I served this dish for brunch the other day, and guests couldn’t stop raving about it
Loaded Bacon and Egg Hash Brown Muffins are a delightful fusion of crispy hash browns, savory bacon, and gooey cheese, creating a mouthwatering breakfast or brunch treat. In this article, we’ll explore the benefits of this delectable recipe, provide a step-by-step guide to preparing these muffins, offer tips for perfecting your culinary creation, suggest serving options, and address common questions related to this recipe.
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Ingredients:
| Ingredients | Quantities |
|---|---|
| Shredded refrigerated hash browns | 1 pack (20 ounces) |
| Large eggs | 6 |
| Sour cream | 1/4 cup |
| Melted butter | 2 tablespoons |
| Chopped green onions | 3 |
| Cooked and crumbled bacon | 6 slices |
| Grated Parmesan cheese | 1/2 cup |
| Shredded sharp cheddar cheese | 2 cups |
| Salt | To taste |
| Pepper | To taste |
Instructions:
- Preheat Oven:
- Preheat your oven to 350°F.
- Grease the muffin tin or use liners for easy removal.
- Prepare Egg Mixture:
- In a mixing bowl, beat 6 large eggs.
- Add 1/4 cup of sour cream, salt, and pepper to taste.
- Incorporate shredded hash browns, 2 tablespoons melted butter, chopped green onions, 6 slices of cooked and crumbled bacon, 1.5 cups of shredded cheddar cheese, and 1/2 cup grated Parmesan cheese.
- Mix all the ingredients thoroughly until well combined.
- Fill Muffin Tins:
- Spoon the mixture into the prepared muffin tins.
- Add Cheese Topping:
- Sprinkle the remaining 2 cups of shredded cheddar cheese over each muffin.
- Bake to Perfection:
- Bake in the preheated oven for 25-30 minutes or until the muffins are set and golden.
- Cool and Serve:
- Allow the muffins to cool briefly before serving.
- For added deliciousness, serve with sour cream and more crumbled bacon on top.
