These cups came out delicious.
Next time I am adding sausage for more flavor!
Bacon Egg and Cheese Hashbrown Cups
1/4 cup sour cream
1 tsp garlic powder
1/2 tsp Kosher Salt
1/4 tsp black pepper
1 20 oz package refrigerated hash browns
2 Tbsp butter, melted
6 slices bacon, cooked and finely crumbled
1 1/2 cups sharp cheddar cheese, shredded
In a medium size mixing bowl, whisk together the eggs, sour cream, garlic and black pepper.
Add the hash browns, melted butter, crumbled bacon and 1 1/2 cup shredded cheddar cheese. Mix well.
Divide the mixture between the muffin cups. I used an ice cream scoop to fill the cups.
Sprinkle the remaining 1/2 cup shredded cheddar cheese on top.
Bake for 25-30 minutes until golden. Rest for 5 minutes, then run a knife around the edges to loosen.
Top with a dollop of sour cream and a sprinkle of bacon crumbles if desired.
1/4 tsp black pepper
1 20 oz package refrigerated hash browns
2 Tbsp butter, melted
6 slices bacon, cooked and finely crumbled
1 1/2 cups sharp cheddar cheese, shredded
1/2 cup sharp cheddar, shredded for topping
Preheat the oven to 400°F and spray a regular 12 cup muffin tin* with cooking spray. Set aside.
Preheat the oven to 400°F and spray a regular 12 cup muffin tin* with cooking spray. Set aside.
In a medium size mixing bowl, whisk together the eggs, sour cream, garlic and black pepper.
Add the hash browns, melted butter, crumbled bacon and 1 1/2 cup shredded cheddar cheese. Mix well.
Divide the mixture between the muffin cups. I used an ice cream scoop to fill the cups.
Sprinkle the remaining 1/2 cup shredded cheddar cheese on top.
Bake for 25-30 minutes until golden. Rest for 5 minutes, then run a knife around the edges to loosen.
Top with a dollop of sour cream and a sprinkle of bacon crumbles if desired.
* I used my jumbo muffin pan which makes 6 muffins.
No comments:
Post a Comment