Loaded Bacon And Egg Hash Brown Muffins

This little Loaded Bacon And Egg Hash Brown Muffins are a terrific option for feeding a group or busy school mornings. They’re a savory breakfast muffin, packed with shredded hash browns, crumbled bacon and eggs. The addition of sour cream not only compliments the hash brown potatoes but also gives the eggs a creamy texture. Add sliced green onion, a few seasonings and cheddar cheese and it’s all she wrote.


  • 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 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


  1. Preheat the oven to 350°F and spray a regular 12 cup muffin tin with cooking spray. Set aside.
  2. In a medium size mixing bowl, whisk together the eggs, sour cream, garlic salt, black pepper and paprika.
  3. Add the hash browns, melted butter, green onion, crumbled bacon, grated Parmesan cheese and 1 1/2 cup shredded cheddar cheese. Mix well.
  4. Spray the cups of a standard 12 cup muffin tin liberally with butter flavored or regular cooking spray. Divide the mixture between the muffin cups.
  5. Sprinkle the remaining 1/2 cup shredded cheddar cheese on top.
  6. Read more please visit : www.melissassouthernstylekitchen.com

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