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!
Prep Time10mins
Cook Time15mins
Total Time25mins
Course: Breakfast
Cuisine: American
Keyword: egg recipe, hash brown recipe
Servings: 20cups
Calories: 51.15kcal
Ingredients
6eggs
⅓cupmilk(any kind)
½teaspoongarlic powder
½teaspoonItalian seasoning
5slicesbaconcooked and crumbled
1cuphash brownsthawed
½cupshredded cheddar cheese
Salt and pepperto 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.