Baked Egg Muffins with Hash Brown Crust
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked Egg Muffins with Hash Brown Crust are savory breakfast cups featuring crispy hash brown bottoms, topped with a baked egg, sharp cheddar, and crispy bacon crumbles. A touch of hot sauce adds heat. Portable and easy to make ahead, they're perfect for grab-and-go mornings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 lb frozen hash browns
- 1 egg, whisked
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 cup grated sharp cheddar cheese
- 12 eggs
- Salt and pepper
- Bacon bits
- Hot sauce
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 429mg
- Total sugar
- 0g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 210mg
- Calcium
- 108mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 429MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.