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bacon, egg, and cheese muffin on a wooden cutting board

Bacon, Egg, and Cheese Muffins

  • Author: Ashlea Carver
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free
  • Author: Ashlea Carver
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • 10 eggs
  • 1/2 cup coconut milk
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1/4 tsp black pepper
  • 2 cups shredded hash brown potatoes
  • 12 slices bacon, sliced into thin strips
  • 1/4 cup chives, chopped
  • 1 1/2 cups shredded white cheddar
  • oil for greasing muffin tin

Method

  1. Heat a large skillet over medium heat. Add the bacon and let cook until crispy and then remove from the skillet and let drain on paper towels.
  2. While the bacon is cooking make the egg mixture by combining the eggs, coconut milk, salt, pepper, and garlic powder. You can also add a few dashes of hot sauce to the eggs for a little heat if you like.
  3. Next, divide the bacon, shredded potatoes, and chives evenly among a greased muffin tin. To make cleanup even easier, you can line the muffin tin with paper muffin liners.
  4. Pour the egg mixture evenly over the bacon, potatoes, and chives. Then, top with the shredded cheddar cheese.
  5. Bake at 350 degrees for 20-25 minutes or until the egg is set. Let the muffins cool slightly before serving and enjoy!