Cheesy Hash Brown Egg Cups

Filled with eggs, cheddar cheese, bacon, and hash browns, these Cheesy Egg and Hash Brown Cups are pop-able, and delicious for a quick breakfast on-the-go!

Filled with eggs, cheddar cheese, crumbled bacon, and hash browns, these Cheesy Hash Brown Egg Cups are perfectly portable, pop-able, and delicious for a quick breakfast on-the-go!

Course Breakfast

Cuisine American

Keyword egg recipe, hash brown recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings cups

Calories 51.15

Author Gayle

Ingredients

6 eggs
⅓ cup milk (any kind)
½ teaspoon garlic powder
½ teaspoon Italian seasoning
5 slices bacon cooked and crumbled
1 cup hash browns thawed
½ cup shredded cheddar cheese
Salt and pepper to taste

Instructions

Preheat oven to 375°F. Lightly grease a 24-cup mini muffin pan with non-stick cooking spray. Set aside.
In a large bowl, whisk together the eggs and milk. Add garlic powder, Italian seasoning, salt and pepper, bacon, hash browns, and cheese. Stir thoroughly to combine. Pour mixture into mini muffin tin.
Bake for about 15-17 minutes, or until middles are set. Remove from oven and let cool for 5 minutes, then remove from muffin tins.
Serve immediately or refrigerate until ready to serve.

Notes

Breakfast cups will last for about 3 days, refrigerated, or up two 3 months if frozen.

Nutrition