Bacon, Egg, and Cheese Muffins

Name: Bacon, Egg, and Cheese Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Cuisine: American
Ingredients: 10 pieces Egg (10 eggs); ½ cup Coconut Milk (1/2 cup coconut milk); 1 tsp Table Salt (1 tsp salt); 1 tsp Garlic Powder (1 tsp garlic powder); ¼ tsp Black Pepper (1/4 tsp black pepper); 2 cup Hash Brown (2 cups shredded hash brown potatoes); 12 slices Bacon (12 slices bacon, sliced into thin strips); ¼ cup Chives (1/4 cup chives, chopped); 1 ½ cup White Cheddar Cheese (1 1/2 cups shredded white cheddar); 0 pieces Vegetable Oil (oil for greasing muffin tin (vegetable oil used))

Bacon, Egg, and Cheese Muffins - Breakfast (American)

40 minAmerican

Servings12

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Dairy Free

Steps

1Heat 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.
2While 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.
3Next, 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.
4Pour the egg mixture evenly over the bacon, potatoes, and chives. Then, top with the shredded cheddar cheese.
5Bake at 350 degrees for 20-25 minutes or until the egg is set. Let the muffins cool slightly before serving and enjoy!