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 (7) -
Angel Whatt
I would definitely use silicone muffin cups otherwise they stick really bad
2018-06-24T16:32:56Z Helpful (5) -
Brianne Blackney
These were excellent and my toddler loved them. I cooked sausage rounds and placed them in half of the ones I made. I also added fresh oregano and chives to the tops before I baked them.
2018-07-27T19:02:19Z Helpful (3) -
ava12345
Make sure to grease the pan, as the recipe does not tell you to do that. If you do not grease it, your egg cups will end up sticking to the pan, like mine did and the pan will be very hard to clean.
2018-12-29T18:09:43Z Helpful (2)
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