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Muffin Tin Baked Eggs. Easy and fast breakfast recipe! Eggs, hash browns, cheese, and bacon. Bake eggs at 375 for 20 minutes. Yummy breakfast! Use any meat.
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5 from 1 vote

Muffin Tin Baked Eggs

Easy and fast breakfast recipe! Eggs, hash browns, cheese, and bacon. Yummy breakfast!
Course: Breakfast
Cuisine: American
Keyword: bacon, eggs

Equipment

  • Muffin tin (or cupcake pan)
  • Measuring cup
  • Mixing bowl
  • Whisk

Ingredients

  • 12 eggs
  • 1½ cups Frozen O’Brien style hash browns with peppers and onions
  • Bacon (or any meat you prefer)
  • ¾ cup Shredded cheddar cheese
  • Non-stick spray

Instructions

  • Preheat the oven to 375℉
  • Precook the hash browns and bacon
  • In a mixing bowl, whisk the eggs
  • Prepare the muffin tin with a generous amount of non-stick spray or with a thin layer of butter
  • Evenly distribute the hash browns in the bottom of the muffin tin
  • Crumble the bacon into bits and pieces for easy eating
  • Evenly distribute the bacon over the hash browns
  • Place the mixed eggs into a pourable measuring cup
  • Evenly pour the eggs over the hash browns and bacon in the muffin tins
  • Add plenty of cheese to the top
  • Bake for 20-25 minutes
  • Remove the egg cups from the muffin tin (they should pop right out)
  • Let cool for 2 minutes or so, then enjoy!
  • Refrigerate leftovers. Re-heat leftovers in a microwave