A 20-ounce package of shredded chilled hash browns is needed for the ingredients of loaded bacon and egg hash brown muffins.
six big eggs
quarter cup of sour cream
2-Turspoons grated butter
3 green onions, finely chopped
6 pieces of crumbled and cooked bacon
Parmesan cheese, half a cup grated
Two cups of sharp cheddar cheese, shredded
Just add salt and pepper to taste.
Instructions:
1. Bring oven temperature up to 350°F. Make sure to grease or line a muffin pan.
Stir together the sour cream, eggs, salt, and pepper in a mixing bowl. Chop some green onions and bacon and throw them in with the melted butter, shredded hash browns, 1.5 cups of cheddar cheese, and Parmesan cheese. Stir until combined.
Third, fill muffin pans with batter.
4. Top off each muffin with a sprinkle of the remaining cheddar cheese.
Be sure to bake it for 25-30 minutes or until it sets and turns brown.
PAID LISTING
6. Refrain from serving until muffins have cooled slightly. Garnish with sour cream and more crumbled bacon before serving.
Enjoy these Hash Brown Muffins with Loaded Bacon and Eggs warm from the oven or even at room temperature. You may prepare them in advance, store them in the fridge, and then reheat them anytime you want a tasty and fast breakfast. Because of their small size and delicious flavor, they are perfect for mornings when you’re on the move, and they will set the tone for a great day.
