By Michele 
Indulge in the scrumptious delight of Loaded Bacon and Egg Hash Brown Muffins – a harmonious blend of crispy hash browns, savory bacon, and luscious cheese that makes for an irresistible breakfast or brunch treat. Dive into this article as we delve into the merits of this tantalizing recipe, offer a detailed step-by-step guide to crafting these muffins, share insider tips for achieving culinary perfection, suggest delightful serving options, and address common queries associated with this delectable dish.
Ingredients:
- Shredded refrigerated hash browns: 1 pack (20 ounces)
- Large eggs: 6
- Sour cream: 1/4 cup
- Melted butter: 2 tablespoons
- Chopped green onions: 3
- Cooked and crumbled bacon: 6 slices
- Grated Parmesan cheese: 1/2 cup
- Shredded sharp cheddar cheese: 2 cups
- Salt: To taste
- Pepper: To taste
Instructions:
1. Preheat Oven:
- Preheat your oven to 350°F.
- Grease the muffin tin or line with liners for easy removal.
2. Prepare Egg Mixture:
- In a mixing bowl, beat 6 large eggs.
- Add 1/4 cup of sour cream, and season with salt and pepper to taste.
- Mix in shredded hash browns, 2 tablespoons melted butter, chopped green onions, 6 slices of cooked and crumbled bacon, 1.5 cups of shredded cheddar cheese, and 1/2 cup grated Parmesan cheese.
- Thoroughly combine all the ingredients until well mixed.
3. Fill Muffin Tins:
- Spoon the mixture into the prepared muffin tins.
4. Add Cheese Topping:
- Sprinkle the remaining 2 cups of shredded cheddar cheese over each muffin.
5. Bake to Perfection:
- Bake in the preheated oven for 25-30 minutes or until the muffins are set and golden.
6. Cool and Serve:
- Allow the muffins to cool briefly before serving.
- For an extra burst of flavor, serve with a dollop of sour cream and additional crumbled bacon on top.