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!

Kid-friendly and packed with the classic breakfast flavors of eggs, bacon, and hash browns, you can make these Hash Brown Egg Cups ahead of time for a quick grab ‘n go breakfast.

Course Breakfast

Cuisine American

Keyword hash brown egg cups

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

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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

*I used a mini muffin pan, but you can also make these using a regular muffin pan. The cook time will need to be increased, though!

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

Nutrition