Muffin Tin Baked Eggs

Muffin Tin Baked Eggs. Easy and fast breakfast recipe! Make these yummy and filling breakfast egg cups for the whole family in less than 30 minutes.

If you are having brunch or entertaining out of town guests in the morning, this is the perfect recipe to really impress everyone (and it’s easy…which I love!). You can change the meat inside for anything you prefer. Sausage or turkey bacon perhaps? They’ll still be irresistible. Eggs are my go-to for breakfast for the whole family, but they are also the perfect snack and a great addition to lunch or dinner on busy weekday nights.

Grab them with your hands as you rush out the door, or serve them as part of a beautiful sit down breakfast alongside some fresh fruit, toast, and orange juice. Egg cups are so EASY to bake and they are quite filling too! School mornings are often the most stressful time of the day, so having some grab and go muffin tin eggs prepared in advance has really helped us! My kids love a warm cooked breakfast and and this egg recipe allows our mornings to run a bit more smoothly as we head off to school.

How Do You Make Eggs in a Muffin Tin?

These eggs are a mix between traditional scrambled eggs and and omelets. Except, rather than cooking them on the stovetop, you bake them in the oven and the muffin tin does all of the hard work for you. Once they are done baking, the egg cups slide right out of the tin, making them simple to serve and even easier to clean up. The average American eats 276 eggs a year, so why not try some new recipes, especially during this busy and exciting time of the year!

Tools Used in the making of these Muffin Tin Baked Eggs:

• Muffin tin (or cupcake pan)
• Pourable measuring cup for pouring
• Bowl for mixing
• Whisk

Ingredients:

• 9 Eggs
  
• Non-stick spray or butter to grease the muffin pan
• 1.5 cups of frozen O’Brien style hash browns with peppers and onions
  
• Bacon (or any meat you prefer)
  
• 3/4 cup of shredded cheddar cheese
  

Muffin Tin Baked Eggs Recipe

1. Preheat the oven to 375 degrees.
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. This will prevent any sticking!
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! At this point, the muffin tin cups should look like so:
    
11. Remove any extra cheese from around the cups on the muffin tin.
    
12. Bake for 20-25 minutes.
13. Let cool for 2 minutes or so.
    
14. The egg cups will pop right out of the muffin tin. Enjoy!
    
15. Refrigerate leftovers. Re-heat leftovers in a microwave.

Multiple scientific studies demonstrate the cognitive benefits of eating breakfast, such as improved memory recall time, improved grades and higher test scores. No wonder they say breakfast is the most important meal of the day!

More Egg Recipe Ideas:

• Mason Jar Baked Eggs
• Blackberry Biscuit Bread
• Baked Eggs Benedict
• Make Ahead Breakfast Burritos
• Egg Salad Sandwich