Loaded Bacon, Egg, and Hash Brown Muffins

These savory little breakfast muffins, packed with shredded hash browns, crumbled bacon, and eggs, are a terrific option for feeding a group or even a busy morning. They are good up to 3 days in the refrigerator or 3 weeks in the freezer.

Ingredients:

6 large eggs

1/4 cup sour cream, plus additional for serving

1 teaspoon garlic salt

1/2 teaspoon black pepper

1/4 teaspoon smoked paprika

1 (20 ounce) package refrigerated hash browns

2 Tablespoon butter, melted

4 green onion, finely chopped

6 slices bacon, cooked and finely crumbled

1/2 cup grated Parmesan cheese

2 cup shredded cheddar cheese, divided

Instructions:

Preheat the oven to 350°F.

In a medium size mixing bowl, whisk together the eggs, sour cream, garlic salt, black pepper and paprika.

Add hash browns, melted butter, green onion, crumbled bacon, grated Parmesan cheese and 1 1/2 cup shredded cheddar cheese. Mix well.

Spray the cups of a standard 12 cup muffin tin liberally with butter flavored or regular cooking spray.

Divide the mixture between the muffin cups.

Bake for 25-30 minutes until golden, sprinkling the remaining 1/2 cup shredded cheddar cheese on top approx. 10 minutes before done cooking.

Rest for 5 minutes, then run a knife around the edges to loosen.

Serve as is or with a dollop of sour cream and a sprinkle of bacon crumbles and green onion.