#hashbrownlovers

Loaded Bacon and Egg Hash Brown Muffins are a delightful twist on classic breakfast flavors, combining crispy hash browns with gooey cheese, savory bacon, and perfectly cooked eggs. These portable muffins are great for busy mornings or brunch gatherings.

Ingredients: 6 medium potatoes, peeled and grated. 1 cup shredded cheddar cheese. 6 slices bacon, cooked and crumbled. 6 eggs. Salt and pepper to taste. Cooking spray or oil for greasing muffin tin.

Instructions: Preheat oven to 400F 200C. Place grated potatoes in a clean kitchen towel and squeeze out excess moisture. In a large bowl, combine grated potatoes, shredded cheddar cheese, and crumbled bacon. Season with salt and pepper. Spray a muffin tin with cooking spray or grease with oil. Divide the potato mixture evenly among the muffin cups, pressing it down firmly to form a nest. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and crispy. Remove muffin tin from oven and crack an egg into each potato nest. Return to the oven and bake for an additional 10-15 minutes, or until the egg whites are set but the yolks are still slightly runny. Carefully remove muffins from the tin and serve hot. Enjoy!

Prep Time: 15 minutes

Cook Time: 35 minutes

These crispy hash brown haystacks are a delightful vegan and gluten-free option for a hearty breakfast or brunch. Packed with flavor and texture, they are sure to become a favorite in your household.

Ingredients: 2 cups grated potatoes. 1/4 cup finely chopped onion. 2 tablespoons chickpea flour. 1 tablespoon nutritional yeast. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon paprika. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Preheat oven to 400F 200C. In a large bowl, mix grated potatoes, chopped onion, chickpea flour, nutritional yeast, garlic powder, onion powder, paprika, salt, and pepper. Form the mixture into small haystack shapes using your hands. Place the haystacks on a baking sheet lined with parchment paper. Drizzle olive oil over the haystacks. Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy. Remove from oven and serve hot.

Prep Time: 15 minutes

Cook Time: 30 minutes