Make-ahead Cheesy Egg Cups
by Hannah Williams • featured in Make-Ahead Breakfast Ideas for the Week
Under 30 min
Inspired by thecookingjar.com
Under 30 min
Ingredients
for 12 servings
-
15 oz frozen hash brown, thawed (425 g) -
1 ½ cups shredded cheddar cheese (150 g) -
1 teaspoon salt -
½ teaspoon pepper -
1 tablespoon oil - 8 eggs
- 3 slices bacon, cooked, crumbled
- salt, to taste
- pepper, to taste
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Preparation
- Preheat oven to 425°F/220°C.
- In a bowl, combine hash browns, cheese, salt, pepper, and oil. Pack into the bottom half of the cups of a greased muffin tin.
- Bake for 15-20 minutes, until golden brown.
- In a separate bowl, whisk eggs with the bacon, salt, and pepper. Pour into the top half of each muffin cup.
- Bake 15 minutes. Freeze up to 1 month.
- Enjoy!
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Tips
-
Kalaya Tate-Munoz
Do NOT use paper cups, i did this as others suggested, and half the goodness is wasted when removing the paper!!! Grease your muffin tin, and put the goodness straight into the tin, it will come put WAY better!!!
2018-09-05T07:30:33Z Helpful (8) -
Angel Whatt
I would definitely use silicone muffin cups otherwise they stick really bad
2018-06-24T16:32:56Z Helpful (5) -
ellenlemire
Came out great. Sprayed the cups. Used turkey sausage, broccoli and red pepper.
2018-10-17T23:26:47Z Helpful (4) -
samscruffy
My boyfriend and I loved these. I made them vegetarian, so without bacon. Then, I also added 2 eggs to get a more fluffy egg topping. I saw other tips suggesting using muffin liners, but I didn’t have any. So I just greased the pan really well and I didn’t have much of a problem with sticking.
2018-09-01T17:48:02Z Helpful (4)
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