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Bacon Hashbrown Muffins

Bacon Hashbrown Muffins are the perfect portable breakfast!  You get hash browns, bacon and eggs in one grab 'n go muffin.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: American
Keyword: bacon, breakfast muffins, eggs, hashbrowns
Servings: 3 people
Calories: 473kcal
Author: Judith Hannemann

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

Serving: 2muffins | Calories: 473kcal | Carbohydrates: 27g | Protein: 22g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 164mg | Sodium: 1357mg | Potassium: 575mg | Fiber: 2g | Sugar: 1g | Vitamin A: 730IU | Vitamin C: 20mg | Calcium: 302mg | Iron: 2mg