Instructions:
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a muffin tin or use muffin liners. - Prepare the Egg Mixture:
In a large bowl, beat the eggs with sour cream, salt, and pepper. Add in the shredded hash browns, melted butter, green onions, crumbled bacon, 1.5 cups of cheddar cheese, and Parmesan cheese. Mix everything together well. - Fill Muffin Tins:
Spoon the mixture evenly into the muffin tin, filling each cup almost to the top. - Top with Cheese:
Sprinkle the remaining cheddar cheese over the top of each muffin for a cheesy finish. - Bake:
Bake for 25-30 minutes, or until the muffins are set and golden on top. - Cool & Serve:
Let the muffins cool briefly before serving. You can serve them warm with a dollop of sour cream and extra crumbled bacon on top!
These Loaded Bacon and Egg Hash Brown Muffins are great fresh from the oven or at room temperature. They can also be made ahead of time, stored in the fridge, and reheated for a quick, tasty breakfast. Perfect for on-the-go mornings or as a standout brunch dish!
Enjoy these hearty and flavorful muffins, and watch your guests rave!
