Description
Loaded Turkey Bacon and Egg Hash Brown Muffins are a savory, protein-packed breakfast or brunch option that’s both convenient and satisfying. These handheld muffins are made with a crispy hash brown base and filled with fluffy eggs, lean turkey bacon, and melty cheese. Perfect for meal prep or feeding a crowd, they reheat beautifully and are easy to customize with your favorite add-ins.
Ingredients
Scale
- 3 cups frozen shredded hash browns, thawed and drained
- 4 tablespoons melted butter
- Salt and black pepper, to taste
- 6 large eggs
- ¼ cup milk
- ½ cup cooked turkey bacon, chopped
- ½ cup shredded cheddar cheese
- ¼ cup diced bell peppers
- 2 tablespoons chopped green onions
- Nonstick cooking spray
Instructions
- Preheat your oven to 375°F (190°C) and spray a standard 12-cup muffin tin with nonstick spray.
- In a bowl, mix the hash browns with melted butter, a pinch of salt, and black pepper.
- Press the hash browns into the bottom and up the sides of each muffin cup to form a nest shape.
- Bake the hash brown nests for 15 to 20 minutes or until golden and slightly crispy.
- Remove from the oven and reduce the heat to 350°F (175°C).
- In another bowl, whisk together the eggs, milk, turkey bacon, cheddar cheese, diced bell peppers, and green onions. Season with salt and pepper.
- Pour the egg mixture evenly into each baked hash brown cup, filling about three-quarters full.
- Bake for 15 to 18 minutes or until the eggs are set and lightly golden on top.
- Allow the muffins to cool slightly before removing from the pan.
- Serve warm or let them cool completely for storage.
Notes
- Make sure to squeeze out any excess moisture from the hash browns to help them crisp up better.
- These muffins can be stored in the fridge for up to 4 days or frozen for longer.
- Reheat in the oven or microwave.
- Add-ins like spinach, mushrooms, or hot sauce can be used for variety.
- Using pre-cooked turkey bacon keeps things quick, but you can also cook your own and chop it fresh.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 80mg