The Best Breakfast Muffins, for Busy Mornings or Brunch!

With its combination of savory bacon, creamy eggs, and crispy hash brown potatoes, these loaded bacon and hash brown egg muffins are an appetizing dish that will satisfy your breakfast cravings like never before.

This recipe takes classic breakfast ingredients and transforms them into a practical and delicious muffin, perfect for busy mornings or brunches. Each bite is bursting with flavor and texture!

Ingredients:
1 package of 20 ounces of refrigerated shredded hash brown potatoes
6 large eggs
1/4 cup (65 ml) sour cream
2 tablespoons (30 ml) melted butter
3 chopped green onions
6 slices of cooked and crumbled bacon
1/2 cup (125 ml) grated parmesan
2 cups (500 ml) grated sharp cheddar cheese
Salt and pepper to taste

Preparation:

1. Preheat the oven to 350°F (175°C).

2. Butter a muffin pan or use paper liners.

3. In a bowl, beat the eggs, sour cream, salt, and pepper.

4. Add the shredded hash brown potatoes, melted butter, green onions, bacon, 1.5 cups of cheddar cheese, and parmesan and mix well.

5. Pour the mixture into the muffin cups.

6. Sprinkle the remaining cheddar cheese over each muffin.

7. Let the muffins cool briefly before serving.

8. Serve with sour cream and crumbled bacon on top (optional)

These loaded bacon and hash brown egg muffins are perfect for enjoying right out of the oven or at room temperature. They can be made in advance, refrigerated, and reheated whenever you need a quick and delicious breakfast.

They are convenient for on-the-go mornings and their incredible taste ensures that you start your day off right. Cuire au four pendant 25 à 30 minutes jusqu'à ce que le plat soit pris et doré.

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