Bacon Wrapped Loaded Hash Browns Recipe
Wake up your taste buds with something savory, cheesy, crunchy, and craveable. Mornings call for something bold, cheesy, and irresistibly satisfying. These crispy hash brown patties loaded with melty cheese, soft scrambled eggs, and wrapped in smoky, seasoned bacon are my go-to breakfast obsession.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: appetizers, bacon wrapped, Breakfast, brunch, game day foods, hash browns, meal prep recipes
- Method: oven
- Cuisine: appetizers, bacon wrapped, breakfast, brunch, game day foods, hash browns, meal prep recipes
Ingredients
- 6 frozen hash brown patties
- 6 slices of cheese, folded in half
- 2 cups of prepared scrambled eggs
- 12 slices of bacon, regular cut
- Chupacabra Fine Meat Rub
Instructions
- Preheat the oven to 400°F. Line a rimmed Half Sheet Pan with foil and set a cooling rack inside.
- Place the frozen hash browns on the cooling rack, followed by 1 piece of cheese (fold it to fit on top of the patty). Top with 1/3 cup of the prepared scrambled eggs.
- Grab a strip of bacon and wrap it around the hash brown, beginning at the top. Make sure to place the end of the bacon on the bottom side of the hash brown, then continue wrapping it around, overlapping a bit as you go. Just remember, don’t pull the bacon too tight! Now, take another strip of bacon and lay its starting end over the end of the first strip. Keep wrapping it around, again with a slight overlap, until the hash brown is completely covered. When you finish, ensure the last piece of bacon ends on the bottom of the hash brown. If you have loose ends, tuck them under an overlapping layer to keep everything nice and secure.
- Sprinkle all sides of the wrapped hash brown with Chupacabra Fine Meat Rub. Bake for 25-35 minutes or until the bacon is crispy.
- Remove from the oven and carefully slide a thin-blade spatula underneath each hash brown. *Do not rush taking them off, as you don’t want to tear the hash brown or get the spatula stuck in the rungs of the cooling racks.
- Serve immediately or allow to cool and store in a covered container in the fridge for 3-5 days.