Wednesday, April 6, 2016

Loaded Bacon and Egg Hash Brown Muffins

Breakfast for dinner is probably my favorite thing to cook. I look forward to it all day and can't wait for dinner time.  These little hash brown muffins were awesome.  My 17 month old went crazy for them.  This recipe is from Melissa's Southern Style Kitchen.

6 eggs
1/4 cup sour cream
1 tsp garlic salt
1/2 tsp pepper
20oz shredded hash browns (thawed)
2 tbsp butter (melted)
4 green onions (chopped)
6 slices bacon (cooked and crumbled)
1/2 cup paremsan cheese
2 cups cheddar cheese
(extra sour cream, green onion and bacon for topping)

Heat oven to 350. Grease a 12 cup muffin tin. In a bowl whisk together the eggs, sour cream, garlic salt and pepper. Stir in the the hash browns, butter, green onions, crumbled bacon, parmesan cheese and 1 1/2 cups cheddar cheese.  Spoon the mixture into the greased muffin tin and top with the remaining cheddar cheese. Bake for 25-30 minutes. Let cool for 5 minutes before removing. Top sour cream, green onions and bacon.

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