1 20ozshredded hash browns(or frozen, thawed and strained)
1egg
⅓cupshredded Mexican blend cheese
½tspsalt
¼tsppepper
1tspdried parsley
3clovesminced garlic
¼tspsmoked paprika
1Tspolive oil
For the egg mixture:
12eggs
½cupmilk
1cupshredded Mexican blend(or your other favorite) cheese
12slicescrispy baconcut up into bite-size pieces
¾tspsalt
½tsppepper
1 ½tspdried parsley
Instructions
Preheat oven to 400 degrees.
Spray two 12 cup muffin tins with non-stick baking spray.
For the hash brown crust:
Mix entire bag of hash browns with egg, oil, cheese, salt, pepper, minced garlic, paprika, and parsley in large bowl until seasonings are well combined.
Split hash brown mixture evenly among the 24 baking cups then pat it down with the back of a cup or other round container that fits into the muffin tins.
Bake hash brown crust in the preheated oven for 10-15 minutes or until it gets slightly browned and crispy.
For Egg Mixture:
While crust is cooking, mix eggs, milk, cheese, salt, pepper, parsley, and bacon in a large bowl.
Once hash brown crust is slightly browned, split the egg mixture evenly on top of the hash browns in the muffin tins, filling to about 3/4 full.
Bake in the oven for another 10-15 minutes or until eggs are fully cooked.
Remove from oven and let cool for a few minutes before removing from the muffin tins by sliding a silicone spatula around the outside of the cups.
Serve hot or at room temperature.
Notes
Double the batch and freeze half. To reheat from frozen, simply put them in the cold oven and set it to 350 degrees. Let the egg muffins thaw and heat with the oven!Mix it up and try using chopped ham, cooked breakfast sausage, or even leaving out the additional meat all together. These are super versatile and great for making your family’s favorite breakfast!Use silicone muffin tins to make it super easy to get the breakfast muffins out of the pan! Sometimes non-stick (even when you spray them) muffin tins can get stuck, silicone ones work great every time!