Easy Hashbrown Bacon and Egg Muffins
Print PinServings: 12 servings
Total Time: 1 hour 10 minutes
Calories: 214kcal
Ingredients
- 10 oz frozen shredded hashbrowns (thawed)*
- 3 tablespoon unsalted butter, melted**
- 1 teaspoon fine sea salt
- 12 large eggs
- ¼ cup whole milk
- 1 teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 10 slices of cooked bacon (broken into pieces)
- 1 cup shredded cheese
- chopped parsley (optional)
Instructions
- Preheat the oven to 400° F. Spray a regular-sized muffin tin with cooking spray and set it aside.
- In a small bowl, mix together the melted unsalted butter (3 Tbsp) and fine sea salt (1 tsp). Then add the thawed hashbrowns (10 oz) and mix until the hashbrowns are evenly coated.
- Evenly distribute the hashbrowns into each of the muffin tins. Bake the hashbrowns for 10 minutes, and then remove them from the oven. Decrease the oven temperature to 375° F.
- While the hashbrowns are baking, whisk together the eggs (12), milk (¼ cup), salt (1 tsp), and black pepper (¼ tsp) in a large bowl. Set aside.
- When the hashbrowns are done baking (remember to decrease the oven temperature to 375° F), evenly distribute the bacon pieces and cheese in each of the muffin tins on top of the hashbrowns. Then pour the egg mixture into each of the muffin tins, filling them almost to the brim.
- Bake the egg muffins for 15-17 minutes, or until they aren't wobbly. Allow them to cool for a few minutes, then remove them from the muffin tin. Sprinkle fresh chopped parsley over the top (optional). Enjoy!
Notes
*Make sure to thaw the hashbrowns completely, or the melted butter will freeze the second you pour it over the hashbrowns. You can leave the hashbrowns on the counter to thaw, or put them in the microwave if you're in a hurry.
**If you are using salted butter instead of unsalted butter, just make sure to decrease the salt added from 1 teaspoon to ½ tsp.
You can refrigerate the leftovers and they will stay fresh for about 3-4 days. Reheat in the microwave.