I served this dish for brunch the other day, and guests couldn’t stop raving about it


1 pack (20 ounces) shredded refrigerated hash browns

6 large eggs

1/4 cup sour cream, plus more for serving

2 tablespoons melted butter

3 chopped green onions

6 slices bacon, cooked and crumbled, plus more for topping

1/2 cup grated Parmesan cheese

2 cups shredded sharp cheddar cheese

Salt and pepper to taste


Preheat your oven to 350°F. Gracefully prepare your muffin tin with grease or liners.

In a harmonious blend, beat together eggs, sour cream, salt, and pepper. Follow by gently folding in the shredded hash browns, melted butter, green onions, bacon, 1.5 cups of the cheddar cheese, and Parmesan, ensuring a beautifully combined mixture.

Lovingly spoon the mixture into your prepared muffin tins.

Elegantly sprinkle the remaining cheddar cheese atop each muffin, gracing them with a cheesy veil.

Allow to bake for 25-30 minutes until they bloom into a set, golden perfection.

Permit the muffins a brief sojourn to cool slightly before embarking on your culinary journey. Indulge by serving with a dollop of sour cream and a sprinkle of crumbled bacon!

Designed to captivate whether enjoyed fresh from the oven or gracefully at room temperature, our Loaded Bacon and Egg Hash Brown Muffins can also be prepared ahead, offering a convenient, lavish breakfast whenever the moment beckons. Perfectly portable, they present an effortlessly exquisite option for those mornings when every second is precious, ensuring your day commences with a melody of splendid flavors.

Enjoy !

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