Revamp your morning routine with these irresistible Bacon and Egg Hash Brown Muffins. Perfect for breakfast or as a casual dinner appetizer—your loved ones will gobble them up!
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Total Time: 55 minutes
Calories: Approximately 220 kcal per 100 grams
For Hash Browns:
4 large Russet potatoes (approx. 1 kg or 2.2 lbs)
1 teaspoon salt (approx. 5 grams)
1/2 teaspoon black pepper (approx. 1 gram)
4 tablespoons vegetable oil (approx. 60 ml)
8 slices of bacon (approx. 200 grams)
6 large eggs (approx. 300 grams)
1/2 cup milk (approx. 120 ml)
1 cup shredded cheddar cheese (approx. 100 grams)
Salt and pepper to taste
Box grater or food processor
Large mixing bowl
Clean kitchen towel
Part 1: Make Hash Browns
Peel the potatoes and grate them using a box grater or a food processor with a grating attachment.
Place the grated potatoes in a clean kitchen towel and twist to squeeze out as much moisture as possible.
Transfer the squeezed potatoes to a large mixing bowl and season with salt and pepper.
Cook Hash Browns:
Heat vegetable oil in a frying pan over medium-high heat. Once hot, add the grated potatoes and press them down with a spatula. Cook until the bottom becomes golden brown (approx. 5 minutes), then flip and cook the other side.
Part 2: Prepare Bacon and Egg Filling
Preheat your oven to 375°F (190°C). Place bacon slices on a baking sheet and cook for about 10-12 minutes until crispy.
Once done, chop the bacon into small pieces.
Prepare Egg Mixture:
In a bowl, whisk together the eggs and milk. Add salt and pepper to taste.
Add Cheese and Bacon:
Stir in the shredded cheddar cheese and chopped bacon into the egg mixture.
Part 3: Assemble and Bake Muffins
Preheat your oven to 375°F (190°C).
Prepare Muffin Tin:
Generously grease a muffin tin with vegetable oil.
Add Hash Browns:
Press the cooked hash browns into the bottom and sides of each muffin cup, creating a nest.
Pour the egg, cheese, and bacon mixture into each hash brown nest.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the eggs are set and the edges of the hash browns are golden.
Cool and Serve:
Remove from oven and let them cool for a few minutes before taking them out of the muffin tin.
Chardonnay: A lightly oaked Chardonnay pairs beautifully with the creamy texture of the eggs and the salty richness of the bacon.
Prosecco: The effervescence and lightness of Prosecco can help cut through the richness of the muffins, providing a refreshing contrast.
Pinot Gris: This wine’s crisp acidity and pear notes will complement the savory flavors without overwhelming them.
Belgian Witbier: The spiciness and citrus notes of a Witbier can balance out the richness of the bacon and eggs.
Pale Ale: A Pale Ale with moderate hops will contrast nicely with the saltiness of the bacon.
Porter: If you prefer darker beers, a Porter can complement the smoky, salty flavors of the bacon, while its creaminess harmonizes with the eggs.