93% would make again
Make-ahead Cheesy Egg Cups
featured in Make-Ahead Breakfast Ideas for the Week
Tasty Team
Under 30 minutes
Inspired by thecookingjar.com
Under 30 minutes
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
- Calories 206
- Fat 14g
- Carbs 10g
- Fiber 0g
- Sugar 0g
- Protein 8g
Estimated values based on one serving size.
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!
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
- Calories 206
- Fat 14g
- Carbs 10g
- Fiber 0g
- Sugar 0g
- Protein 8g
Estimated values based on one serving size.
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!
Inspired by thecookingjar.com
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