Description
These crispy and cheesy hash brown egg muffin cups are filled with savory beef bacon, fluffy eggs, and green onions. Perfect for breakfast meal prep, brunch, or on-the-go mornings.
Ingredients
4 cups frozen shredded hash browns, thawed and drained
1 ½ cups shredded cheddar cheese
½ cup cooked and crumbled beef bacon
6 large eggs
¼ cup milk
¼ cup chopped green onions
Salt and black pepper, to taste
Cooking spray
Instructions
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Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray.
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In a large bowl, mix hash browns, 1 cup cheddar cheese, and half of the beef bacon.
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Divide mixture into muffin cups and press firmly into the bottom and sides to form nests.
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Bake for 15 minutes or until golden and crispy.
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Meanwhile, whisk eggs, milk, salt, pepper, and green onions.
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Fill each baked nest ¾ full with egg mixture. Top with remaining cheese and bacon.
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Bake again for 12–15 minutes until eggs are set.
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Cool slightly before serving. Enjoy warm or store for later.
Notes
- Use well-drained hash browns for maximum crispiness.
- Add your favorite veggies or herbs for more variety.
- Store in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
