Go Back
Muffin Tin Baked Eggs
Benchi

Muffin Tin Baked Eggs

Easy and fast breakfast recipe made with eggs, hash browns, cheese, and bacon.
Print Recipe Pin Recipe
Cook Time 25 minutes
Total Time 25 minutes
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 12 eggs eggs
  • 1.5 cups Frozen O’Brien style hash browns with peppers and onions
  • Bacon (or any meat you prefer)
  • 0.75 cup Shredded cheddar cheese
  • Non-stick spray

Equipment

  • Muffin tin

Method
 

Instructions
  1. Preheat the oven to 375℉.
  2. Precook the hash browns and bacon.
  3. In a mixing bowl, whisk the eggs.
  4. Prepare the muffin tin with a generous amount of non-stick spray or with a thin layer of butter.
  5. Evenly distribute the hash browns in the bottom of the muffin tin.
  6. Crumble the bacon into bits and pieces for easy eating.
  7. Evenly distribute the bacon over the hash browns.
  8. Place the mixed eggs into a pourable measuring cup.
  9. Evenly pour the eggs over the hash browns and bacon in the muffin tins.
  10. Add plenty of cheese to the top.
  11. Bake for 25 minutes.
  12. Remove the egg cups from the muffin tin.
  13. Let cool for 2 minutes or so, then enjoy.
  14. Refrigerate leftovers. Re-heat leftovers in a microwave.