt, and pepper. Mix well until all the ingredients are evenly distributed.
4. Forming the Muffins:
- Divide the hash brown mixture evenly among the prepared muffin cups, pressing the mixture firmly into the bottom and up the sides to form a nest-like shape. Ensure there are no gaps or holes in the mixture to prevent the eggs from leaking.
5. Crack and Add Eggs:
- Crack one egg into each hash brown nest. Season each egg with a pinch of salt and pepper.
6. Bake:
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg whites are set, and the yolks are cooked to your desired doneness. If you prefer a runny yolk, bake for a shorter time.
7. Serve:
- Once baked, remove the muffin tin from the oven and let it cool for a few minutes. Use a butter knife to carefully loosen the edges of each muffin from the tin, then transfer them to a serving plate. Serve the loaded bacon and egg hash brown muffins warm.
8. Optional Garnishes:
- You can garnish the muffins with additional shredded cheese, chopped green onions, or a dollop of sour cream before serving, if desired.
Enjoy your delicious Loaded Bacon and Egg Hash Brown Muffins!
Feel free to adjust the recipe according to your taste preferences or dietary restrictions.