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| Bacon Hashbrown Muffins |
Portable breakfast! You get hash browns, bacon and eggs in one muffin.
Breakfast To Go
Does anyone have time for a sit-down breakfast anymore? That answer is a flat NO. However, it is an important meal–and the most important one so I’ve heard.
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| Grab and go |
OK, maybe this is not the healthiest choice, but way back in high school, I remember our school doctor telling us about the importance of this meal. She said it was more important to eat than actually pay attention to *what* you eat. Sure, you can eat something healthy, in fact she highly recommended that. But if you can’t she said, “Eat SOMETHING, ANYTHING.” So I guess this is the “something.”
However, this tastes a lot better than an oatmeal bar!!! You can make these ahead then just pop in the microwave for about 30 seconds to heat them. Eat and run!!!
Watch The Video
The Recipe
Bacon Hashbrown Muffins
Ingredients
- 15 oz shredded hash brown potatoes thawed
- 6 strips crisply cooked bacon diced
- 2 tbsp finely diced red bell pepper
- 2 tbsp finely chopped onion
- 2 eggs beaten
- 1 cup shredded cheddar cheese
- 2 tbsp oil
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat oven to 375 degrees F. Spray a regular-sized muffin pan (6 muffins) very well with non-stick spray.
- Heat the oil in a heavy skillet and saute the bell peppers and onions until tender.
- Place thawed potatoes in a large bowl. Add the bacon, cheese, sauteed peppers and onions, beaten eggs, salt and pepper. Mix well.
- Place in prepared muffin pan, using about 1/3 cup per muffin cup. Press down firmly in the pan.
- Bake at 375 degrees F for 25-30 minutes, or until tops are golden brown.
- Remove from oven and let cool on rack 10 minutes. Run a knife around the edge of each muffin to remove.
- Serves 3 (2 muffins each). Makes 6 muffins
Nutrition
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| Bacon Hashbrown Muffins |
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| Bacon Hashbrown Muffins |
Sandy Bruce says
Wondering if these Bacon Hashbrown Muffins can be put together the night before and in refrig for the night and then baked the next am?
Judith Hanneman says
I'm sure you could Sandy. I've seen many make-ahead breakfast casseroles similar to this where you can.
Maggie says
Can you pour this mixture into cupcake cups? Need to make something for a group of kids getting up early to eat before choir performance.
Judith Hanneman says
That'd be a great idea Maggie because they have a tendency to stick if you're not really careful! It'll stick to the paper, but the kids will have a blast eating the bits that stick on the paper!
Cindi says
Can this recipe be used in a large 9×13 pan? If so does the cooking time change? Thanks Cindi
Judith Hanneman says
I don't see why not Cindi–but I'd start checking them around the same bake time for doneness. It may even take less time to cook if the layer in the pan is thinner than the muffins.