PlayEmailLinkSMSXSearchClockRight ArrowCaret downCaret upCaret leftCaret rightThumbs upSpeechAudio onReplayPlusMinus

94% would make again

Make-ahead Cheesy Egg Cups

by Hannah Williamsfeatured in Make-Ahead Breakfast Ideas for the Week

Under 30 min

Under 30 min

Ingredients

for 12 servings

  • 15 oz frozen hash brown (425 g), thawed
  • 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

Nutrition Info

Shop ingredients with
    Calories 210
    Fat 14g
    Carbs 10g
    Fiber 0g
    Sugar 0g
    Protein 8g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 425°F/220°C.
  2. In a bowl, combine hash browns, cheese, salt, pepper, and oil. Pack into the bottom half of the cups of a greased muffin tin.
  3. Bake for 15-20 minutes, until golden brown.
  4. In a separate bowl, whisk eggs with the bacon, salt, and pepper. Pour into the top half of each muffin cup.
  5. Bake 15 minutes. Freeze up to 1 month.
  6. Enjoy!