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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.
Servings: 3 people
- 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
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
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