Imagine a breakfast so deliciously convenient that it combines all your morning favorites into one irresistible, portable bite. These Bacon Egg and Hash Brown Cups are not just a meal; they're a morning game-changer that will transform your breakfast routine from boring to extraordinary! Perfect for busy mornings, weekend brunches, or meal prep, these handheld delights pack incredible flavor and protein into a single, mouthwatering package that will have everyone at the table begging for seconds.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cups
Ingredients
- 12 slices of bacon
- 2 cups frozen hash browns
- 6 large eggs
- 1/2 cup shredded cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure the bacon and hash browns cook evenly.
- Prepare a muffin tin by lightly greasing each cup with cooking spray or a small amount of oil to prevent sticking.
- In a skillet over medium heat, cook the bacon slices until they are crispy, about 8-10 minutes. Once cooked, remove the bacon from the skillet and place it on paper towels to drain excess grease.
- While the bacon cools, add the frozen hash browns to the same skillet and cook them according to package instructions until they are golden brown and crispy. This should take about 5-7 minutes. Stir occasionally to ensure even cooking.
- Once the hash browns are cooked, remove them from the skillet and let them cool slightly. Then, divide the hash browns evenly among the muffin cups, pressing them down to form a base.
- Chop the cooked bacon into small pieces and sprinkle the bacon evenly over the hash brown bases in each muffin cup.
- In a mixing bowl, crack the eggs and whisk them together until well combined. Season the eggs with salt and pepper to taste.
- Carefully pour the whisked eggs over the bacon and hash brown mixture in each muffin cup, filling them about 3/4 full. Be careful not to overfill, as the eggs will expand while cooking.
- Sprinkle the shredded cheese evenly over the top of each egg mixture.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg is set and the tops are golden brown.
- Once cooked, remove the muffin tin from the oven and let it cool for a few minutes. Use a butter knife to gently loosen the edges of the cups before carefully removing them from the tin.
- Serve the Bacon Egg and Hash Brown Cups warm, garnished with additional cheese or herbs if desired. Enjoy your delicious breakfast treat!
Tips
- Use thick-cut bacon for extra crispiness and better cup structure
- Make sure to drain excess bacon grease to prevent soggy cups
- Let the cups cool for 2-3 minutes after baking to help them set and make removal easier
- For a healthier version, use turkey bacon or swap some eggs with egg whites
- Experiment with additional toppings like diced bell peppers, green onions, or different cheese varieties
- These cups can be refrigerated for 3-4 days and quickly reheated in the microwave or oven
- Line muffin tins with parchment paper for even easier removal if you're concerned about sticking
Nutrition Facts
Calories: 115kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 106mg
