Loaded Egg Muffins
These are the perfect low-carb, protein-packed breakfast!
- 9 whole Eggs
- 3 tbsps Milk
- 1/3 cup Grated Cheese
- Season to taste
- 6-8 slices Cooked Bacon Chopped
- 2 cups Cooked Hashbrowns
- Grated Cheese for topping
Preheat oven to 375°F.
First, start by whisking 9 eggs with 3 tbsps of milk together, add 1/3 cup grated cheese and season to taste.
Second, liberally spray your muffin pan with non-stick cooking spray and divide the egg mixture evenly. (It's about halfway up the well)
Third, evenly distribute half of your cooked bacon in each well.
Fourth, evenly distribute all your cooked hashbrowns into each well.
Fifth, evenly distribute the rest of your bacon.
Sixth, sprinkle grated cheese onto the top of each muffin well.
Now Place in the oven for 20 minutes or till lightly golden brown.
Let cool completely before storing them in an airtight container. They will keep in the refrigerator for up to 5 days or you can freeze up to 3 months.
Reheat instructions: Place two egg muffins in the microwave for 30 seconds.