Loaded Bacon And Egg Hash Brown Muffins are a delicious and convenient breakfast option that combines crispy hash browns, savory bacon, colorful bell peppers, and creamy cheddar cheese, all baked into individual muffin-sized portions. They are perfect for a grab-and-go breakfast or a brunch gathering with friends and family.
Ingredients: 4 slices of bacon, cooked and crumbled. 2 cups of frozen hash browns, thawed. 1 cup of shredded cheddar cheese. 4 large eggs. 1/4 cup of milk. 1/4 cup of diced green bell pepper. 1/4 cup of diced red bell pepper. 1/4 cup of diced onion. Salt and pepper to taste. Cooking spray.
Instructions: Preheat your oven to 350F 175C. In a mixing bowl, combine the thawed hash browns, shredded cheddar cheese, cooked and crumbled bacon, diced green bell pepper, diced red bell pepper, and diced onion. Season with salt and pepper to taste. In a separate bowl, whisk together the eggs and milk until well combined. Generously grease a muffin tin with cooking spray. Divide the hash brown mixture evenly among the muffin cups, pressing it down to form a crust in each cup. Pour the egg mixture over the hash brown mixture in each muffin cup, filling them about two-thirds full. Bake in the preheated oven for 20-25 minutes, or until the egg is set and the muffins are golden brown on top. Allow the muffins to cool for a few minutes before carefully removing them from the muffin tin. Serve warm and enjoy!
Prep Time: 15 minutes
Cook Time: 25 minutes
Gp Kenya
