Breakfast Egg Muffin Cups
These breakfast egg muffin cups are packed with crispy bacon, hash browns, veggies, and plenty of cheese. They’re an easy, hearty make-ahead breakfast that’s perfect for busy mornings.
Servings: 12
Ingredients
- 4 slices bacon diced
- 2½ cups shredded potatoes make your own shredded potatoes or use store bought hash-brown potatoes
- 1½ cups mixed diced veggies I use bell peppers and broccoli
- salt and freshly ground black pepper to taste
- 1 cup finely shredded sharp cheddar cheese
- 8 large eggs
- ¼ cup milk
- ¼ cup grated parmesan cheese
Instructions
- Prep. Preheat the oven to 375˚F. Generously grease a 12-cup muffin pan with cooking spray. If using freshly shredded potatoes, squeeze out as much excess moisture as possible with a clean kitchen towel.
- Cook the bacon. Add the diced bacon to a large skillet set over medium-high heat. Cook until crisp. Using a slotted spoon, transfer the bacon to a plate and set aside. Leave about 2 tablespoons of bacon grease in the skillet and discard any excess.
- Sauté the vegetables. Return the skillet to medium-high heat. Add the shredded potatoes and diced vegetables and season with salt and pepper. Cook for 6 to 8 minutes, stirring occasionally, until the potatoes are tender and the vegetables have softened. Cook off any excess moisture in the skillet.
- Fill the muffin pan. Remove the skillet from the heat and stir in about two-thirds of the cooked bacon. Divide the potato and vegetable mixture evenly among the 12 muffin cups. Sprinkle the cheddar cheese evenly over the filling.
- Make the egg mixture. Combine the eggs, milk, and parmesan cheese in a mixing bowl and whisk until thoroughly incorporated.
- Add the eggs. Divide the egg mixture evenly among the muffin cups, pouring it over the potato mixture. Don't fill the cups all the way to the top. Sprinkle the remaining bacon over the egg mixture.
- Bake. Bake for 18 to 22 minutes, or until the egg muffins are puffed and the centers are set. A knife inserted into the center should come out clean.
- Cool and serve. Remove the pan from the oven and let the egg muffins cool for 5 minutes. Run a thin knife around the edges, then carefully remove them from the pan and serve.
Nutrition
Serving: 1egg muffin | Calories: 179kcal | Carbohydrates: 12g | Protein: 10g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 141mg | Sodium: 216mg | Potassium: 252mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 1459IU | Vitamin C: 6mg | Calcium: 120mg | Iron: 1mg
