Course
Breaky
Servings
6
Tips & Tricks:
- 🔪 Skip steps with knife if you completed the prep ideas!
- 🔪 This entire dish can be made ahead.
- 🥦 Mix up the ingredients! Use any leftover meats, vegetables, or cheese you already have on hand.
- 🥔 Thaw frozen hash browns overnight.
- 🧈 To make this recipe Keto friendly, just leave the potatoes out and double the eggs. Be sure to update your shopping list!
Ingredients:
- 6 large eggs
- 1/4 cup sour cream
- 1 tsp garlic powder
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1 (20 oz) package hash browns or 2 russet potatoes
- 3 tbls butter melted
- 4 green onions
- 6 slices bacon
- 1/4 cup grated Parmesan
- 2 cup shredded cheddar
Directions:
- 🔪 Veg, Cheese, and Bacon Prep (can be done up to 3 days ahead, except shredding potatoes).
- Finely chop green onions.
- Shred cheddar and parmesan cheeses if you purchased blocks.
- Slice bacon into thin pieces. Cook in a pan over medium heat until the bacon is crisp.
- Do this step just before making this meal so the potatoes don't turn brown.
- If you purchased russet potatoes, peel and shred in a food processor or on a box grater.
- Wrap shredded potatoes in a clean kitchen towel or a few layers of paper towel. Twist out as much liquid as possible. This applies to frozen or fresh potatoes.
- 🔪 Oven Prep
- Preheat the oven to 350F and spray a 12 cup muffin tin with cooking spray. Set aside.
- 🔪 Muffin Mixture
- In a bowl, whisk together the eggs, sour cream, garlic powder, salt, pepper and smoked paprika.
- Add the hash browns, melted butter, scallion, bacon, Parmesan and cheddar cheese. Mix well.
- Divide the mixture evenly between the muffin cups.
- 🔪 Bake
- Bake for 25-30 minutes or until golden.
- Let rest for 5 minutes, then run a knife around the edges to loosen.
- Serve
- Serve with your favorite hot sauce or salsa.
Reheat Options
- Eat cold out of the refrigerator or microwave for 30 seconds to 1 minute. Don't microwave for too long or they will dry out.