Savory Breakfast Muffins
These Savory Breakfast Muffins blend hash browns, eggs, and bacon for a hearty, flavorful breakfast that's quick and easy to prepare.
Ingredients
For the Muffins
- 2 cups grated hash browns Ensure hash browns are well-drained.
- 6 pieces eggs Can use egg substitutes if desired.
- 1 cup shredded cheddar cheese Feel free to use dairy-free cheese alternative.
- 1 cup cooked and crumbled bacon Turkey bacon can be used as a substitute.
- 1/2 cup milk Substitutions can be made based on dietary restrictions.
- to taste salt and pepper
- cooking spray or oil for greasing
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a muffin tin with cooking spray or oil.
- In a large mixing bowl, combine the grated hash browns, eggs, milk, salt, and pepper. Mix thoroughly until well combined.
- Stir in the shredded cheddar cheese and crumbled bacon bits.
- Spoon the mixture evenly into the prepared muffin tin cups, filling each about 3/4 full.
Baking
- Bake for 25-30 minutes or until the tops are golden brown and the muffins have set.
- Allow to cool for a few minutes before gently removing them from the tin. Enjoy warm!
Notes
Store muffins in an airtight container in the refrigerator for up to a week. They can be frozen for up to three months. Reheat in the oven or microwave before serving.